A graduate of SHATEC Institute, Chef Chan Tuck Wai's career has spanned 17 years, which has led him to achieve much within the industry. He's the current Executive Chef working at PARKROYAL COLLECTION Marina Bay Singapore, and has worked in the previous hotel Marina Mandarin Singapore for 9 years before the rebrand. His work includes being responsible for all operations within the Culinary Department, and his critical eye to detail has become essential to him making sure food preparation at the hotel reaches the high standards for food safety, as well as design, plan and execute menus for banquets, buffets, club meals and special events. He believes in the importance of non-wastage, and he's bringing his skills to the PARKROYAL COLLECTION Marina Bay Singapore, which has pledged their support towards sustainability and eco-friendly ethics.

He's a recipient of 2019's Halton Executive Chef of the Year at the World Gourmet Awards in 2019, and was hosted at The Ritz-Carlton Hotel in Guangzhou, China.