Jason Tan
Chef specialising in pastry and gourmet ice cream making, trained at Le Cordon Bleu and recognised for leading the Singapore team to victory at the Gelato World Cup 2026, as well as winner of the 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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