Isaac Tang

Isaac tang began his culinary journey at the age of 15, building over 20 years of experience from small diners to Michelin-level kitchens. His career includes working in Vancouver alongside acclaimed chefs at restaurants such as Market by Jean-Georges, led by the internationally renowned three-Michelin-star chef Jean-Georges Vongerichten. After moving to Toronto, Isaac continued his work in luxury hotels such as the BOSK at Shangri-La and fine dining restaurants while traveling internationally through culinary destinations including Taiwan, Japan, Thailand, and Hong Kong. From crafting tasting menus to capturing the artistry behind food, his creative path evolved from the kitchen into visual storytelling. Today, Isaac works with the Bocuse d’Or Team Canada as a culinary photographer, filmmaker, and documentarian, using his lens to tell the stories of chefs, cuisine, and the culture surrounding them.