At SJC Culinary Service, Chef Clarence and his staff provide cuisine drawn from culinary traditions around the globe. The Chef can assist you by putting together menu selections that will work with your budget. Besides his sound knowledge in French cooking, Clarence is also well versed in most international cuisines, and experienced in both small and large volume catering and at all price points.
Chef Clarence Tay
After completing his culinary training in a Hotel school in Singapore, Clarence worked in several prestigious restaurants there before heading to Toronto in the mid-1980s. He plied his trade at the Delta Chelsea Inn, then Canada’s largest hotel, working his way up to the position of Banquet Chef. During that time he also completed and earned the designation of ‘Gold Seal’ certified Chef de Cuisine, a culinary program administered by the Canadian Culinary Institute. Clarence went back to Singapore after spending 8 years in Toronto. In Singapore, he worked in several premier hotels, including five years as Executive Chef of the award winning ‘Le Meridien Singapore’.
In 2000, he came back to Canada, settling in Vancouver. Clarence was hired as Executive Chef of the St. John's College Dining Society where he served in this capacity for 17 years. With his creative flair and sound knowledge of international cuisines, Clarence was able to provide the global mix of SJC Residence a taste of home every evening.
Beginning of 2018, Clarence was offered the opportunity to operate and manage the Food and Beverage operations in St. John's College. He set up his own company SJC Culinary Service providing the meal plan for residents and full catering services for events held in the college.