Alastiar Tan was born & raised in Singapore. It was an exciting country especially for a chef. The perfect amalgamation of cultures provided a very interesting childhood for him.
What considered as a childhood memory has food from cultures all over the world, Thai, Japanese, Indonesian, Indian. Malay. Just to name a few. It was truly a 'Rojak' * experience
After being the only local recipient of the Miele guide culinary scholarship in 2012, he started on his culinary journey with At-Sunrice Globalchef Academy. Training in 5* hotels such as the Ritz-Carlton Singapore.
Upon graduation, feeling rather unsure, he found his identity with Chef Malcolm Lee, Chef owner of the Michelin starred Candlenut Singapore. Candlenut is the first & only Nyonya restaurant with a Michelin star in the world
It was at Candlenut that Alastiar truly felt at home. Knees deep in proper traditional building blocks of heritage cuisine but eyes firmly set on the future.
In search of a new challenge, he traveled extensively to NYC, Hongkong, London, Copenhagen while also staging in kitchens of The Ledbury London & Quay Sydney.
He made the jump to Sydney in 2015 after falling in love with the city. Enrolling in Pastry school Le Cordon Bleu to defeat his fear of the unknown.
He had since spent time grinding in kitchens of local fine diner Nel Sydney, cutting-edge dessert bar Messina Creative & opening sous of Olio Sydney for 2 years. He is currently the head chef of Michelin starred Restaurant Labyrinth in Singapore.
*Rojak - is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia & Singapore, also means "eclectic mix"