Edwin Tan is an alumnus of the Culinary Institute of America, Singapore. He completed his externship at Atelier Crenn in San Francisco, a 3-Michelin-starred restaurant, where he gained hands-on experience in fine dining and precision-driven cuisine.

 

Following this, he held the position of Junior Sous Chef at Meating Place, further developing his leadership and kitchen management skills.

​

Currently, Edwin is expanding his expertise by learning to operate a small F&B business while also serving as a Teaching Assistant at the CIA, sharing his knowledge and experience with the next generation of aspiring chefs.