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Spencer Tan profile image

Spencer Tan

Executive Chef at Wild Ginger Restaurant Ginsing Llc
Intro Book
Seasoned executive chef with 20+ years of experience in managing award-winning restaurants and catering.
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Location
Seattle, Washington, United States, US
Languages
  • English -
  • Hokkien Native or bilingual proficiency
  • German Limited working proficiency
  • Malay Limited working proficiency
  • Cantonese Limited working proficiency
  • Mandaring Limited working proficiency
  • Spanish Limited working proficiency
Skills
  • Recipes
  • Cooking
  • Catering
  • Organic Gardening
  • Microsoft Excel
  • Show all
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Bio

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Topline AI
Spencer Tan is a seasoned executive chef with 20+ years of experience in managing award-winning restaurants, catering, and organic gardening. He has expertise in Asian fusion fine dining cuisine, Microsoft Office, and sustainability. Tan has worked in various institutions, including Brigham Young University—Hawaii, Salt Lake Community College, and University of Nevada Reno-Marriott Food services.

Experience

  • WILD GINGER RESTAURANT GINSING LLC
    • Seattle, Washington, United States
    • Executive Chef
      • Aug 2022 - Present
      • Seattle, Washington, United States

      Manage 4 award winning restaurants around Seattle. Wild Ginger is renowned for their Asian fusion fine dining cuisine.

  • Brigham Young University - Hawaii
    • Laie, Hawaii, United States
    • Executive Chef
      • Jun 2007 - Jul 2022
      • Laie, Hawaii, United States

      Brigham Young University—Hawaii | June 2007 - presentEXECUTIVE CHEFManage food and labor cost, production, menu planning, and staff of 60 assist in running the cafeteria, catering, and stir fry retail restaurant. Managed and cooked for VIP banquets. Established a popular farmer’s market with street food theme at the school for the student and local community. Cultivated an on-site organic herb and vegetable garden using vermiculture for sustainability. Assisted in planning and organizing the new 600-800 seat state-of-the-art Banyan Dining Hall.

  • Salt Lake Community College
    • Executive Chef
      • Jul 1994 - Jun 2007

      Oversaw food production for main campus and several satellite campus kitchens facilities. . Cooked meals for approximately 800 people daily. Managed and cooked for banquets, off campus special events and weekend buffets.

  • University of Nevada Reno-Marriott Food services
    • Reno, Nevada Area
    • Executive Chef
      • Aug 1991 - Jul 1994
      • Reno, Nevada Area

      Rresponsible for menu planning and managing banquets. Managed a staff of 20 people and cooked for approximately 700 people daily. Prepare special cultural theme events. Bi-weekly inventory and weekly ordering control.

  • University of Vermont-Mariott Food Services
    • South Burlington Vermont
    • Executive Chef
      • Jun 1988 - Jul 1991
      • South Burlington Vermont

      Executive Chef for Simpson Hall, responsible for menu planning and managing banquets. Managed a staff of 18 people and cooked for approximately 700 people daily.Marketing Chef for Marriott Education Food Services.

  • Hotel Bayericher Hof
    • Munich Area, Germany
    • Chef-in-Training
      • Mar 1979 - Jan 1982
      • Munich Area, Germany

      Training and working at a dual European and Polynesian kitchen restaurant inside a 5 Star Landmark Hotel.

Education

  • 1984 - 1998
    Brigham Young University - Hawaii
    Bachelor of Applied Science (B.A.Sc.), Hotel Restaurant Management
  • La Salle Brickfield

Suggested Services

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Industry Focus. “Restaurants”

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