The Hari Singapore has appointed Aaron Tan as Director of Culinary, strengthening its pre-opening leadership team ahead of the luxury hotel’s scheduled debut in early 2027. With more than 25 years of experience in professional kitchens, Tan will oversee the culinary operations across the property’s four restaurants and bars, banqueting facilities and in-room dining services.
A specialist in Cantonese cuisine, Tan has worked across luxury hotels, fine-dining establishments and international culinary events. His appointment places him in charge of developing the hotel’s culinary identity, establishing operational standards and building a kitchen team capable of delivering consistent dining experiences across multiple outlets.
The addition contributes to ITC’s organisational growth, aligning with leadership appointments in hospitality.To Lead Culinary Operations Across Four Dining Venues
In his new position, Tan will be responsible for developing the culinary direction of The Hari Singapore, including menu planning, food quality, kitchen operations and the execution of dining experiences across the property.
His responsibilities extend to the hotel’s four restaurants and bars, banquet operations and in-room dining, requiring a coordinated approach to culinary standards, service delivery and kitchen management.
As part of the pre-opening team, Tan will also oversee kitchen team development, culinary training and the establishment of operational processes ahead of the hotel’s launch. His approach places particular importance on flavour, ingredient quality and cooking techniques, supported by presentation standards appropriate for a luxury hospitality environment.
Brings More Than 25 Years of Culinary Experience
Before joining The Hari Singapore, Tan served as Executive Sous Chef and Executive Chinese Chef at Frasers House, a Luxury Collection Hotel, formerly InterContinental Singapore, where he had held senior culinary responsibilities since 2019.
In 2025, Tan introduced the Manchu-Han Imperial Feast to Singapore in collaboration with Master Chef Qi Jinzhu. The culinary presentation followed 14 months of preparation and represented an extensive exploration of traditional Chinese banquet cuisine.
He subsequently led a four-hands culinary collaboration with Lily’s at The Ritz-Carlton, Bangkok, in 2026, extending his experience in cross-property dining initiatives and international chef partnerships.
Earlier in his career, Tan held senior culinary positions at Conrad Centennial Singapore, Fairmont Singapore and Hotel Vagabond. These appointments provided experience across different hotel operating environments, restaurant concepts and culinary management structures.
His experience also includes involvement in major international events. In 2010, he was one of three chefs responsible for culinary operations at the Singapore Pavilion during the Shanghai World Expo.
International Culinary Recognition and Industry Leadership
Tan’s professional achievements include several international culinary competition awards.
In 2016, he represented Singapore at the Lee Kum Kee International Young Chef Chinese Culinary Challenge in Hong Kong, where he secured the championship title against 42 chefs representing 13 countries.
He has also led Singapore culinary teams to medals at World Championship Chef competitions and received a Gold award at the Souchu International Cooking Competition in Beijing.
Beyond hotel kitchens and competitive culinary events, Tan remains involved in professional chef development through industry associations.
He currently serves as Vice President of the Society of Chinese Cuisine Chefs (Singapore), contributing to mentorship and professional development initiatives for emerging culinary talent.
Leadership Welcomes the Appointment
Andreas Kraemer, General Manager of The Hari Singapore, highlighted Tan’s understanding of traditional cuisine and his approach to developing culinary teams.
“Aaron has a deep respect for tradition, but he’s never afraid to bring something new to the table,” said 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.”
Commenting on the appointment, Tan said:
“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.”
Strengthening Culinary Leadership Ahead of the Hotel Opening
The Hari Singapore is scheduled to open in early 2027 at 11 Cavenagh Road, near Orchard Road and the Emerald Hill precinct.
The 326-room property will become the third hotel under The Hari brand, following its establishments in London and Hong Kong. The development involves the transformation of the former Holiday Inn Singapore Orchard City Centre into a luxury hotel featuring contemporary accommodation, dining venues, wellness facilities and a rooftop swimming pool.
With four restaurants and bars forming part of the property’s hospitality offering, culinary operations will be an important component of its positioning within Singapore’s competitive luxury hotel market.
