From his early years at The White Rabbit to taking the helm of one of Singapore's most distinctive Michelin-starred restaurants, Executive Chef Laurence Tan has built his career around precision, seasonal ingredients, and a belief that vegetables deserve a place at the centre of fine dining.
In Singapore's competitive fine dining industry, taking over an established Michelin-starred restaurant presents a particular challenge. The incoming chef must preserve the qualities that earned the restaurant its reputation while demonstrating the ability to lead it in a new direction.
For Laurence Tan, Executive Chef of Restaurant JAG, that challenge became a defining chapter in his professional career.
Founded in 2018 by French chef Jeremy Gillon and restaurateur Anant Tyagi, Restaurant JAG established its reputation through a distinctive interpretation of contemporary French cuisine. Rather than constructing menus primarily around meat or seafood, the restaurant placed seasonal vegetables at the centre of its culinary philosophy.
When Tan assumed responsibility for the kitchen, he inherited an approach that had already earned considerable recognition.
However, he was not an outsider brought in to reinvent the restaurant. Having joined JAG in 2020, Tan had spent several years developing his skills within its kitchen, working alongside Gillon and learning the techniques, ingredients, and principles that defined its cooking.
His appointment as Executive Chef in January 2025 represented the culmination of that progression.
Today, Tan leads a kitchen that continues to champion seasonal produce while introducing subtle contemporary touches and familiar Asian flavours into its interpretation of French gastronomy.
His leadership has also coincided with an important achievement: Restaurant JAG retained its Michelin star in the 2026 Singapore Michelin Guide.
Early Beginnings: Discovering a Passion for Cooking at Home
Laurence Tan's interest in cooking began long before he entered a professional kitchen.
Growing up in Singapore, he developed an appreciation for food through the experiences of preparing and sharing meals with his family.
According to a biographical account published by Visit Maldives in October 2026, his parents played an important role in encouraging that interest.
What began as experimentation in the family kitchen eventually developed into a desire to pursue cooking professionally.
Tan subsequently attended culinary school, although the available published sources do not identify the institution or provide further details about his formal education.
His first documented professional appointment came in 2016, when he joined The White Rabbit in Singapore.
The restaurant, formerly located in a restored chapel in Dempsey Hill, was known for its European-inspired cuisine and distinctive dining environment.
Working in a professional kitchen provided Tan with an opportunity to develop the foundational skills necessary for a career in the restaurant industry.
These included the discipline of food preparation, consistency during service, and the practical application of culinary techniques.
Although the available sources do not describe his individual responsibilities at The White Rabbit in detail, the appointment marked an important starting point in his professional development.
It was also the beginning of a career that would eventually lead him to one of Singapore's Michelin-starred kitchens.
Developing His Career at Tower Club
Following his experience at The White Rabbit, Tan continued his professional development at Tower Club Singapore.
Located in the Republic Plaza building, Tower Club is a private members' club offering dining and hospitality experiences within Singapore's central business district.
Tan's time there formed another stage in his culinary career before he joined Restaurant JAG.
The available biographical sources confirm his employment at Tower Club but provide limited information about his precise position, responsibilities, or individual dishes during this period.
Nevertheless, the experience contributed to the professional background he brought to JAG in 2020.
By that time, Tan had accumulated several years of experience in Singapore's restaurant and hospitality industry.
His next appointment would prove particularly influential, introducing him to a culinary philosophy that challenged the conventional relationship between vegetables and proteins in fine dining.
Joining Restaurant JAG in 2020
Laurence Tan joined Restaurant JAG in November 2020 as Chef de Partie.
At the time, the restaurant was led by Jeremy Gillon, the French chef who had established its reputation for vegetable-focused contemporary cuisine.
JAG had opened in 2018 and received its first Michelin star in the 2019 Singapore Michelin Guide.
Its culinary identity was unusual within the fine dining landscape.
Where many restaurants built their menus around premium ingredients such as beef, lobster, or foie gras, JAG approached menu development from a different perspective.
Seasonal vegetables determined the direction of the dishes, while meat and seafood were incorporated to complement the produce.
This philosophy required a particularly detailed understanding of vegetables.
Different varieties could produce significantly different flavours and textures, while the quality of individual ingredients depended heavily on their growing conditions and seasonality.
Working alongside Gillon, Tan developed a deeper appreciation for these characteristics.
He learned to approach vegetables not simply as accompaniments but as ingredients capable of determining the structure of an entire dish.
Precision, seasonality, and respect for the natural characteristics of produce became central principles of his cooking.
Tan's progression within the restaurant reflected his growing responsibilities.
He advanced from Chef de Partie to Junior Sous Chef and subsequently Sous Chef, taking on increasingly significant roles within the kitchen.
