Edison Tan, Gimlet at Cavendish House

What is your role at Gimlet and what does this involve?

I am a Junior Sous Chef at Gimlet, who works within the kitchen management team at the restaurant. My day-to-day varies — from working across all sections to ensuring the quality of produce, preparation, and service, to assisting with financial reporting and managing the roster, as well as training and developing junior staff. 

What has been your journey in hospitality prior to joining Gimlet?

I’ve always worked in fast-paced environments. I started as a chef at Pure South before going to Ezard at Levantine Hill and then finally joining the Trader House family at Marion. I worked there as a Demi-Chef before moving to Cutler & Co. as Chef de Partie and then to Gimlet. I loved learning from Tana Rattananikon (currently Head Chef, Cumulus Inc.) at Cutler & Co. but needed some flexibility in my roster. Gimlet was the answer for that. Being a part of such a big team means there’s room to move and I can focus on other things like Muay Thai kickboxing and spending time with my partner. 

What's the best part of your job? 

Without a doubt, it’s working with the people. The talent pool we have at Trader House is phenomenal and there’s always more to learn from people around you. Here, it’s the in-built culture of the team that makes it successful. People bond and people who stay, stay. 

Who has inspired, or mentored you in your career?

It’s hard to say a mentor as such, but there are definitely people within the group who’ve inspired me to work the way I do. Tana instilled a lot of good values in terms of the running of service. He taught me to take pride in the day-to-day operations, even if it’s just the basic things. All of the small things really do add up. At the time, these things might niggle but look at the big picture, it all makes sense.

What advice would you give someone thinking of embarking on a career in hospitality?

Set personal boundaries and stick to them!

What’s next for you in your career?

Long term, I’d love to own my own restaurant with my younger brother. It would have to be something small, with a constantly changing menu and of course, driven by seasonal produce.