{"id":43,"date":"2017-07-20T13:18:49","date_gmt":"2017-07-20T13:18:49","guid":{"rendered":"http:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/?page_id=43"},"modified":"2017-09-05T14:38:43","modified_gmt":"2017-09-05T14:38:43","slug":"jason-tan","status":"publish","type":"page","link":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/the-chefs\/jason-tan.html","title":{"rendered":"Jason Tan"},"content":{"rendered":"<p>Co-owner of the beautiful E J H Corner House in Singapore, Chef Jason Tan\u2019s rise to the top has been nothing short of meteoric. His career began at the famed Les Amis restaurant in Singapore and he spent time at 3 Michelin-starred Robuchon a Galera (later called Robuchon au dome) in Hotel Lisboa, Macau.\u00a0 Jason honed his skills further and became Executive Chef at <em>\u201cSky on 57\u201d <\/em>in Marina Bay Sands when he was just thirty years old. In 2008, Chef Tan became the Bocuse d\u2019Or Champion in Singapore and subsequently won bronze at the Bocuse d\u2019Or Asian Selection. He represented Asia at the Bocuse d\u2019Or world cuisine competition in Lyon, France.<\/p>\n<p>He is passionate about sustainable ingredients, and has developed a contemporary cuisine called Gastro-Botanica that demonstrates his impressive array of quality vegetables, seafood and meat. Jason travels regularly to explore new culinary cultures that he can bring to the table at E J H Corner House, which garnered the accolade of a Michelin star and is ranked number 17 in Asia\u2019s 50 Best Restaurants.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Co-owner of the beautiful E J H Corner House in Singapore, Chef Jason Tan\u2019s rise to the top has been nothing short of meteoric. His career began at the famed Les Amis restaurant in Singapore and he spent time at 3 Michelin-starred Robuchon a Galera (later called Robuchon au dome) in Hotel Lisboa, Macau.\u00a0 Jason &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/the-chefs\/jason-tan.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Jason Tan&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":38,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"base-templates\/t04-chef-profile.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-43","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/pages\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":0,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/pages\/43\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/pages\/38"}],"wp:attachment":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2017\/wp-json\/wp\/v2\/media?parent=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}