The Homegrown Culinary Heroes Putting Singapore On The Global Food Map This National Day

Singaporeans don't need much convincing that we live in one of the greatest food cities on the planet. Whether it's a humble hawker meal, a family recipe passed down through generations or a world-class fine dining experience, food has always been at the heart of our national identity.

As Singapore celebrates 61 years of independence this National Day, we're raising a toast to the local chefs, founders and restaurateurs who continue to shape our dining scene. From preserving heritage recipes to building homegrown hospitality empires and redefining modern Singapore cuisine, these are the people putting our Little Red Dot firmly on the global culinary map.

Joseph Ong | The Visionary Behind One Of Singapore's Biggest Hospitality Groups

Image credit: Joseph Ong | Supplied

What began as a university business project has grown into one of Singapore's most influential lifestyle and F&B companies. As founder and managing director of 1-Group, Joseph Ong has spent the past 15 years transforming the homegrown business into a portfolio of around 30 dining, nightlife and lifestyle concepts. His collaborative leadership philosophy has helped shape not only some of Singapore's favourite venues, but also the next generation of hospitality leaders.

Tong Hann | The Restaurateur Behind Some Of Singapore’s Most Talked-About Dining Spots

Image credit: Tong Hann | Supplied

For Tong Hann, hospitality is where creativity meets connection. Drawn to the industry for its unique blend of food, design, architecture and storytelling, he has built a collection of restaurants that each offer a distinct experience, from the neighbourhood charm of Marcy’s and the laid-back energy of Parliament to the nostalgic comfort of Maggie’s and the cult-favourite sandwiches at Between Buns Deli. Inspired by his time living in New York, Tong Hann continues to bring fresh ideas to Singapore’s dining scene, creating venues that feel both thoughtfully designed and effortlessly welcoming. As one of the city’s leading young restaurateurs, he’s helping shape the next chapter of Singapore hospitality through innovation, memorable experiences and a genuine passion for great food.

Chef Ace Tan | Reimagining Singapore's Flavours Through Progressive Asian Cuisine

Image credit: Chef Ace Tan | Supplied

Growing up surrounded by hawker centres and wet markets, Chef Ace Tan's earliest food memories continue to influence every dish he creates today. After swapping a career in advertising for the kitchen, he developed his own style of Progressive Asian Cuisine-one that blends nostalgia, storytelling and contemporary techniques. His latest restaurant, ASIN, is the newest chapter in a career dedicated to celebrating Asian flavours through a distinctly Singaporean lens.

Chef Damian D'Silva | Keeping Singapore's Heritage Recipes Alive

Image credit: Chef Damian D'Silva | Supplied

Few chefs have done more to preserve Singapore's culinary heritage than Chef Damian D'Silva. Often referred to as the grandfather of Singapore heritage cuisine, he's spent decades documenting and sharing recipes shaped by the country's multicultural communities. His newest restaurant, Gilmore & Damian D'Silva, continues that legacy, showcasing treasured Eurasian recipes that tell the story of Singapore's diverse food culture.

Christopher Chang | Carrying A 50-Year Family Legacy Into The Future

Image credit: Christopher Chang | Supplied

When Christopher Chang joined Red House Seafood, he started at the bottom, washing dishes and working in the kitchen before eventually taking over as CEO. Today, the third-generation leader has helped modernise the beloved seafood institution while protecting the values that made it one of Singapore's most enduring family-run restaurants as it celebrates its 50th anniversary.

Chef Glen Tay | Bringing Singaporean Flavours To The Global Stage

Image credit: Chef Glen Tay | Supplied

From working in one of the world’s most celebrated restaurants to returning home to champion local flavours, Chef Glen Tay has built a career defined by curiosity and precision. After spending five years at Shanghai’s three Michelin-starred Ultraviolet by Paul Pairet, where he rose to Executive Sous Chef, Glen returned to Singapore to co-found Avenue87, reimagining familiar local dishes through a fine dining lens. Today, as Chef de Cuisine at Resorts World Sentosa, he continues to push culinary boundaries while proudly carrying Singapore’s food heritage onto the international stage.

Chef Felix Chong | Elevating Italian Cuisine With A Singaporean Perspective

Image credit: 1-Group | Supplied

With more than two decades of experience in some of the world's leading Italian kitchens, Chef Felix Chong has built a reputation for craftsmanship and attention to detail. Now Culinary Associate Director at 1-Group, his cooking blends authentic Italian traditions with subtle Asian influences, reflecting both his international experience and his Singaporean roots.

Chef Isaac Tan | The Chef Who Helped Change Singapore's Steak Scene

Image credit: Chef Isaac Tan | Supplied

Long before Tomahawk steaks became a fixture on menus across Singapore, Chef Isaac Tan introduced the impressive cut at Bedrock Bar & Grill. Nearly two decades later, the award-winning chef continues to champion premium ingredients, wood-fired cooking and mentoring young culinary talent as Head of Culinary and Product Innovation at Commonwealth Concepts.

Chef Marcus Tan | Showcasing Singapore’s Natural Larder Through Modern Cuisine

Image credit: Chef Marcus Tan | Supplied

After honing his craft in some of Singapore’s most acclaimed kitchens, Chef Marcus Tan has built a reputation for thoughtful, ingredient-led cooking that celebrates both technique and terroir. Now leading the kitchen at Forage which is located at Mandai Rainforest Resort by Banyan Tree, the former chef-owner of Michelin Guide-featured Início draws on classical French training while incorporating Southeast Asian flavours and locally sourced produce. Inspired by the rainforest that surrounds the restaurant, Marcus is helping shape a new chapter of Singapore dining—one that champions seasonality, sustainability and a deeper connection to the country’s natural landscape.

Singapore's Culinary Future

What unites each of these homegrown talents is more than their success. They've each helped shape the way Singapore eats, preserving traditions while pushing local dining forward. Their stories are a reminder that behind every memorable meal is someone with the vision, determination and passion to create something lasting.

This National Day, while we're celebrating 61 years of Singapore, we're also celebrating the people whose work continues to make our food scene one of the most exciting in the world. Here's to the next generation of culinary pioneers and to many more years of eating exceptionally well.

Looking for more? Check out:

• Now Open: The Best New Restaurants, Bars And Cafes In Singapore
• Singapore’s Dining Scene Isn’t Dying—It’s Evolving
• Asia’s Biggest Drinking Trends For 2026 (According To The Bars Already Doing It)

Main image credit: Tong Hann | Supplied