{"id":1829,"date":"2025-01-21T06:42:16","date_gmt":"2025-01-21T06:42:16","guid":{"rendered":"https:\/\/webdesigninsg.com\/nif\/alumnus\/?p=1829"},"modified":"2025-07-15T16:07:39","modified_gmt":"2025-07-15T08:07:39","slug":"from-nus-business-graduate-to-chef-shane-gans-culinary-journey","status":"publish","type":"post","link":"https:\/\/alumni.nus.edu.sg\/thealumnus\/2025\/01\/21\/from-nus-business-graduate-to-chef-shane-gans-culinary-journey\/","title":{"rendered":"From NUS Business Graduate to Chef: Shane Gan’s Culinary Journey"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Upon graduating from the National University of Singapore (NUS), Mr Shane Gan decided to pursue his passion for cooking instead of a corporate career, which he found unfulfilling. “My mum cooked frequently for us, and she usually prepared Western dishes, so that spurred my interest in cooking,” shared Mr Gan. His love for the culinary arts began in childhood. Eventually, it led him to open South & East, a cosy restaurant at the Shaw Foundation Alumni House, with his wife, Ms Evelyna Widawa, and business partners Mr Aaron Yeo, Ms Diana Teo, and Mr Aiden Ng (Business \u201918, Arts & Social Sciences \u201918). “It’s incredibly rewarding to turn something I’ve always enjoyed into a career,” he added.<\/p>

After NUS, Mr Gan enrolled at At-Sunrice GlobalChef Academy. He began his culinary journey in 2015, working at Michelin-starred restaurants like Candlenut and Cheek By Jowl. In 2020, he was preparing to start a new role after leaving Candlenut when the COVID-19 pandemic disrupted his plans. “As I was out of a job, we started a home-based food business \u2014 my wife cooked Indonesian dishes while I prepared smoked meats,” said Mr Gan. What began as a necessity in April 2020 grew into a private dining concept when dining restrictions eased. For two years, they hosted intimate dinners at his aunt\u2019s place from Wednesday to Saturday, delighting diners with their unique flavours.<\/p>

While the private dining menu focused on smoked meats, South & East, which opened in October 2024, embraces a BBQ and charcoal-grilled concept. \u201cDue to my wife\u2019s and my own Southeast Asian heritage, we try to bring out the region\u2019s flavours and offer diners a mix-and-match in our menu items,\u201d shared Mr Gan. According to him, the BBQ chicken thigh with tamarind hot sauce has quickly become a crowd favourite. He also recommends trying their black garlic beef steak, which has bold, smoky flavours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t
South & East offers a variety of choices, with a focus on regional flavours and charcoal-grilled meats. Photo courtesy of South & East.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

APPLYING BUSINESS KNOW-HOW TO THE RESTAURANT <\/strong><\/p>\n

Mr Gan noted that he applies lessons from his NUS studies to his restaurant business. \u201cWe\u2019re trying to come up with an ideal customer profile and identify the popular items and revenue generators on our menu, so we can do more targeted sales and marketing on our social media channels,\u201d he explained. He added that his interest in human resources and management during his degree has been especially useful. \u201cIt\u2019s helped me understand how to manage my staff and balance my business partners\u2019 expectations, which is crucial in running a restaurant smoothly,\u201d said Mr Gan.
<\/p>

Mr Gan met one of his business partners, Mr Yeo, through a mutual friend while consulting on food concepts for Waa Cow, Mr Yeo’s Japanese rice bowl business, which also has an outlet at NUS University Town. Their shared passion for food led them to collaborate on South & East after Mr Yeo received an invitation to set up a new restaurant at the Shaw Foundation Alumni House. \u201cWe envision South & East as a gathering place where NUS students and alumni can come to relax and enjoy good food,\u201d Mr Gan stated.
<\/p>

The 52-seater restaurant also offers a curated selection of natural wines, which Mr Gan is proud to highlight as a unique feature. “Natural wines have fewer additives and minimal human intervention, allowing you to taste the full flavours of different regions,” he explained. Reflecting on his student days, Mr Gan recalled the lack of casual spots on campus to unwind with a drink. “It’s nice to now provide a space where the NUS community can gather and enjoy a good glass of wine with their meal,” he added.<\/p>\n

<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t
The cozy interior of South & East. Mr Gan hopes the restaurant will serve as a new gathering place for the NUS community.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A GATHERING PLACE FOR THE NUS COMMUNITY<\/strong><\/p>

Mr Gan is keen to connect with various clubs and societies on campus to make South & East a go-to spot for students. \u201cIn particular, we want to reach out to the sports club people who usually head to nearby places for food after their training. Our restaurant can be an alternative for them to have dinner,\u201d he shared. By creating a welcoming space with great food, he hopes to make South & East a part of the campus experience for both students and alumni.<\/p>

Despite missing out on special occasions and family time due to his demanding career, Mr Gan has no regrets. \u201cCooking makes me feel happy,\u201d he commented. Reflecting on his time at Candlenut, he recalled how the management prioritised staff happiness. \u201cThat\u2019s something I hope to implement at our new restaurant \u2014 to create an environment where everyone looks forward to coming in,\u201d he said with a smile. For Mr Gan, the joy of cooking and sharing good food continues to fuel his passion every day.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Drawing from his experience in Michelin-starred kitchens and private dining, Mr Shane Gan (Business \u201914) blends Southeast Asian flavours and his love for food at South & East.<\/p>\n","protected":false},"author":1,"featured_media":1831,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leadership"],"acf":[],"_links":{"self":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/1829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/comments?post=1829"}],"version-history":[{"count":6,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/1829\/revisions"}],"predecessor-version":[{"id":1870,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/1829\/revisions\/1870"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/media\/1831"}],"wp:attachment":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/media?parent=1829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/categories?post=1829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/tags?post=1829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}