By Marie-Antoinette Issa.
In the high-heat, even higher-stakes world of hospitality, where the pressure is as relentless as a baker's oven, Kay-Lene Tan has found her sweet spot.
As Executive Pastry Chef at LK Hospitality’s Yugen Dining, she’s stirring up the industry - one meticulously crafted dessert at a time. Kay-Lene’s journey to the top has been anything but a cakewalk.
From finding her voice in male-dominated kitchens to championing cultural representation in food, Kay-Lene embodies the resilience, passion and artistry that women bring to hospitality.
As part of our International Women’s Day series, we discover what keeps Kay-Lene hooked on hospitality:
It’s no secret that fine dining has long been a boys’ club, with women often struggling to be heard over the clang of kitchen chaos. Kay-Lene, however, has learned to let her talent do the talking.
"There have been moments when I felt that I lost my voice and myself,” she admits. "I used to swallow my own bitterness to try to be a team player. I realised that by doing that, I ended up getting lost in a sea of voices and opinions. It’s all about striking a balance - when to stay true to yourself, when to compromise and most importantly, being courageous enough to speak up.”
Like a perfectly tempered chocolate ganache, strength and softness must coexist. For Kay-Lene perseverance and passion are the key ingredients that have helped her carve out her own space in the industry.
Kay-Lene’s rise to the top wasn’t done in isolation. Behind every great Chef is a brigade of mentors and for her, guidance came from culinary heavyweights like Adam D’Sylva and Andres Lara.
"I have been extremely lucky to have mentors who shaped me into the chef I am today,” she shares. "Now, as a mentor myself, I believe open communication is so important. You have to find moments to get to know your team beyond the workspace. It builds stronger relationships, which is crucial in an industry where you face both triumphs and trials daily.”
Kay-Lene knows that mentorship isn’t just about refining culinary techniques - it’s about fostering confidence, resilience and creativity in the next generation. In a fast-paced environment where the heat is always on, having a support system is the difference between burning out and thriving.
Neither is food merely about flavour - rather, it’s a form of storytelling. With Kay-Lene’s Peranakan heritage woven into every dish she creates, she personifies this by paying tribute to the women who shaped her both in and out of the kitchen.
"The Matriarch - what a powerful female symbol in my culture and heritage,” she reflects. "My Mum and Grandmother were the epitome of grace under pressure, patience in adversity and quiet strength. I try to emulate them in my everyday life and work.”
Her signature creations often carry the imprint of her upbringing, like the carrot halwa dessert she developed at Tonka - a fusion of a classic Indian treat and her mother’s favourite cake. It became so beloved that it was immortalised in artwork, proving that the best dishes are the ones infused with nostalgia and love.
While progress is being made for women in hospitality, Kay-Lene acknowledges that there’s still work to be done.
"It has been great to see so many women in leadership roles,” she says. "However, I’d love to see the abolishment of the ‘bro club’ culture in kitchens. It can be isolating for young female Chefs still finding their feet. Communication and team bonding play an important role in building a strong, inclusive team. Meritocracy over favouritism - that’s the change I want to see.”
With more women stepping into leadership positions and challenging outdated norms, the industry is gradually shifting. The days of kitchen culture being a cutthroat, exclusionary space are numbered, making way for a more collaborative and supportive environment.
The relentless pace of hospitality can be all-consuming, but Kay-Lene emphasises the importance of carving out space for life outside the kitchen.
"There are days when we still need to push, but you need hobbies outside of work that inspire you and allow your mind to escape the hectic pace of the kitchen,” she advises. "Ultimately, you need to set your own boundaries and communicate your needs. Mutual support within my team is integral to me.”
For Kay-Lene, success isn’t just about accolades - though she has plenty, from placing fourth on ‘MasterChef Dessert Masters’ to winning the Rising Star Award at the Women in Food Service Awards. It’s about creating dishes that tell a story, uplifting the next generation and ensuring that the industry continues to evolve into a more inclusive and nurturing space.
As she so aptly puts it: "Everything tastes better with butter.”
Perhaps, everything in hospitality tastes better when there’s a strong-yet-soft woman in the kitchen, bringing her own flavour to the mix.
