Chef Louis Tay of the Swissotel Merchant Court helped beat out 29 countries to take home two gold medals for Singapore in the Culinary Olympics in 2016. Having started his career in 1981, he has been cooking for more than 36 years and has earned a reputation as one of the finest chefs in the country. Chef Louis is always seeking perfection and continues to develop his skills continually throughout his career, having worked in some of Singapore’s best kitchens including at Raffles Hotel, the Fullerton, the Tanglin Club and now the Swissotel. His cooking style is focused on bringing together new flavour compositions and in trying new techniques so that his team is always challenged and excited. His passion lies in helping those who work under him to develop their skills and to seek the same level of perfection he puts on the plate every time.