SINGAPORE — The Hari Singapore has appointed Aaron Tan as director of Culinary ahead of the hotel’s opening in early 2027. A Cantonese specialist with more than 25 years’ experience across hotels, fine-dining restaurants, and international events, Tan will lead all of the hotel’s dining: four restaurants and bars, banqueting, and in-room dining.
His brief is simple: get the basics right. Flavor comes first, with presentation and elegance to match, and a kitchen team that grows alongside him. From the first coffee of the morning to the last order sent up to a room, every taste of the hotel will carry his signature.
“Aaron has a deep respect for tradition, but he’s never afraid to bring something new to the table,” said General Manager Andreas Kraemer. “Just as importantly, he wants to grow cooks, not just menus. I can’t think of a better person to shape dining at The Hari Singapore.”
“Singapore diners know good food, and they can tell when something is real,” said Tan. “For me, food has to look good and taste even better, with flavor always first. I don’t expect to win anyone over with one dish. We will earn their trust plate by plate, visit by visit. My philosophy has always been simple: cook with heart, and never forget your roots.”
Tan joins from Frasers House, a Luxury Collection Hotel, formerly InterContinental Singapore, where he has been Executive Sous Chef and Executive Chinese Chef since 2019. There, he raised the profile of its Cantonese restaurant, Man Fu Yuan, through refined cooking and ambitious collaborations, earning extensive media coverage. In 2025, he brought the Manchu-Han Imperial Feast to Singapore for the first time with Master Chef Qi Jinzhu, after 14 months of preparation, and in 2026 led a four-hands collaboration with Lily’s at The Ritz-Carlton, Bangkok.
Tan built his foundations in Singapore under Hong Kong master chefs, later broadening into Western, Asian and fusion cuisine. He has since held senior roles at Conrad Centennial Singapore, Fairmont Singapore, and Hotel Vagabond and was one of three chefs in charge of the Singapore Pavilion at the Shanghai World Expo 2010.
Along the way, he was crowned champion of the 2016 Lee Kum Kee International Young Chef Chinese Culinary Challenge in Hong Kong, representing Singapore against 42 chefs from 13 countries. He has also led Singapore teams to medals at the World Championship Chef competitions and won Gold at the Souchu International Cooking Competition in Beijing. Today, Tan is also vice president of the Society of Chinese Cuisine Chefs (Singapore), where he mentors the next generation of chefs.
