The Hari Singapore has appointed award-winning chef Aaron Tan as its Director of Culinary ahead of the hotel's opening in early 2027. Bringing more than 25 years of experience across hotels, fine-dining restaurants and international events, Tan will lead the hotel's food and beverage operations, including four restaurants and bars, banqueting and in-room dining.

Tan will focus on delivering quality food with flavour at the centre, supported by thoughtful presentation and a strong kitchen team. From breakfast and dining experiences to in-room service, he aims to create a consistent culinary identity across the hotel.

“Aaron has a deep respect for tradition, but he’s never afraid to bring something new to the table,” said General Manager Andreas Kraemer. “Just as importantly, he wants to grow cooks, not just menus. I can’t think of a better person to shape dining at The Hari Singapore.”

Sharing his approach to food, Tan said, “Singapore diners know good food, and they can tell when something is real. For me, food has to look good and taste even better, with flavour always first. I don’t expect to win anyone over with one dish. We will earn their trust plate by plate, visit by visit. My philosophy has always been simple: cook with heart, and never forget your roots.”

Tan joins The Hari Singapore from Frasers House, a Luxury Collection Hotel, formerly InterContinental Singapore, where he has served as Executive Sous Chef and Executive Chinese Chef since 2019. During his tenure, he strengthened the profile of its Cantonese restaurant, Man Fu Yuan, through refined cooking and culinary collaborations.

In 2025, Tan introduced the Manchu-Han Imperial Feast to Singapore for the first time, working with Master Chef Qi Jinzhu after 14 months of preparation. In 2026, he also led a four-hands culinary collaboration with Lily’s at The Ritz-Carlton, Bangkok.

His culinary journey began in Singapore, where he developed his skills under Hong Kong master chefs before expanding his experience across Western, Asian and fusion cuisines. He later held senior positions at Conrad Centennial Singapore, Fairmont Singapore and Hotel Vagabond. He was also one of three chefs responsible for the Singapore Pavilion at the Shanghai World Expo 2010.

Tan's achievements include winning the 2016 Lee Kum Kee International Young Chef Chinese Culinary Challenge in Hong Kong, where he represented Singapore against 42 chefs from 13 countries. He has also led Singapore teams to medals at the World Championship Chef competitions and won Gold at the Souchu International Cooking Competition in Beijing.

Beyond the kitchen, Tan serves as Vice President of the Society of Chinese Cuisine Chefs (Singapore), where he mentors emerging culinary professionals. With his experience in Cantonese cuisine, international culinary collaborations and team development, Tan will lead the dining programme at The Hari Singapore as the hotel prepares to welcome guests in early 2027.

Boutique Hospitality Services Limited has appointed Apat Salamone as Hospitality Partnership Manager as its parent company, Boutique Corporation Public Company Limited (BC), looks to expand its hotel management, third-party operating and hospitality technology businesses.

Apat brings 12 years of hospitality experience, covering hotel operations, B2B business development and sales. In his new role, he will lead business development across BC's Hotel Management Services (HMS), Third-Party Operator (TPO) and upcoming hospitality technology (SaaS) business.

His responsibilities will include building the commercial pipeline, managing owner and client relationships for properties operating under BC's hotel management agreements, and overseeing key business development activities. These properties include JonoX Karon Phuket. He will also help steer key milestones towards the planned launch of BC's SaaS product by the end of 2026.

The appointment comes as BC strengthens its focus on hotel operations and technology. The company is a certified Third-Party Operator for Accor and Marriott, managing both internationally branded and independent hotels on behalf of their owners. Alongside its hotel management business, BC is developing technology solutions designed to help hotels improve operational efficiency and overall performance.

BC's portfolio includes its own brands, Journeyhub Hotels and Jono Hotels, alongside internationally branded properties such as Novotel and ibis Chiang Mai Nimman Journeyhub, Mercure Phuket Patong Journeyhub and greet Bangkok Sukhumvit 16 Jono. The portfolio is also set to expand with the addition of Mövenpick Resort Phuket Kamala Beach and JonoX Sukhumvit 5 – Handwritten Collection.

With Apat's appointment, BC aims to strengthen its business development efforts while advancing its hotel management and technology plans. His experience across operations, sales and business development is expected to support the company's efforts to build stronger partnerships with hotel owners and expand its hospitality offerings.

As the company prepares for its planned SaaS launch by the end of 2026, the appointment also reflects its broader focus on combining hotel operating expertise with technology solutions to support better-performing properties.

BarNaan, the Indian dining destination in Brookfield, Connecticut, has introduced a new dessert menu designed by Pastry Chef Kushal Topo, bringing together traditional Indian sweets and contemporary pastry techniques. The selection offers a fresh take on familiar Indian flavours through modern presentation, creative combinations and contrasting textures.

The menu draws inspiration from Indian culinary heritage while exploring the possibilities of contemporary dessert-making. From the richness of gulab jamun and kaju katli to creations featuring tropical fruits and floral notes, the new selection reimagines familiar ingredients for today's dining experience.

Among the highlights is Gulab-e-Khass & Apple Murabba, a combination of rose mousse, apple marmalade, tapioca and rose syrup. The menu also features a contemporary interpretation of Kaju Katli, pairing layered cashew cake with pistachio cream and jaggery-peanut toffee.

Another creation, Yogurt Tulsi Pannacotta, brings together yoghurt, basil seeds, spiced mango and mint sorbet. The combination balances herbal notes with fruit-led flavours, drawing inspiration from ingredients commonly found in Indian kitchens.

For those who prefer a lighter dessert, Sago & Coconut Kheer combines tapioca, coconut toffee and mango punch, offering a contemporary take on the traditional Indian pudding. The selection is complemented by sorbets and ice creams in flavours such as guava, spicy mango-mint, coconut and lychee.

The broader dessert offering also includes gulab jamun served with saffron, rose and cardamom syrup, along with tropical tres leches cake and mango mousse. Together, these preparations showcase how familiar Indian sweets and ingredients can be explored through modern pastry techniques without losing their distinctive character.

Chef Kushal Topo brings experience from hospitality establishments across the United States, India, the United Arab Emirates and Vietnam. His professional background includes dessert development, bakery and pastry production, modern plating, seasonal menu creation and preparations catering to different dietary requirements.

Before continuing his journey at BarNaan, Chef Topo served as Pastry Sous Chef at ROOH in San Francisco, where he worked on pastry production and dessert development. His experience across different culinary settings has shaped his approach to flavour, presentation and consistency.

The new dessert menu complements BarNaan's focus on contemporary Indian dining, offering guests an opportunity to explore traditional flavours in new formats. By combining familiar ingredients with thoughtful pairings and modern techniques, the restaurant places dessert at the centre of its evolving culinary experience.