By January 2022, he had become Sous Chef.
The experience positioned him to assume greater responsibility when the restaurant underwent an important change in leadership.
The Transition from Jeremy Gillon to Laurence Tan
Restaurant JAG's identity had been closely associated with Jeremy Gillon since its opening.
As co-founder and the chef responsible for establishing its vegetable-led approach, Gillon played a defining role in the restaurant's early success.
His departure from day-to-day kitchen operations therefore represented a significant transition.
When Gillon undertook an international consultancy assignment in Taiwan, Tan stepped into a leadership role at JAG.
According to an October 2026 report by DANAMIC, Tan held full culinary direction of the kitchen from October 2023 until September 2024.
He was subsequently appointed Executive Chef in January 2025.
The appointment formalised a progression that had developed over several years.
Rather than introducing a completely different culinary philosophy, Tan continued working within the principles that had distinguished JAG.
Seasonal vegetables remained central to the restaurant's menus, while precise cooking techniques and carefully sourced ingredients continued to guide the kitchen.
However, maintaining this identity did not mean that the restaurant would remain unchanged.
Under Tan's leadership, JAG began introducing a more contemporary interpretation of its established style.
This included subtle Asian influences, changes to menu presentation, and a broader selection of dining experiences.
The transition also involved changes beyond the kitchen.
General Manager Maryjoy Lim assumed a leading role in the restaurant's hospitality operations, creating a new management partnership between two professionals who had developed their careers within JAG.
Together, Tan and Lim became responsible for guiding the restaurant through its next chapter.
A Culinary Philosophy That Puts Vegetables First
The defining characteristic of Restaurant JAG remains its commitment to vegetable-focused fine dining.
For Tan, maintaining this philosophy means approaching seasonal produce with the same seriousness traditionally reserved for luxury meat and seafood.
A vegetable's flavour can vary considerably depending on its variety, maturity, growing conditions, and the time of year in which it is harvested.
These differences influence how an ingredient should be prepared and which other flavours will complement it.
At JAG, the kitchen works with seasonal produce, particularly vegetables sourced from France.
Ingredients such as green peas, tomatoes, chestnuts, and root vegetables become prominent at different points throughout the year.
Rather than developing a fixed collection of dishes and sourcing ingredients to reproduce them indefinitely, the restaurant adjusts its menus according to the produce available.
This approach places considerable importance on the relationship between seasonality and creativity.
A vegetable that is particularly good during one season may become the foundation of a dish, while another ingredient takes its place as the seasons change.
The kitchen then considers how proteins, sauces, herbs, and other components can support the vegetable's individual characteristics.
Importantly, JAG is not exclusively a vegetarian restaurant.
Meat and seafood continue to feature throughout its menus, but they do not automatically determine the identity of every preparation.
For Tan, this creates opportunities to explore flavour combinations and textures that might receive less attention in a more conventional French fine dining kitchen.
The result is an approach that remains rooted in French culinary techniques while challenging the usual hierarchy of ingredients.
To understand the restaurant's approach in greater detail, explore our dedicated feature, Restaurant JAG Singapore: Putting Vegetables at the Centre of French Fine Dining.
Discover Singapore's Culinary Personalities
Behind Singapore's celebrated restaurants are chefs whose professional journeys help shape the city's dining culture.
From Laurence Tan's vegetable-led approach at Restaurant JAG to Dave Pynt's distinctive interpretation of fire and cooking at Burnt Ends, each chef brings a different perspective to the ingredients and techniques used in contemporary gastronomy.
Explore more chef profiles, restaurant features, and culinary stories through The Cuisine Journal.
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Introducing a More Contemporary Character to JAG
Although Tan has maintained JAG's established culinary philosophy, his leadership has also brought changes to the restaurant's dishes and dining experience.
An October 2025 report by HungryGoWhere examined the restaurant's development under its new management team.
The publication observed that JAG continued to offer sophisticated contemporary French cooking while introducing additional flexibility and subtle Asian influences.
One example was the restaurant's bread service.
Among the preparations described was bread incorporating bak kut teh seasoning, bringing familiar peppery and garlicky flavours into a traditional element of French restaurant dining.
Another example was the restaurant's interpretation of beef tartare.
The preparation featured Sanchoku Wagyu beef combined with oyster sauce and sesame seeds, introducing Asian flavour characteristics into a dish traditionally associated with European cuisine.
These combinations reflected a willingness to incorporate familiar regional ingredients without abandoning the restaurant's French culinary identity.
The changes were not presented as an attempt to transform JAG into a fusion restaurant.
Instead, they demonstrated how small adjustments to seasoning, accompaniments, and ingredient combinations could create a more contemporary dining experience.
