Kris Tan

Protégé to the legend, Master Pâtissier and the Ambassador du Pain, Chef Dan Basilio, Chef Kris Tan is a graduate of a BS Degree Major in Culinary Arts and Kitchen Operations of Lyceum of the Philippines University Manila, who honed his skills further by also being mentored by world renowned, Chicago-based pastry Chef and lamination specialist Peter Yeun. After graduating college in 2016, he tirelessly worked his way up to Head Baker of a prominent restaurant group as well as the Sous Chef for Breads and Pastries for a multi-national commissary. 

With notable participations and grand wins in local and international competitions including the prestigious Mondial du Pain in France in 2017 and 2019, Chef Kris Tan is a multi-award winning Chef with as much zeal and passion as those of his beloved mentors. His creations and masterpieces have been regarded repeatedly as “Breads and pastries as good as (if not better than) the ones found in Parisian boulangeries”. This young and talented Chef specializes in artisan breads, pastries and laminates that are polished and picture pretty as they are equally exquisite – to the last bite!

Chef Kris Tan is currently the Chef Patron of the famed Masa Madre Bakehouse and Fabrique Bread Factory and Special Lecturer and Instructor at the Lyceum Culinary Institute in Manila.