26 October 2026

Aaron Tan Appointed Director of Culinary at The Hari Singapore Ahead of Early 2027 Debut

The Hari Singapore has officially named award-winning culinary maestro Aaron Tan as its Director of Culinary, marking a major milestone in the buildup to the luxury hotel’s anticipated early 2027 opening. With a career spanning more than 25 years across prestigious hotels, high-end fine dining establishments, and international culinary showcases, Tan assumes complete leadership over the property’s food and beverage ecosystem, including four signature restaurants and bars, grand banqueting events, and tailor-made in-room dining services.

Built on an uncompromising foundation of unpretentious flavor and refined technique, Tan’s overarching vision prioritizes taste above all else. Every culinary detail—from the initial pour of morning coffee to late-night room service orders—is slated to bear his meticulous touch. Beyond crafting menus, Tan is focused on nurturing talent in the kitchen, building an empowered culinary team to power the hotel's food concept.

“Aaron has a deep respect for tradition, but he’s never afraid to bring something new to the table,” noted 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.”

Expressing his enthusiasm for the role, Tan emphasized his commitment to culinary authenticity in one of Asia's most discerning food capitals. “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 flavour 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 arrives at The Hari Singapore following an impactful tenure at InterContinental Singapore (now Frasers House, a Luxury Collection Hotel), where he served as Executive Sous Chef and Executive Chinese Chef from 2019. During his time at the helm of flagship Cantonese restaurant Man Fu Yuan, he elevated the establishment's international profile through bold culinary partnerships. His notable accomplishments include staging Singapore’s first-ever Manchu-Han Imperial Feast in 2025 alongside Master Chef Qi Jinzhu following 14 months of research, as well as leading a high-profile four-hands showcase with Lily’s at The Ritz-Carlton, Bangkok in 2026.

Trained in Singapore under revered Hong Kong master chefs, Tan progressively expanded his expertise into Western, pan-Asian, and fusion techniques. His career trajectory includes senior kitchen roles at Conrad Centennial Singapore, Fairmont Singapore, and Hotel Vagabond, alongside representing Singapore as one of three lead chefs managing the Singapore Pavilion at the Shanghai World Expo 2010.

His competitive accolades include winning overall champion at the 2016 Lee Kum Kee International Young Chef Chinese Culinary Challenge in Hong Kong, outperforming 42 elite chefs from 13 countries. He has guided Singapore teams to multiple medal wins at the World Championship Chef competitions and secured Gold at the Souchu International Cooking Competition in Beijing. Dedicated to uplifting the regional culinary community, Tan currently serves as Vice President of the Society of Chinese Cuisine Chefs (Singapore), mentoring the next generation of culinary leaders.