The restaurant also introduced greater flexibility in its menu structure.
Historically, JAG had been associated with elaborate tasting menus that guided guests through a carefully organised sequence of seasonal dishes.
However, not every diner wanted to commit to a lengthy dégustation.
Since late 2024, the restaurant has offered à la carte options alongside its tasting menus.
This allowed guests to explore individual dishes without necessarily participating in the full tasting experience.
The change broadened the ways in which diners could experience the restaurant while retaining its emphasis on carefully prepared ingredients.
A detailed account of these developments appeared in HungryGoWhere's October 2025 feature on Restaurant JAG.
The Dishes Defining Tan's Leadership
The dishes presented during Tan's tenure illustrate how JAG's established vegetable-focused philosophy continues to evolve.
In its autumn 2025 review, HungryGoWhere highlighted several preparations combining premium proteins with carefully considered vegetable accompaniments.
Among them was pan-seared foie gras served with pink guava.
The preparation balanced the richness of foie gras with the acidity and fruit character of guava, incorporating both braised fruit and sorbet.
Another dish featured whole roasted pigeon accompanied by beetroot.
The pairing demonstrated how vegetables could contribute more than colour or visual contrast, providing earthy flavours and texture alongside the meat.
Seafood preparations also reflected the kitchen's attention to complementary ingredients.
A pan-seared Boston lobster dish included water chestnut gnocchi, introducing an ingredient familiar in Asian cooking into a preparation built around classical French techniques.
These dishes illustrate the balance Tan has sought to maintain.
Premium ingredients remain part of the experience, but vegetables and other supporting components are treated as meaningful elements of the composition.
They also demonstrate the restaurant's continued interest in combining textures, temperatures, and contrasting flavours.
Because JAG changes its menus seasonally, these preparations should be understood as examples of dishes served during 2025 rather than permanent menu offerings.
Retaining a Michelin Star in 2026
One of the most significant achievements of Tan's leadership has been Restaurant JAG's continued Michelin recognition.
The restaurant first received one Michelin star in 2019 under Jeremy Gillon.
It subsequently maintained that distinction through successive editions of the Singapore Michelin Guide.
However, the transition to a new Executive Chef created an important test of the restaurant's consistency.
Michelin recognition is awarded to restaurants rather than individual chefs, and maintaining a star requires the kitchen to continue meeting the guide's standards.
The 2026 Michelin Guide Singapore, announced on 4 August 2026, confirmed that JAG retained its one-star distinction.
For Tan, the achievement represented an important milestone in his development from a Chef de Partie to the culinary leader of an established fine dining restaurant.
It also demonstrated that JAG's distinctive vegetable-focused philosophy could continue beyond the tenure of its founding chef.
The Michelin Guide's assessment of the restaurant continues to emphasise its produce-led approach.
French vegetables harvested at their seasonal peak remain central to the experience, supported by carefully prepared meat, seafood, and other ingredients.
Tan's responsibility is therefore not simply to reproduce the restaurant's previous dishes.
He must maintain the consistency and technical standards associated with its reputation while ensuring that the cuisine continues to develop.
This balance between continuity and evolution is central to his position as Executive Chef.
Working Alongside General Manager Maryjoy Lim
Tan's leadership at Restaurant JAG forms part of a broader transition within the restaurant's management.
General Manager Maryjoy Lim has also risen through the organisation, contributing to the development of its dining experience.
While Tan oversees the kitchen, Lim leads the restaurant's front-of-house operations.
Their partnership reflects an emphasis on maintaining JAG's established standards while creating a more relaxed and contemporary atmosphere.
In October 2026, DANAMIC reported on the restaurant's new leadership structure, highlighting how both professionals had developed their careers within JAG.
The article also documented Tan's progression through the kitchen and his appointment as Executive Chef in January 2025.
Lim received additional recognition in 2026 when she was presented with the Michelin Guide Singapore Service Award.
The distinction acknowledged her contribution to the restaurant's hospitality, including her knowledge of wines and artisanal cheeses.
For JAG, this recognition highlighted the importance of the dining experience beyond the food.
A Michelin-starred restaurant depends on the relationship between the kitchen and dining room.
Precise cooking must be supported by knowledgeable service, appropriate pacing, and an understanding of the guest's experience.
Tan and Lim's respective responsibilities demonstrate how these elements operate together.
Their leadership represents a new generation taking responsibility for a restaurant whose reputation was established by its founders.
Bringing Restaurant JAG to the Maldives
In October 2026, Tan's professional career reached another milestone when he was invited to present his cooking at Milaidhoo Maldives.
