CHEF GERALD TAN
Gerald Tan is the Executive Pastry Chef for Fairmont Empress in Victoria, British Columbia (Canada).
BIO
Gerald Tan’s deep appreciation for desserts was cultivated at a young age through his mother’s love for baking. Born and raised in Manila, Philippines, he began his career studying Culinary Arts at De La Salle University. Over the past 20 years, he has worked across Canada and the U.S. for Hyatt Hotel, Shangri-La Hotel, Autograph Collection by Marriott, and St. Regis Hotels & Resorts. In 2023, Gerald found his new home at Fairmont Empress as the Executive Pastry Chef where he brings immense creativity, flavour and precision to his sweet and savoury treats. He plays a key role in the success of the hotel’s internationally celebrated Afternoon Tea service, which serves more than 400 guests daily in the summer season.
Q&A
What inspired you to enter the world of pastry?
Growing up, my mother’s favorite thing to make was chiffon cake and chocolate banana bread. This brought so much joy to me and my siblings. Watching and working alongside her in the kitchen, I was inspired to pursue culinary arts. It was her passion for baking that ignited a spark within me.
Where do you find inspiration for your creations?
Living on Vancouver Island, there are a lot of things that inspire me. Victoria is a vibrant city both culturally and artistically. There is a lot of natural beauty and a bounty of produce in the spring and summer season. I always try to base my menus on what I can source locally.
Who in your life has been the biggest mentor/inspiration in your career?
My mom inspired me to go to culinary school. She was very supportive of it from the start. She pushed me always to be better and do better.
How is your team responding to the new realities of the world during and eventually post-COVID-19?
The team adjusted well to all the changes during and after COVID-19. It was a difficult time with a lot of uncertainties, but we all bounced back even better from it. During lockdown, we found ways to inspire ourselves and got back to work with more motivation and appreciation for the simple things in life.
What Social Responsibility/Community initiative are you the most proud of taking part in?
I volunteer at a local food bank and help whenever I can. It's always nice to give back to the community and help others in need.
What are your hopes for the future of the world of food and pastry?
To have a better approach when it comes to food sustainability. It's always good to know where your food comes from and to educate others on how we can leave this place better than how we found it.
What should the role of the food/pastry industry be in the community? The world? The environment?
We should be sustainability champions and educate people on the importance of their role in building a sustainable future, by making simple decisions such as supporting local producers or by developing a thriving environment for pollinators in their backyard.
What is your earliest dessert memory?
Chiffon Cake. This is mom’s favorite thing to make. We would take turns whipping the egg whites and I loved that.
If you could pass one bit of insight down to a chef just getting their start, what would it be?
Practice makes perfect. I always obsess about a dessert until I get it right. Patience is valuable and it takes time to make it right. Respect the process and the integrity of the dessert.
What is your favorite perk of the Cercle V program?
It creates a community of chefs that inspire and help each other grow.
When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?
It was at my first job at Shangri-La Hotel when I heard of Valrhona for the first time. They made a Flourless Valrhona Chocolate Cake, which changed how I thought about chocolate. It was such a good recipe.
RAPID FIRE
Nickname? G, Gerry
Celsius or Fahrenheit? Farenheit
Favorite Valrhona Chocolate? Bahibe
Favorite restaurant? Benoit
Favorite flavor pairing with chocolate? Mango
Go to snack? Chewy Chocolate Chip Cookies
Coffee or Tea? Coffee
Favorite kitchen tool? A Plain piping tip!
Who do you follow on social media? Cedric Grolet
Favorite type of dessert to make? To eat? Canele!
DISCOVER THE BAHIBE, ROSE TEA AND PISTACHIO DESSERT BY CHEF GERALD TAN
