How can one transform failures to triumph for an enduring career in hospitality?

In this episode of Turn The Tables, host Debbie Yong chats with Alysia Chan, an outspoken chef in Singapore's culinary scene with an illustrious career spanning multiple renowned restaurants, including pioneering nose-to-tail restaurant Wolf to her current role at Singapore restaurant group, Ebb & Flow.

Alysia reveals how her journey shifted from struggling in accounting to discovering her love for cooking at a sandwich deli. She dives into the harsh realities of the industry — its physical and mental demands — and discusses her advocacy for mental health, gender equality, and improved working conditions.

Listen in for Alysia’s powerful story of transformation and her vision for a more equitable future in hospitality.

00:00 Introduction and Welcome

01:38 From Sandwich Deli to Culinary School

04:27 Climbing the Culinary Ladder

06:34 Passion for Nose-to-Tail Dining

07:11 Pursuing Butchery and Career Highlights

09:28 Current Role and Responsibilities

10:50 Challenges in the F&B Industry

12:59 Mental Health and Addiction in Hospitality

15:47 Addressing Sexual Harassment in Kitchens

20:39 The Importance of Female Leadership

31:06 Vision for a Sustainable Culinary Industry

Don’t miss out on more inspiring stories from trailblazing female leaders in Asia's hospitality scene — visit us at www.weturnthetables.com to join our vibrant community and share your suggestions for future guests on this podcast series. Your input helps us spotlight the incredible women shaping the industry. We look forward to hearing from you!

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