Jason Tan
Chef especializado en pastelería y heladería gastronómica, formado en Le Cordon Bleu y reconocido por liderar al equipo de Singapur campeón del Gelato World Cup 2026, además de ganador de la Asian Gelato Cup 2018.
We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a personal reinterpretation of the classic Black Forest. This dessert is not only a technical achievement but also a heartfelt expression of memory and emotion.
For Jason, the creative process begins with flavor pairing. In “Hukambi & Cherry,” the chocolate and whipped cream of the original Black Forest are reimagined with ice cream, sorbet, and contrasting textures, offering a dynamic interplay of temperatures and sensations.
Beyond technique, Jason emphasizes the emotional connection in pastry: “When someone tastes your creation and it brings back a good memory — that’s the epitome of being a pastry chef.”
Jason Tan graduated top of his class in 2009 with a Grand Diplôme from Le Cordon Bleu Australia, and has built an impressive career working in high-end hotels and restaurants across Australia and Singapore. Formerly the program lead for pastry and bakery at At-Sunrice GlobalChef Academy in Singapore, he has mentored young chefs in both local and international competitions. A passionate competitor himself, he represented Singapore at the Asian Gelato Cup 2018 and the World Gelato Cup 2020 in Rimini. Today, he continues to share his expertise as a technical chef at Euraco Finefood Pte Ltd, and serves as a SOSA Ingredients brand ambassador for the APAC region.
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sosa@sosa.cat