Sous Chef at Odette
Jonathan Gan
- Discipline
- Sous Chef at Odette
Portrait of Jonathan Gan
i. Biography
Jonathan Gan works the Sous Chef station at Odette in Singapore, with a background that includes Junior Sous Chef at the same restaurant and Chef at Magic Square. His stated specialty is fish butchery.
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Coming Up
Fish work is built through repetition: receiving, scaling, breaking down, trimming, portioning, and protecting texture through service. In Singapore, Jonathan Gan’s early kitchen posts included Junior Sous Chef at Odette and Chef at Magic Square, Singapore (2021–2023).
Where They Are Now
A Sous Chef role at Odette puts fish butchery inside a larger fine-dining brigade structure, where prep accuracy and station discipline have to hold across service. Jonathan Gan now works there as Sous Chef, returning to a kitchen where he had previously held the Junior Sous Chef title.
Signature
Wild turbot is a fish that rewards clean handling and exact cuts. Jonathan Gan’s signature dishes include wild turbot.
FAQ
Asked of Jonathan
What is Jonathan Gan's current role?
Jonathan Gan is Sous Chef at Odette.
Where did Jonathan Gan work before?
Earlier in their career, Jonathan Gan worked at Odette and Magic Square.
What is Jonathan Gan known for?
Fish butchery.
Explore
The Sunday email
Read about chefs like Jonathan Gan in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.