Sharp-eyed industry observers would have noticed Douglas Tay almost a decade back. At under 30 years of age, the motivated chef had already represented the country victoriously at numerous global culinary competitions. In him is the intensity and seriousness of a veteran, balanced by a youthful curiosity and creativity.
Today, that fierce passion for culinary excellence still burns in the 37 year-old with two decades’ of experience under his belt. At one-Michelin-starred Osia Steak & Seafood Grill at Resorts World Sentosa, the chef de cuisine’s personal culinary flair – combined with the guidance of Australian celebrity chef Scott Webster – translates into intriguing plates incorporating indigenous Australian ingredients.
In fact, Osia the first restaurant specialising in Australian cuisine to be awarded a Michelin star in the history of the guide. Tay’s diligence and tenacity has rewarded him well, but we have a feeling that the best is yet to come for this Singaporean talent.
SEE ALSO: A Meal with Michelin: Douglas Tay of Osia Steak And Seafood Grill
Today, that fierce passion for culinary excellence still burns in the 37 year-old with two decades’ of experience under his belt. At one-Michelin-starred Osia Steak & Seafood Grill at Resorts World Sentosa, the chef de cuisine’s personal culinary flair – combined with the guidance of Australian celebrity chef Scott Webster – translates into intriguing plates incorporating indigenous Australian ingredients.
In fact, Osia the first restaurant specialising in Australian cuisine to be awarded a Michelin star in the history of the guide. Tay’s diligence and tenacity has rewarded him well, but we have a feeling that the best is yet to come for this Singaporean talent.
My first encounter with the Michelin Guide was when I was just 16 years old, fresh out of school in my first job in a hotel kitchen. I was a trainee cook when I was assigned to assist a visiting Michelin star chef. It’s over 20 years ago so I can’t remember his name but he was the first Michelin star chef I met. I was very excited to learn from him, observing his every move in the kitchen. Since then, I have had the good fortune to meet and work with many other Michelin star chefs from all over the world. In fact, from 8 to 11 March 2017, I will be collaborating with Michelin-starred Norwegian Chef Sven Erik Renaa to present special menus at Osia Steak and Seafood Grill.
The first time my team earned a star was in 2016, when Osia Steak and Seafood Grill was recognised in the inaugural edition of Michelin Guide Singapore. My team and I were cooking for the awards ceremony and gala dinner and we were in the kitchen, busy preparing a dish – Angus Beef Tenderloin Bun with Black Truffles & Bone Marrow, I remember. I was surprised and overjoyed when Osia was named! Personally, to receive the award and share the stage with a host of extremely accomplished chefs – including Mr. Joël Robuchon – was also a very special moment.
VIDEO: How Chef Douglas Tay of One-Michelin-Starred Osia Steak and Seafood Grill Celebrates Christmas
The first time my team earned a star was in 2016, when Osia Steak and Seafood Grill was recognised in the inaugural edition of Michelin Guide Singapore. My team and I were cooking for the awards ceremony and gala dinner and we were in the kitchen, busy preparing a dish – Angus Beef Tenderloin Bun with Black Truffles & Bone Marrow, I remember. I was surprised and overjoyed when Osia was named! Personally, to receive the award and share the stage with a host of extremely accomplished chefs – including Mr. Joël Robuchon – was also a very special moment.
Chef Douglas Tay and Chef Scott Webster
The first thing I did when I realised we had won a star was to text my mentors Otto Weibel and Scott Webster – the masterminds behind Osia Steak and Seafood Grill. This achievement is a recognition of our daily work and we have them to thank for their guidance.
The influence the Michelin Guide has had on my career is positive without a doubt. More people – both in Singapore and abroad – now know about Osia, and we also see more food lovers visiting our restaurant. Earning the star has also spurred me to keep pushing ahead in refining my craft and going the extra mile to live up to expectations.
My advice for young chefs aiming for Michelin stars is whether or not you get the star, persist, and do not lose your passion for cooking. Being a chef involves working long hours and is tiring, and it is thus important to keep your goal in sight – and that goal should be to continuously improve and refine your craft. Your determination and passion will come through in your creations, and be it in the form of compliments from customers or awards, you will be rewarded for sure.
The influence the Michelin Guide has had on my career is positive without a doubt. More people – both in Singapore and abroad – now know about Osia, and we also see more food lovers visiting our restaurant. Earning the star has also spurred me to keep pushing ahead in refining my craft and going the extra mile to live up to expectations.
My advice for young chefs aiming for Michelin stars is whether or not you get the star, persist, and do not lose your passion for cooking. Being a chef involves working long hours and is tiring, and it is thus important to keep your goal in sight – and that goal should be to continuously improve and refine your craft. Your determination and passion will come through in your creations, and be it in the form of compliments from customers or awards, you will be rewarded for sure.
Chef Douglas Tay is our featured chef of the month as part of the Michelin Guide Singapore Chef Showcase. He will be creating a premium beef-only menu that combines Asian influences and western culinary techniques, paired with highly-rated wines personally selected by Robert Parker Wine Advocate’s esteemed team of wine critics. Click here for more information.
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