During his time in San Francisco, Iskander Tay worked at Octavia, where he honed fundamental kitchen skills while developing a deeper understanding of California’s produce and seasonal cooking.

 

The restaurant encouraged him to experiment with flavors and techniques, work with a variety of proteins, and explore the importance of fermentation in a farm-to-table context.

 

His experience at Octavia not only broadened his culinary repertoire but also shaped his growth as both a chef and an individual.