Chef Jason Tang

I am a chef with 18 years of experience. I step into the culinary world at the age of 13 as helping out with parents with Chicken Rice Stall in Malaysia and as well as Malay Traditional Dessert. When I was 17 after finishing secondary school in Malaysia. I flew to Singapore to further pursue in the professional line in Culinary. Started working at Orchard Hotel Singapore as an Pastry Internship. After that I went on to work on various 5 Star Hotels such as Shangri-La Hotel, Singapore, Swissotel the Stamford, Raffles Hotel, Pan Pacific Hotel, Grand Hyatt Singapore, and Conrad Hotel Singapore. Throughout my career as a Chef I have gain experience in different type of operation and cuisine such as Banqueting, Fine Dining, All Day Dining, Tea Lounge, Executive Floor, Outside Catering, Steak House. I have resources and have professions with me that is able to cater to all sort of cuisines.