"I remember telling my parents, 'We have growing orders, and we need a larger kitchen to take on more business in the future. It wasn't an easy conversation," says the CEO of Kitchen Haus Group.
For Chan, the journey into this secondgeneration enterprise wasn't preordained.
"I had no intention of joining the business at the start," he admits. Instead, he forged a career in mechanical engineering, climbing the ranks in a semiconductor company.
"I worked there for seven years, climbing to principal engineer. It wasn't until I hit a crossroads in my career that I began to reconsider." The pivot, he reflects, wasn't a calculated leap but a hesitant step born from uncertainty. "I called my mother and asked, 'Can I try joining the business?" She said, 'Why not? If you want to, just try."" What began as an experiment turned into a calling. When Chan joined in 2011, the company was a modest operation with a single brand. Today, Kitchen Haus Group manages nine brands: food manufacturing, catering, retail kiosks, and farming. The transformation, however, was far from seamless.
"One of the first things you must do in a family business is to convince your parents to let you join," he explains. "They'd been in the business for over 30 years by the time I came in, and they naturally had strong opinions about how things should be done."
LEGACY VS LEAP
It wasn't just the generational divide that presented challenges. Navigating a workplace populated with long-serving employees loyal to his parents added another layer of complexity. "They were often resistant to change," he explains.
Denne historien er fra January 2025-utgaven av The PEAK Singapore.
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Denne historien er fra January 2025-utgaven av The PEAK Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
SECRET FUN
Behind imposing angular structures lies a portal to the family's very own clubhouse, complete with a pool and basketball court.
RATTAN REIMAGINED
From chance discovery to mastery, Ng Si Ying’s journey into rattan weaving bridges tradition and modernity with every piece she creates.
AN APPETITE FOR ADVENTURE
Forget the pampering body wraps and hot stone massages. Andrew Leci discovers that adventure is the best path to a spiritual awakening.
PARADISE, PRESERVED
Luxury and purpose are embraced at this idyllic retreat tucked away in Indonesia’s Anambas Archipelago.
GRAPES OF CHANGE
The time is ripe to explore the burgeoning potential of Asia's wine regions, where innovative winemakers are cultivating distinct flavours and putting their mark on the global wine scene.
VESSELS OF THE HEART
Daisuke Shibuya, head sommelier at one-Michelin-starred Terra, shares his penchant for collecting cups and glasses, and how his eclectic collection mirrors his approach to wine.
ONE OF ONE
At the by-appointment-only Rolls-Royce Private Office Seoul, where clients can commission bespoke, one-of-a-kind Rolls-Royce creations, nothing is too complex or unattainable.
WATCH HIS WORLD
Radiologist and self-professed watch addict Dominic Liew, who began collecting at 15, shares what makes him tick.
PERFECTION PERSONIFIED
Swiss master artisan Agnes Paul-Depasse, who makes straw, feather, and silk thread marquetry dials for Hermes, reveals eight fascinating truths about such rare historical crafts.
FACES OF CHANGE
These days, it's not unusual for watch brands to have exclusive boutiques.
