Chef Mandy Pan grew up in a small town in Malaysia and as a young lady always had a deep curiosity for mixing ingredients and studying their reaction. She attended the National University of Singapore and after three years, she earned a prestigious Bachelor’s degree in Applied Chemistry. During her time at University, Mandy began to realize that she did not enjoy working in a traditional lab environment, and would often bake confections for her friends and family to rave reviews. When Chef Mandy’s husband was offered an opportunity to continue his Ph.D. studies in the United States, she eagerly joined him using the opportunity to obtain an additional diploma in French Pastry Technique.It wasn’t until had Chef Mandy moved to the U.S. that she ever considered a career path in pastry, but after a stint at the Ritz Carlton Chicago, she began to realize that her true calling was in the kitchen after all.

Precise and focused in her approach, Mandy began to set her sights on working for the best in the business—in her opinion, Francois Payard in New York City, who was coincidentally Chef Daniel Boulud’s longtime pastry Chef, helping Chef Boulud to Achieve four stars in the New York Times many years ago. Despite the competitive odds, Mandy fought for a chance to stage at Payard’s New York City patisserie, earning her place as the only female pastry cook on the team. Under Payard’s tutelage, she took on a wide range of responsibilities, including the production of all cakes, from petits gateaux to complex celebration cakes for all three branches of Francois Payard’s Bakeries, FP Patisserie and wholesale production. In her own words, Chef Mandy described her experience as such: “I moved to New York City to broaden my exposure and to learn from the best in the industry. The level of professionalism and technical knowledge that Chef Francois Payard instilled in me pushed me to reach for higher goals and be the best that I can be on a daily basis. My pursuit of excellence has never stopped since.”

After two years in New York, Mandy moved to Atlanta to lead the pastry team at the luxurious and award winning St. Regis hotel. Building on the advanced training and management she had learned under Payard, Mandy oversaw all long range planning and development of dessert menus. Yet there was one accomplishment that still eluded her: securing a pastry position in her beloved Singapore.

When Chef Mandy learned that Daniel Boulud opened db Bistro + Oyster Bar, she knew that she had found her chance to fulfill this dream. Having great respect for the quality of Chef Daniel’s restaurants in New York, she joined db Bistro & Oyster Bar Singapore’s team as Pastry Sous Chef under the guidance of Executive Pastry Chef Benjamin Siwek. It was here where Mandy began blending her prestigious French training with an appreciation for local fruits and ingredients, inspiring her emerging and highly personalized dessert style. After just two years of working at db Bistro, Chef Daniel began to recognize Mandy for her amazing precision, finesse, immaculate technique, and mastery French aesthetic in her approach to the kitchen as well as her bright and kind demeanor in the kitchen.

In July 2016, Mandy was enthusiastically named Executive Pastry Chef at db Bistro & Oyster Bar by Chef Daniel himself, fulfilling her ambition to follow in her mentor Francois Payard’s footsteps of working for a true master of French Cuisine. Chef Mandy looks forward to serving her adopted home town some of the most creative and finest French pastries this side of the world.

1. What is your philosophy when it comes to food?

At db Bistro & Oyster Bar, seasonality is very important to us. This is the same philosophy in our pastry programme. Nothing is more beautiful than cooking with fresh ingredients that are in season and that includes local fruits. It is also important to show respect to the ingredient, regardless of its origin. Quite simply put, food should be straight forward and soul satisfying.

2. Name your most Favourite dish on the menu? And why?

At the moment, we have my version of the Coffee Napoleon that is becoming our signature dessert on the menu. In my version, I’ve taken the traditional Napoleon, which is a pastry made of many layers of puff pastry filled with cream in alternating layers, but presented it in a glass cup instead. It consists of various layers and textures of coffee praline, with dark chocolate cream, hazelnut and a local touch of gula Melaka ice cream. I’ve always loved the smoky caramel flavour of gula Melaka and this creation is able to bring all the flavours together harmoniously, yet each component is pronounced and full flavoured. It is fun to incorporate a local ingredient so seamlessly into an otherwise classic French dessert.

3. Main considerations when it comes to choosing your ingredients?

Quality is the most important consideration when it comes to staples like dairy, flour and chocolate. For fruit, it is about region and seasonality. One of the advantages of working in Singapore is that we have access to great fruit year round from Europe, The United States, Japan, and Australia.

5. If you weren’t a chef, or in the food business, what would you be?

Before I became a pastry chef, my first career was in the chemical industry where I was constantly working in the laboratories. I graduated from the National University of Singapore with a degree in Applied Chemistry. It took me a few years to realize that my passion was outside of the lab,  in the kitchen. I can’t imagine what I would be doing today if I were not a pastry chef, but I am sure it would be related to food. Perhaps I could be a food photographer or writer. I love food too much to not be part of it in my life.

6. Do you have a memorable food experience that impacted you as a child or young chef?

I remember the first time I tasted Swiss chocolates. The taste was smooth, intense and addictive. I was supposed to share them with my family but I ended up hiding in a closet to finish them all. They were so delicious!

7. What do you enjoy most about being a pastry chef?

The best part of being a pastry chef is the ability to turn simple ingredients into a comforting and satisfying dessert. It’s always fun to work with fruits that are in season and I like to challenge myself to do things differently every season. As a pastry chef, I get to play a big part in celebrating our guests’ special occasions, whether it is for a birthday celebration, anniversaries or even a proposal.

8. Other than creating good food, what are the most important qualities that make a successful chef?

Resilience is the most important characteristic, and that comes with tireless dedication. In our line of work, long hours are the norm.  We stand on our feet for long periods of time each day, and in order to get good at our craft, we have to do the same thing repeatedly.

9. If you had a choice of anything for your last meal, what would you choose to have?

That is a depressing thought! However, if pressed, I would love to have a really good Mao Shan Wang durian. I don’t think stinky breath would be a concern then.

10. Do you have any tips for budding chefs or restauranteurs?

Do as many unpaid internships as you possibly can, and talk to people who are in the industry. It is important to find out for yourself if the kitchen is really where you want to spend most of your waking hours before committing to a culinary school. Cooking for a living is not the same as cooking for leisure.  It is hard work, it is stressful, but if the mere thought of cooking makes your heart beat as fast as mine, then embrace your passion!

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