Large photo of CIA food business bachelor's alum, Cong Wen Tan

Alumni Bio: Cong Wen Tan

Management
Head Chef at Prelude Restaurant, Bangkok, Thailand
“My education has given me the confidence to trust my instincts and common sense, and push myself to be a little rebellious—to not always follow the rules. It’s time now to forge my own path.”

After completing his compulsory National Service in the Singapore military, Cong Wen Tan got a part-time job at a local restaurant and found he enjoyed the camaraderie in the kitchen. “There is something humble and honest about honing your craft and seeing yourself getting better every day,” recalls Cong, now head chef at Prelude in Bangkok, Thailand. “The Chef at that first restaurant happened to be a lecturer at the CIA, so it really was an instance of meeting the right people, at the right place, at the right time.”

The CIA helped me understand the fundamentals on which to build my career—the techniques in the kitchen and the business outside the kitchen,” Cong continues. “And the connections I developed at the CIA helped get me my first job as head chef at the age of 27.”

“My education has given me the confidence to trust my instincts and common sense, and push myself to be a little rebellious—to not always follow the rules. It’s time now to forge my own path.”

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