Why Chronos Chan puts seaweed, soy sauce and Sichuan pepper in gelato - and what drives his unusual creations
Former engineer Chronos Chan discusses his transition into professional gelato-making and his creative approach to flavor experimentation. He shares insights on pairing unconventional ingredients like seaweed and Sichuan pepper with seasonal fruits.
Why it matters
Highlights the intersection of culinary arts and scientific experimentation in artisanal food production.
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.
Mr Chronos Chan, co-founder of Tom’s Palette and now running Ethos Gelato Lab, making gelato at home on Sep 19, 2026. (Photo: CNA/Ooi Boon Keong)
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