i. Biography
The dining room led by Ignatius Chan as Culinary Director works from an international fine-dining register, with Singapore and Southeast Asia as the flavor base rather than decoration. “It’s never absolute, and it’s all relative.” Ignatius has said.
Formation
Fine-dining service in Singapore has a wine lineage as well as a kitchen lineage. At Les Amis in 1994, Ignatius Chan worked as a sommelier, building the pairing discipline and cellar literacy that later shaped the restaurant program at Iggy's. The move in 2004 was from service craft into ownership and direction: Iggy's was founded with a format that places gastronomy, wine, and regional reference in the same frame.
The Work Today
Contemporary European cuisine at Iggy's is built with seasonal Japanese ingredients and European techniques. As Culinary Director at the Singapore restaurant he founded in 2004, Ignatius Chan keeps the menu in that lane through dishes including squid with sea urchin, dashi, and ohba flowers, and capellini with kelp, cherry shrimp, and shellfish oil. The wine program is not ancillary: the cellar holds 25,000 bottles, with a focus on Burgundy wines.
Signature
Signature venues: squid with sea urchin, quail with foie gras, and capellini with kelp.
Distinctions
Recognition has come through World's 50 Best Restaurants, Veuve Cliquot Champagne Scholarship (1990), and Forbes Travel Guide Four-Star restaurant.
Profile updated July 2026
FAQ
Asked of Ignatius
What role does Ignatius Chan hold?
Ignatius Chan is founder of Iggy's restaurant.
Where did Ignatius Chan work before?
Earlier in their career, Ignatius Chan worked at Les Amis.
What recognition has Ignatius Chan received?
World's 50 Best Restaurants.
