William Chee Hwa TAN

Fullerton Hotel, Singapore
1996 : Conrad International Centennial Singapore (Chef de partie)
1999 : Raffles Town Club (Chef de partie)
2000 : Norwest International Hotel, at Sydney (Chef de partie)
2004 : The Fullerton Singapore (Sous-chef)

In the beginning…

It was a summer job that opened the doors of catering to William Chee Hwa Tan : working part-time in a hotel, he was fascinated by the dishes prepared by the chefs in the kitchen. Upon leaving school he made the choice to pursue a culinary career, and successfully climbed the career ladder through successive jobs. He always uses the freshest ingredients to create compositions full of flavours and interesting textures.

Preparation for the Bocuse d'Or

Winner of the Singapore shortlist, Wiliam Chee Hwa Tan is proud to have been given this opportunity to " represent my country in such a prestigious competition". He believes that this event will bring a new dimension to his culinary career and prepares for the event by rehearsing his recipe each week. He has also travelled to Norway to seek advice from Hellstrøm.

Outside the kitchen

When he can get away from his kitchen, Wiliam Chee Hwa Tan likes to wander around bookshops, browsing through cookbooks so as to keep up with culinary trends. He also likes to go to the cinema from time to time.

Between us...

The candidate speaks English and Mandarin What his mother thinks of his cooking: " I don't know… I've never had a chance to cook for her. But she respects my work and remains my biggest fan" If he were to be a food, he would be... " a truffle, because the extraordinary aroma of truffles fascinates connoisseurs. "

His commis

Lau Chang Yung wishes to participate in the Bocuse d'Or competition for several reasons : to assess his level, test his physical and mental capacities, further his knowledge by meeting international chefs… and, above all, to meet Paul Bocuse and be photographed alongside him.

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