Restaurants emerge from a myriad of motivations — some driven by the enchantment of flavours and aromas, others by the profound human connections that food can kindle. For Dominic Tan, the impetus behind Ajumma’s was intensely personal, giving rise to a captivating tale that is as much about audacity as it is about heart.
His is a narrative that defies convention and reimagines what’s possible when you dare to push the boundaries of convention, where resilience and vision coalesce into something extraordinary.
A self-proclaimed rebel (“Although I have mellowed,” he professes), Tan defied societal norms — as well as his parents — by forgoing a traditional university education in pursuit of his passion for the culinary arts and entrepreneurship. “My parents were not pleased, but I didn’t convince them of anything. I just did it my way,” the 31-year-old says matter-of-factly. “Both of them were working in big corporations at the time, and they saw the value of the experience working for someone more experienced. Even in Ajumma’s’ third year, they were persuading me to get a degree.” Taking the unconventional route was a gamble that paid off.
EARLY CHALLENGES
この記事は The PEAK Singapore の October 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The PEAK Singapore の October 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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