Avenue 87 is helmed by two Singaporean chef friends – Glen Tay and Alex Phan. Raised by parents who were very adept in the kitchen, the boys first met at Shatec Culinary School, where they were classmates. Both chefs embarked on their professional careers at Tippling Club, with opportunities to participate in culinary events across Asia and Europe. Glen staged at Attica in Melbourne, while Alex was at Viajante, London. Then, their journeys diverged.
After 7 years with Tippling Club, Glen moved to Shanghai in 2016 to join the highly acclaimed Ultraviolet by Paul Pairet (3-Michelin Stars, No. 41 in Asia 50 Best 2020). Ultraviolet is a 10-guest, single-table restaurant in which high technology choreographs each course of the meal into an immersive experience.
As the restaurant’s Executive Sous Chef, Glen led his team with clockwork precision to present the multi-sensorial dishes.
Glen’s 5 years with the highly acclaimed restaurant saw the full maturation of talent and expertise that made him the chef he is today.
In 2011, Alex moved on within the Spa Esprit Group to lead the operations team in the successful launch of Open Door Policy.
He later moved to the Unlisted Collection group; first to Sorrel in 2014 as co-head chef followed by a tenure at the group’s Restaurant Ember where he ran operations for a year.
In 2018, Alex joined Park Hotel Clarke Quay as Executive Chef, a hotel-based position that considerably broadened his operational and management skills in the hospitality trade.