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My career took a new direction in 2011 when joined Dining Concepts, a fast-growing company in the Hong Kong restaurant scene. This move opened up new opportunities for me, such as traveling to New York and learning from famous chefs at Laurent Tourondel’s BLT Restaurant Group and Cesare Casella’s Salumeria Rosi. This experience enhanced my culinary skills and expanded my perspective.

When I came back to Hong Kong, I became the Chef de Cuisine at Prime Steak House & Wine Bar, a 120-seat chophouse that captures the essence of New York’s vibrant dining scene. Here, I focused on creating dishes with premium steaks from around the world.

As I progressed and excelled in my career, in 2012 I received the honor of being Corporate Chef. In this role, I managed a team of chefs, overseeing a wide range of high-volume restaurant operations within the group’s portfolio. Our offerings covered a variety of cuisine styles, from modern European to Asian influences, each reflecting our dedication to culinary excellence and innovation.

My culinary journey with Igors Group (now operating as Cafe Deco Group), a premier restaurant group in Hong Kong with over 35 establishments, began in 2004. For seven rewarding years, I worked in various restaurants within their diverse portfolio, advancing from a Comis to the prestigious role of Chef de Cuisine at their flagship 180-seat waterfront restaurant, Watermark.

I was instrumental in building the kitchen and designing Hong Kong’s first dry-aged beef cellar. I handled all aspects of kitchen operations, from working with the Executive Chef on menu creation to training staff and managing resource allocation. I also oversaw budgeting for food and labour costs and sales forecasting.

Growing up in Hong Kong, I was exposed to the rich and diverse food culture that sparked my dream of becoming a chef. But I took a detour from my dream and moved to the US to pursue a degree in a different field. It was not until my last year of university that I had a wake-up call. I realized that cooking was more than a hobby, it was a passion and a calling. I decided to follow my heart and go back to Hong Kong, where I started my journey in the culinary arts. I started from the basics, learning how to operate in both the front-of-house and the back kitchen. I worked hard and persevered, and learned from my triumphs and mistakes. I had the opportunity to work with some of the best chefs in Hong Kong, who impressed me with their quality, style and fame. They mentored me and helped me advance in some of Hong Kong’s leading F&B groups