When Danny Tan stumbled upon an episode of Iron Chef (a Japanese cooking show) during his childhood, he knew he wanted to become a chef. Greatly inspired by contestant Chef Masaharu Morimoto, he enrolled in culinary school and worked at local restaurants and overseas. Upon seeing that most chefs knew very little about wine, he trained to become a wine sommelier and entered into the wine trade. Getting back into the food industry, on his friends’ suggestion, he opted to become a private chef. Tan describes his cooking as cross-cultural. He loves the freedom of experimenting that private dining allows and tries to incorporate aspects from different cuisines into one dish. An example of this would be his pesto – a combination of Chinese celery and candlenut with an Italian sauce. When dining at Tan's, every dish has a story. Whether it's in the preparation or the final transformation, the complexity of his dishes always makes for an interesting conversation about food and wine!
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