#288 Cameron Tay-Yap | Pebble at La Roca

Cameron Tay-Yap didn’t really set out to be a chef, initially cooking for his family was a way to avoid doing his homework. But in secondary school, he took a chance on hospitality, and a friendly rivalry with a classmate pushed him to take food seriously. That competitive streak led to a stage at Attica, where he found his rhythm in the high-stakes world of fine dining. Since then, he has travelled and spent time as the head chef at Amaru. But his latest venture, Pebble at La Roca, is something different. What began as a pop-up in a car park evolved into a space where Cameron could step back, experiment, and bring people together—though, true to form, his “relaxed” project still involves weekly menu changes and exacting standards. Cameron reflects on his journey, the discipline of top-tier kitchens, and why, after a decade in fine dining, rustic cooking is harder than it looks. Generous with his insights, he shares here what the industry has taught him—not just about food, but about patience, compassion, and the kind of leadership that brings out the best in a team.