Chef Tammy Fan is a lecturing instructor in Baking and Pastry Arts at CIA Singapore, where she brings nearly two decades of global pastry experience and teaching expertise to the classroom. Known for her technical precision and engaging demonstration style, she helps students develop the discipline, artistry, and creativity essential to professional pastry work.
Before joining CIA in 2022, Fan spent nearly nine years as a culinary trainer and lecturer in pastry at Nanyang Polytechnic in Singapore, where she led, developed, and delivered courses in pastry, desserts, and breadmaking. In that role, she mentored students for industry placements and competitions, collaborated with partners on recipe development, and provided academic and career guidance to aspiring pastry professionals.
Her industry career includes leadership roles at world class restaurants and hotels. Fan was junior pastry sous chef at Iggy’s in Singapore, pastry chef at Black N White in Hong Kong, and senior pastry assistant at Spoon by Alain Ducasse at the InterContinental Hong Kong Hotel, where she honed her skills in chocolate, bread, and plated dessert production. She also gained experience as a pastry cook at The Langham, Boston, and No. 9 Park Group, as well as training at Le Château de Taulane in France.
Fan’s dedication and skill have been recognized with numerous international awards, including a silver medal (Team Pastry Assistant) at the WA Oceanafest Competition in Perth, Australia (2011) and gold medals in pastry team challenges in Singapore and Taiwan (2008).
She earned a bachelor’s degree in Foodservice Systems Administration and Management from Purdue University, with a minor in Japanese, and a Specialist Diploma in Teaching and Learning (Higher Education) from Nanyang Technological University, Singapore. She also completed coursework in Japanese Studies at Kanda University of International Studies in Japan.
When she’s not in the kitchen or classroom, Fan enjoys dragon boating.