The Hari Singapore has appointed Aaron Tan as its new Director of Culinary, bringing more than 25 years of culinary experience to the upcoming lifestyle hotel, scheduled to open in early 2027. The award-winning chef will oversee the property’s entire dining programme, including four restaurants and bars, banqueting services and in-room dining.
Known for his expertise in Cantonese cuisine and experience across luxury hotels, fine-dining restaurants and international culinary events, Tan will play a key role in shaping the hotel’s food and beverage identity before its highly anticipated opening in Singapore.
Aaron Tan to Lead Culinary Operations at The Hari Singapore
As Director of Culinary, Tan will be responsible for developing the hotel’s dining concepts and overseeing culinary operations across its restaurants, bars and other food service areas.
His approach centres on flavour, quality ingredients, elegant presentation and consistency. From breakfast and coffee service to private dining and in-room meals, he aims to create a distinctive culinary experience that reflects the hotel’s personality.
Tan will also focus on building a strong kitchen team, encouraging professional development and nurturing emerging culinary talent.
Commenting on the appointment, General Manager Andreas Kraemer highlighted Tan’s respect for culinary traditions, willingness to innovate and commitment to developing future chefs.
He expressed confidence that Tan’s combination of culinary expertise and team leadership would help establish the hotel’s dining experience ahead of its opening.
More Than 25 Years of Culinary Experience
Aaron Tan joins The Hari Singapore from Frasers House, a Luxury Collection Hotel, formerly InterContinental Singapore, where he has served as Executive Sous Chef and Executive Chinese Chef since 2019.
During his tenure, he helped strengthen the reputation of the hotel’s Cantonese restaurant, Man Fu Yuan, through refined cooking, creative collaborations and ambitious culinary initiatives.
In 2025, Tan collaborated with Master Chef Qi Jinzhu to bring the Manchu-Han Imperial Feast to Singapore for the first time. The project required 14 months of preparation and demonstrated his commitment to preserving traditional Chinese culinary heritage while creating memorable dining experiences.
In 2026, he also led a four-hands culinary collaboration with Lily’s at The Ritz-Carlton, Bangkok, further expanding his experience in international dining partnerships.
Before joining Frasers House, Tan held senior culinary positions at Conrad Centennial Singapore, Fairmont Singapore and Hotel Vagabond. His career has given him experience across luxury hospitality, Chinese cuisine and a variety of international culinary styles.
From Cantonese Traditions to International Culinary Experiences
Tan began developing his culinary foundations in Singapore under the guidance of master chefs from Hong Kong, specialising in Cantonese cooking and traditional Chinese techniques.
Over time, he expanded his expertise into Western, Asian and fusion cuisine, developing a broader understanding of different ingredients, flavours and dining styles.
His international experience also includes participating in the Singapore Pavilion at the Shanghai World Expo 2010, where he was one of three chefs responsible for the culinary presentation.
These experiences have helped shape his approach to food, combining respect for traditional techniques with creativity and contemporary presentation.
Award-Winning Chef and Mentor to Emerging Talent
Throughout his career, Aaron Tan has received recognition for his culinary achievements at international competitions.
In 2016, he won the Lee Kum Kee International Young Chef Chinese Culinary Challenge in Hong Kong, representing Singapore against 42 chefs from 13 countries.
He has also led Singapore teams to medals at World Championship Chef competitions and earned a gold medal at the Souchu International Cooking Competition in Beijing.
Beyond his individual achievements, Tan contributes to the development of Singapore’s culinary community. He currently serves as Vice President of the Society of Chinese Cuisine Chefs (Singapore), where he supports and mentors the next generation of chefs.
His commitment to training and professional development is expected to play an important role in building the culinary team at The Hari Singapore.
A Personal Approach to Food and Dining
Tan believes that successful dining experiences begin with authentic flavours and a genuine connection to culinary roots.
Speaking about his new appointment, he emphasised that food should look appealing but taste even better, with flavour remaining the priority.
He also highlighted the importance of earning guests’ trust through consistency, one dish and one visit at a time.
This philosophy will guide his work as he develops a dining programme that brings together traditional culinary knowledge, contemporary techniques and the expectations of Singapore’s discerning dining audience.
The Hari Singapore Prepares for Its 2027 Opening
The Hari Singapore is scheduled to open in early 2027 on Cavenagh Road, between Emerald Hill and Orchard Road. It will be the third property under The Hari brand, following the openings of The Hari London in 2016 and The Hari Hong Kong in 2020.
The design-led lifestyle hotel will feature 326 rooms, interiors by Tara Bernerd & Partners, a rooftop swimming pool, four restaurants and bars, and an evolving collection of artwork.
Its design draws inspiration from Singapore’s cultural character and tropical climate, combining contemporary interiors with an emphasis on art, individuality and lifestyle hospitality.
The hotel is wholly owned by the Harilela family, whose involvement in the hotel industry dates back to 1959. It will also become IHG’s first Vignette Collection hotel in Singapore.
With Aaron Tan leading its culinary operations, The Hari Singapore is preparing to establish a dining offering that balances heritage, creativity and contemporary luxury hospitality.
About The Hari Singapore
The Hari Singapore is an upcoming luxury lifestyle hotel designed to offer guests a distinctive experience through contemporary design, art, dining and personalised hospitality.
Located near Orchard Road and Emerald Hill, the property will feature 326 rooms, a rooftop pool, four restaurants and bars, and interiors created by Tara Bernerd & Partners.
As part of The Hari’s growing international portfolio and IHG’s Vignette Collection, the hotel aims to deliver a guest experience inspired by Singapore’s culture and character.
With Aaron Tan appointed as Director of Culinary, the property is strengthening its leadership team ahead of its 2027 opening, with a focus on flavour-led dining, culinary innovation and developing the next generation of hospitality professionals.
