Page 9 - Cuisine & Wine Asia 2022 - July/August 2022 Issue

CHEF OF THE MONTH
获奖名厨
Chef of the Month

palate pleasers. Incorporating local, Southeast Asian
ingredients and influences into beer bites and sharing
plates, what makes Chef Seow’s skill and talent is not
just his great sense of flavours but also his tenacity and
willingness to try everything and almost everything all
at once. It is also one of the reasons why he is taking on
the revamp of Café Iguana, introducing more innovative,
fun ways of expressing Mexican cuisine. This energy
and nerve is why he is our Chef of the Month of July.

This energy and nerve is something that is shared by
Chef Nadine Tay, Sous Chef at Habibisan and Chef of
the Month August. A Sous Chef who started her career
in the culinary industry in 2010, Chef Tay has seen her
star rise. Having a passion for the culinary arts, Chef
Tay has always given her all when it comes to her work,
stating that, “Doing something I love daily doesn’t feel
like work at all.” In her career of over ten years, Chef
Tay has worked alongside several talented chefs,
all of who have taken the opportunity to impart their
knowledge and skills to her as well. “The chefs I met
along the way moulded me into the kind of chef I am
today, & am still learning. I honestly wouldn’t be the
chef I aspire to be without the guidance of the
very talented chefs I’ve had the honour of
working with if not for their mentorship,”
says Chef Tay. She also happens to be
Welbilt Rising Female Chef of the Year
2022 at the World Gourmet Awards.

Young chefs and ones who happen
to be enthusiastic about their
artistry are always welcome to
the industry, and with that in mind,
also why they are inducted into the
Chef of the Month circle of recipients.

3. Stockyard angus rib-eye 4. Chef Nadine Tay
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