Felisia Tan

Growing up between the aroma of peppercorns and the vibrant street food in Indonesia, she got her start working in test kitchens testing recipes by Michelin-starred chefs in New York. She then went on auditing and writing recipes and developing menus for meal startups and wellness brands along with freelance styling and testing work for cookbooks, ads and editorial such as at Food52, New York Times.

From cooking on the line at a seafood joint to an outdoor open-fire whole animal to pastry, she has worked her way around many professional kitchens and settings. She has experience running productions from cooking classes at the Brooklyn Kitchen to culinary festivals at the New York Botanical Garden (NYBG), and had previously presented at Museum of Food and Drink (MOFAD). She constantly seeks for global flavors, seasonal ingredients and conversations around food, culture, and identity.

Felisia holds a Bachelor’s degree in Media from Emerson College and a professional culinary training from CUNY.