BOTTEGA DI CARNA’S CHEF IAN TAN BRINGS HOME THE BACON AS WORLD YOUNG CHEF WINNER IN MONACO FOR TEAM SINGAPORE
As the cream always rises, so unexpected talents find their way to the top. Talents like Bottega Di Carna’s rising star Chef Ian Tan, who has done himself and Mondrian Singapore Duxton proud as part of Singapore’s victorious team at the World Young Chef Young Waiter and Young Mixologist 2023 Awards.
The annual search for the world’s emerging talents in cuisine, table service and mixology was held at the iconic Lycée Rainier lll in Monaco, with the winners announced at the Salle Empire of Hotel de Paris in Monaco, during a special awards dinner on November 24, 2023.
Chef Ian and his winning teammates from the Lion City, waiter Belle Torres from Restaurant Zen, and mixologist Zana Mohlmann from Manhattan Singapore share in the $US15,000 grand prize.
The world champions were chosen from nine chefs, nine waiters and four mixologists from England, Wales, Singapore, Ireland, the Cayman Islands, Hong Kong, Monaco, USA and Scotland. Finalists were judged by a panel of esteemed culinary experts, food critics, and industry leaders. Team Singapore beat out Team USA in second place and Team England and Wales in third.
When he’s not trotting the globe winning culinary awards, Chef Ian is a key part of the team assembled by the ‘world’s greatest butcher’ Dario Cecchini and Mondrian Singapore Duxton in Singapore’s nose-to-tail steakhouse with a difference, Bottega di Carna.
DINE WITH AN OPEN HEART: A PASSION FOR CULINARY EXPLORATIONS
“This experience gave me the platform to be able to put Southeast Asian cuisine on the map with my fantastic teammates,” says Chef ian. “Winning this award on a world stage on behalf of Singapore for the first time, shows that no matter where you come from and whatever food you love, be it from the street or the home kitchen, it all deserves to be celebrated. I’d like to encourage everyone to be proud of their ethnicity, their culture and their cuisine.”Tan’s passion for food began at the tender age of five, helping his family in the kitchen. His love of all things culinary led him to his first stint at a ramen joint at 14 years old, marking the start of his professional voyage and led him to pursue a Diploma in Culinary Science at Temasek Polytechnic.He worked at a selection of Singapore’s most awarded and starred restaurants before joining the team at Mondrian Sinagpore Duxton. At Bottega Di Carna, Ian’s expertise now focuses on pasta, a testament to his diverse culinary flair.
“Chefs Alastair Clayton and Kenny Huang have always emphasised that the menu at Bottega di Carna is at its soul, Italian comfort food, and most importantly, that it needs to be cooked from the heart with passion. Winning this award with home-cooked and family-inspired cuisine has meant so much to me and is a game changer for me professionally.”Ian saw the heavy influx of Western cuisine in Michelin restaurants and made it his mission to do his part in celebrating Asian flavours in Michelin dining. The victory in Monaco is a vindication of his vision, interpreting Asian cuisine against eight other teams serving Western dishes.Driven by an unyielding thirst for knowledge, Ian’s dream is to travel the world and absorb diverse culinary traditions. Learning is a lifelong expedition for him, and each kitchen is a new chapter in his culinary odyssey.
FOR THREE NIGHTS ONLY: AN EXCLUSIVE POP-UP DINNER BY CHEF IAN AT CHRISTINA’S
Connoisseurs of culinary adventures should not miss the chance to sample Chef Ian Tan’s talents given free rein with a special pop-up dinner menu of his award-winning dishes, served at Christina’s only on January 30th and 31st, and February 1st 2024 and featuring a creative menu inspired by hyperlocal ingredients, producers and flavours and new twists on Singaporean classics and traditions.
Dishes include “Madju” with squid, watercress, birds-eye, Hijau, Jicama and leek nest, “Inatian” a skin to fin Alfonsino served with wood ear dumpling and curry leave sambal and a dessert of “Majulah” a mouthwatering presentation of coconut, tamarind caramel, pineapple, sesame and ebi brittle.
Christina’s at Mondrian Singapore Duxton creates the Lion City’s next great hangout, a stylishly laid-back beverage-forward and culinarily creative sanctuary that changes mood from day to night, built upon a philosophy of forging partnerships and collaborations with the finest and most innovative local producers and suppliers.
