Douglas Tay
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Before joining Osia, Chef Douglas Tay was the sous chef at the popular Equinox complex at Swissôtel, The Stamford, and a hotel in which he spent a best part of a decade honing his skills to deliver world-class dining experience to guests. Described as an enthusiastic and innovative chef, Chef Tay has been trained in the new school of cuisine and consistently looks out of the kitchen for ideas that he can incorporate into his menu. His constant pursuit for perfection translates into the utmost in quality food and service.


Country: Singapore
Restaurant: Osia, Resorts World™ Sentosa Singapore
Restaurant Type: Australian

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