MALVIN TAN / CHEF DE CUISINE + PARTNER
Malvin Cydric Tan was born in the Philippines and never one to remain on the beaten path. His drive to explore lead him off-roading to photograph the narrow coastlines, limestone plateaus and coastal plains of his tropical island. After high school, he set off to Australia to earn a degree in Business Technology at Perth before embarking on a new path to California to study at the International Culinary Center. Cooking came naturally to Malvin and he continued his studies at Le Cordon Bleu in San Jose, graduating with a position awaiting him at Radisson Blu Cebu. Back in the Philippines, Malvin began to cook for friends on the beach, further igniting a love of grilling over hot coals and an obsession with the power of fire. After a few years back home, Malvin was ready for another journey — and a place of his own. He soon joined his siblings in Chicago to open their first restaurant, fittingly named CEBU, bringing his passion for island cooking and regional filipino cuisine to the hungry humans of the Windy City.