Alysia Chan

Alysia Chan

Alysia first discovered her love of food and feeding people whilst working part-time at a sandwich deli. It was that love that spurred her to enroll herself in At-Sunrice Culinary Academy soon after.

Upon graduating, and fuelled by the desire to learn from the very best local talent, Aly joined Sage, The Restaurant in 2008 as a Commis under the tutelage of Jusman So, who was awarded “Best Rising Chef” at the World Gourmet Summit 2008.

In 2010, she joined the opening team at Loh Lik Peng’s new establishment Cocotte, a rustic French communal-dining restaurant located at Wanderlust Hotel, as Sous Chef. Always keen to expand her horizons, she staged at the Michelin starred Pollen Street Social in London before doing a stint at its Singapore outpost, Pollen at Gardens by the Bay.

Aly also spent some time staging at St John and St John Bread and Wine in London before heading up WOLF as Chef de Cuisine in 2013. It was her long time love for smoked food and Southern flavours that lead to her role as opening Executive Sous Chef of Meatsmith.
Most recently, she was the Group Executive Chef of Crackerjack and 28 Hongkong Street, and has just returned from a long-awaited butchery internship at Feather and Bone in Sydney.

Aly is also the founding member of The Anna Alliance, a local organisation which seeks to built a community that celebrates and catalyse the careers of women in Food, Beverage and Hospitality.

Food big on flavor and filled with soul, Aly believes in using the best ingredients and treating them with respect. And with this DNA at the heart of everything she does, 2018 will see Aly starting on an exciting new project of her own.