Why Chronos Chan puts seaweed, soy sauce and Sichuan pepper in gelato – and what drives his unusual creations
The 51-year-old former engineer first took up gelato-making more than 20 years ago as a side hustle. It has since become a lifelong passion, one that he continues to pursue through teaching and his home-based business, Ethos Gelato Lab.
Gelato maker Chronos Chan, 51, took up ice cream making over 20 years ago as a side hustle, which has since become his lifelong passion. The Singapore-based gelato brand, Ethos Gelato Lab, now sells its unique flavours online and through deliveries. Chan's creations incorporate unusual ingredients such as persimmons, soy sauce and Sichuan pepper, aiming to showcase how diverse flavours can be combined.
Chan also runs Ethos Gelato Lab as a platform to demonstrate the breadth of possibilities in gelato-making, sharing his knowledge with budding food and beverage entrepreneurs in Southeast Asia. Despite the brand's recent closure, Chan continues to innovate using premium ingredients like Shine Muscat grapes and baked speculoos biscuits.
His unique approach to gelato-making stems from his adventurous palate and a desire to connect with people through food.
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