Lunch With Sumiko

Lunch With Sumiko: Jason Tan's journey from holiday job at pizza place to Corner House's Michelin star chef

Tan's dishes are known for their quality ingredients, use of vegetables and artistic garnishing. From top: A lamb dish, lobster salad, asparagus and four ways of cooking onions.
Out of his chef's whites, Jason Tan cuts a trendy figure. The 36-year-old chef patron and co-owner of Corner House sees travelling as the best way for him to evolve as a chef.ST PHOTO: ALPHONSUS CHERN
Tan's dishes are known for their quality ingredients, use of vegetables and artistic garnishing. From top: A lamb dish, lobster salad, asparagus and four ways of cooking onions.
Tan's dishes are known for their quality ingredients, use of vegetables and artistic garnishing. From top: A lamb dish, lobster salad, asparagus and four ways of cooking onions.PHOTOS: COURTESY OF JASON TAN
Chef patron and co-owner of Corner House Jason Tan said he had no interest in cooking as a boy. In July, the restaurant received one star in the annual Michelin Guide awards.
Chef patron and co-owner of Corner House Jason Tan said he had no interest in cooking as a boy. In July, the restaurant received one star in the annual Michelin Guide awards.ST PHOTO: CHONG JUN LIANG

When he was 15, Corner House's Jason Tan took a holiday job at a cafe and saw pizza being made. It set him on the path to Michelin fame

The first time I saw chef Jason Tan was in 2014, at a farewell lunch for a colleague.

His Corner House fine-dining restaurant at the Botanic Gardens had opened a few months earlier and was already making waves for its fresh, prettily plated French-inspired cooking.

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A version of this article appeared in the print edition of The Sunday Times on September 09, 2018, with the headline 'It all started with pizza dough'. Print Edition | Subscribe