Chef de Cuisine William Tan
A
little more than a year with Makati Shangri-La, and Chef de Cuisine William Tan is already a
rising star. His nine-course degustation menu is a favourite, and his baked
marinated sablefish is a must-try. Having worked in key centres of London and Dubai,
he brings a cosmopolitan approach to continental classics. This formula has
worked well, as Red remains one of the most esteemed restaurants in Manila.
His
passion for serving nothing but the finest comes from a very strict culinary
discipline he lives by: in the kitchen, there should be no short cuts. His
creations appeal to both traditionalists and modernists, with a menu offering a
wide selection of dishes designed for the city’s most discriminating palates.
Originally
from Malaysia,
Chef de Cuisine
William Tan started his career in Shangri-La as part of the opening team of
Putrajaya Shangri-La and Shangri-La’s Rasa Sayang Resort and Spa.