Daniel Tay

Chef Daniel TayClassically trained in the art of French pastry, Daniel’s impressive resume includes stints at Fauchon, a renowned gourmet food retailer in Paris, and at fine-dining restaurant Les Amis in Singapore, where he was Pastry Chef.

Flaunting his skill and artistry in culinary competitions, he clinched prestigious awards including the Gold Medal at the World Pastry Cup 1996 in Singapore, and the Inniskillin Icewine Pastry Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001.

In 1998, Daniel founded Baker’s Inn, a patisserie-cafe that was later renamed in 2004 as Bakerzin, as it is now known.

Daniel then moved on in 2013 to establish Foodgnostic, a state-of-the-art food solutions company that focuses on food contract manufacturing. In the same year, he established Cat & the Fiddle, an online cheesecake specialist shop with its message of quality and affordability for all, and sustainability for the environment.

His latest venture, Old Seng Choong, pays homage to his father and the confectionery that sparked his culinary ambitions. The brand focuses on traditional festive treats to accompany every momentous occasion and celebration in life.

 


 

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