CHEF DE CUISINE
Having a natural inclination for cooking, Chef Tim taught himself how to cook through strong observation and taste and then starting as an apprentice chef in the kitchen of local restaurants and hotels before finally leading his kitchen teams at Spruce since 2009. Specialising in American and European cuisine, he believes in unfussed, appetising and, most importantly, fresh food made with honesty and integrity.
Inspired by the casual, comfort fare of his travels, Singaporean Danny Pang founded the Spruce brand in 2008. He works closely with the team to ensure the successful growth of the culinary group. Spruce now has outlets at Phoenix Park, the former Bukit Timah Fire Station, and at Nanyang Technological University.
Operations Manager Kana Rajaram has extensive experience in the F&B industry, having worked at The Ritz-Calton, Raffles Hotel, and Shangri-La. Apart from overseeing daily operations, Kana is also Spruce's wine sommelier and draws on his experience as a former bartender and wine distributor to provide our guests with the finest tipples.