Chef Douglas Tay, Chef de Cuisine

Honing his skills in the culinary craft since he was 16 years of age, Chef Douglas’s career went on an acceleration when he joined Swissotel The Stamford and Fairmont Singapore (formerly The Westin Stamford and Westin Plaza Singapore) as a Commis Cook. In just over a decade, he rose to become Sous Chef of the property’s Equinox Complex.

 

Before he turned 30 years old, this steadfast Singaporean chef had already won several gold medals at the Culinary Olympics 2008 and Western Australia Oceanafest 2009, earned second place at the WACS Global Chefs Challenge 2009, Asia Finals, and was a nominee at the 2008 Hospitality Asia Platinum Awards for ‘Most Passionate Western Cuisine Chef’.

 

The Chef de Cuisine at Osia restaurant at Resorts World Sentosa since its opening, Douglas led Osia to be named ‘Best New Restaurant 2010’ by CNNGo and ‘Best Dining Experience’ at the Singapore Experience Awards 2011, among a string of other glowing accolades.

 

His approach to the Osia menu is one of simplicity with an injection of freshness and creativity. He delights discerning palates by curating a range of flavours and concentrations to make dining a memorable and concentrations to make dining a memorable, epicurean experience.