The luxury resort announced a collaboration featuring two culinary experiences designed to introduce guests to Tan's approach to contemporary French cuisine.
The programme included an intimate cooking class on 16 October, followed by an exclusive five-course dinner on 17 October.
The dinner was limited to 16 guests.
According to the official Visit Maldives announcement, the menu was designed to showcase Tan's techniques, ingredient combinations, and understanding of flavour.
The meal began with Hiramasa crudo accompanied by tomatoes and sea grapes.
This was followed by Gambero Rosso with Jerusalem artichoke and cashew, before a lobster ravioli course served with lobster bisque.
The main meat course featured Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
For dessert, guests were offered dark chocolate parfait accompanied by buckwheat ice cream and tonka bean.
Additional preparations included leek and potato croustade and a preserved lemon sorbet.
The menu demonstrated Tan's ability to work with premium seafood and meat while maintaining attention to vegetables and complementary ingredients.
Jerusalem artichoke, tomatoes, celeriac, and preserved lemon each played an important role in the progression of the meal.
The event also provided an opportunity to communicate the principles behind JAG's cuisine to an international audience.
The cooking class, in particular, was intended to introduce guests to Tan's approach to ingredients and preparation techniques.
For a chef whose professional career had developed primarily within Singapore, the Maldives collaboration represented an opportunity to present his work beyond the restaurant's usual dining room.
It also demonstrated growing international interest in the culinary direction of Restaurant JAG under his leadership.
The Challenges of Leading an Established Restaurant
Tan's professional journey is particularly notable because he assumed leadership of a restaurant with a clearly defined identity.
JAG was not an unfamiliar operation requiring the creation of an entirely new culinary concept.
Instead, it was an established Michelin-starred restaurant whose reputation had been built around a specific philosophy.
The challenge was therefore one of preservation and development.
Tan needed to maintain the standards associated with the restaurant while demonstrating that the kitchen could continue to evolve under his direction.
His progression through the organisation helped prepare him for that responsibility.
Having worked within JAG since 2020, he understood its ingredients, techniques, kitchen procedures, and expectations.
This institutional knowledge gave him a different starting point from a chef recruited from outside the restaurant.
It also allowed him to approach changes more gradually.
The introduction of Asian flavour accents and greater menu flexibility did not require JAG to abandon the vegetable-led philosophy that distinguished it.
Instead, these developments provided opportunities to reinterpret established ideas.
The restaurant's retention of its Michelin star in 2026 suggests that this transition has maintained the culinary standards recognised by the guide.
At the same time, the continued development of its menus demonstrates that Tan's leadership is not confined to preserving what came before.
Laurence Tan and the Future of Restaurant JAG
Laurence Tan's career illustrates how professional development within a single restaurant can lead to significant leadership opportunities.
His early experience at The White Rabbit and Tower Club provided a foundation in Singapore's restaurant industry.
Joining JAG in 2020 introduced him to a distinctive approach to French fine dining, where seasonal vegetables received the attention traditionally reserved for luxury proteins.
Over the following years, he developed his skills under Jeremy Gillon, progressing through several kitchen positions before assuming culinary leadership.
His appointment as Executive Chef in January 2025 marked the beginning of a new chapter for both Tan and the restaurant.
Since then, JAG has continued developing its vegetable-focused menus while introducing contemporary touches and additional dining options.
The retention of its Michelin star in 2026 has provided an important indication of continuity, while Tan's appearance at Milaidhoo Maldives has introduced his cooking to a wider international audience.
His professional journey also reflects the growing prominence of Singaporean chefs in the country's fine dining industry.
Rather than establishing his reputation through an extensive career overseas, Tan developed his skills within Singapore before taking responsibility for an internationally recognised restaurant.
His story is therefore as much about professional progression and mentorship as it is about culinary technique.
At Restaurant JAG, that progression has placed him at the centre of a restaurant whose identity is closely connected to the ingredients it celebrates.
The challenge ahead is to continue refining that philosophy while developing his own contribution to the restaurant's future.
For Laurence Tan, the transition from Chef de Partie to Executive Chef has already marked an important achievement.
His continued work at JAG will help determine how one of Singapore's most distinctive Michelin-starred restaurants develops in the years to come.
Explore More of Singapore's Culinary Landscape
From established Michelin-starred restaurants to independent chefs developing new interpretations of familiar cuisines, Singapore's dining scene continues to evolve through the people working behind its kitchens.
Discover more culinary personalities, including Shintaro Hozumi, a third-generation sushi chef who continued developing his craft across different kitchens, or explore the restaurants and chefs featured throughout our Singapore dining and venue directory.
You can also browse our curated culinary collections for more stories about restaurants, ingredients, and the traditions behind the food we enjoy.
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