Benjamin Tan is a local boy through and through. He began his culinary journey at the Singapore Hotel Association Training and Education Centre (SHATEC), graduating in 1996. While still in school, he undertook an apprenticeship with The Westin Stamford and its sister hotel The Westin Plaza as a trainee cook. He then fulfilled his National Service duties before taking his first Cook position at Au Jardin by Les Amis, a multiple award winning French fine-dining restaurant in the Singapore Botanic Gardens.
At Au Jardin with Chef Galvin Lim as his mentor, Tan honed his craft in the art of modern French cuisine and began his love affair with European food. A highly respected chef, Lim was inducted into the Commanderie of Côtes de Bordeaux in 2008, one of the highest recognitions for chefs and sommeliers in France. Naming Lim as his “food hero,” Tan recalls, “He was the one who instilled both kitchen discipline and a great passion of food in me. He trained me to be the chef I am today.”
After spending eight years at Au Jardin and rising up the ranks, Tan joined the opening team at The White Rabbit as Sous Chef. Reporting directly to Chef Daniel Sia, Tan was key in helping to shape the menu. Recognition and awards include I-S Magazine Readers’ Choice Awards “X-Factor Restaurant of The Year” (2008), Singapore Experience Awards “Best Dining Experience” (2009) and World Gourmet Summit Awards “Best New Restaurant” (2010).
With a desire to impart his knowledge and train the next generation of chefs in Singapore, Tan was drawn into the world of teaching in 2010. He joined the Institute of Technical Education (ITE) College West for two years as Lecturer. The experience was a rewarding one, during which he balanced shaping the school curriculum with running the in-house restaurant. As part of his training with the school, he was sent for a one-month intensive training course at the Institut Paul Bocuse (Lyon, France).
In 2012, Tan returned to The White Rabbit as Head Chef with over 15 years of culinary experience. This partnership in itself is a homecoming for Tan and one that The Lo & Behold Group has been eagerly anticipating. This is the first time that Tan has led the creation of an entire menu. At The White Rabbit, he sticks to his cooking philosophy of “keeping it simple” with classic European flavours while adding a playful and dramatic touch through presentation. The menu is a tribute to his favourite ingredients, with a strong focus on meat and game.
|Establishment:||The White Rabbit|
Monday 20 April 2015
"Super Magnum" Champagne Dinner featuring Benjamin Tan