CHEF ALBERT TAN
EXECUTIVE SOUS CHEF
Chef Albert Tan is the Executive Sous Chef at Grand Hyatt Singapore who looks after the halal-certified theater kitchens in StraitsKitchen. Chef Albert was only 17 years old when he joined Grand Hyatt Singapore as part of the hotel’s pre-opening team in 1971 – and he has never looked back since.
Starting his career in the commis kitchen and climbing up the ranks, Chef Albert was part of the culinary team that launched StraitsKitchen as their vision of offering the best of Singapore’s hawker fare in the comfort of a luxury hotel setting, back in 30 December 2004.
Armed with the vision of offering the best of Singapore’s hawker fare in the comfort of a luxury hotel setting, he and a team of 5 chefs embarked on a 6-month long search to discover the best local food and local hawkers on our island and how that could be brought back into their vision of what StraitsKitchen was to be. However, realising that nothing could beat the flavours created by the hawkers themselves, Grand Hyatt Singapore employed these local veterans as part of the culinary team for StraitsKitchen and together, they launched the restaurant to great success even until this day.
Chef Albert's food philosophy as a chef is that to be able to cook well, you’ll need to be able to eat well and be open to all kinds of cuisines. As an avid cook book collector, Chef Albert has over 160+ cookbooks that he has collected since his youth, and whenever he’s not found working in the kitchen, he can be found somewhere in Singapore or around the world experiencing new flavours.