Shaun Anthony
Chef Shaun Anthony of Madam Sixty Ate presents a unique dish of duck with chanterelle mushrooms, black pudding, pickled cherry, and espresso. A perfect blend of rich flavors and seasonal ingredients, it’s a must-try at Madam Sixty Ate!
Alex Liu
Chef Alex Liu, born in Hong Kong, has dedicated 17 years to his culinary career, specializing in seafood and French cuisine. With a passion for fresh, flavorful ingredients, he emphasizes quality over quantity and enjoys creating dishes that are both visually and gastronomically delightful.
Jérôme Abraham
Jerome Abraham, a passionate French chef, brings the vibrant flavors of the South of France to Hong Kong at Saint Germain, a Parisian-inspired restaurant. With over 25 years of experience and a deep love for Mediterranean cuisine, he creates dishes that celebrate the essence of seasonal ingredients and evoke memories of home-cooked meals. Join him at Saint Germain for a culinary experience that delights all the senses.
Frank Lebiez
Frank Lebiez, proprietor and CEO of Metropolitan Restaurant in Hong Kong, brings the flavors of his native Normandy to life with dishes that reflect his French roots. Inspired by his family’s recipes and his culinary journey across France, he presents a signature dish, Pan-fried Atlantic cod filet with ratatouille, that captures his essence. Discover his vibrant take on French cuisine, combining authenticity with a Provencal touch, at his Hong Kong restaurant.
Simson Kwan
Simson Kwan, Chef at CAFÉ LANDMARK in Hong Kong, brings decades of culinary expertise to his signature Lobster Linguine. A self-made chef with a passion for perfecting dishes, he combines tradition and creativity, offering a dish that’s become a fan favorite since 1985. With a career spanning over 40 years, Simson continues to refine his craft, always striving for excellence and culinary joy.
Billy Otis
Billy Otis, Chef at Socialito in Hong Kong, brings a rich culinary journey to his seafood creations. With years of experience working alongside renowned chefs, he masterfully combines high-end Mexican and global flavors in his dishes. His Seafood Platter, featuring a mix of premium seafood like Spiny Lobster, Amaebi, and Spanner Crab, is a visual and culinary delight that promises to elevate any dining experience.
James Roy Oakley
James Roy Oakley, Executive Chef at Armani/Aqua Restaurant in Hong Kong, blends classical French techniques with Japanese flavors to create truly unique dishes. Passionate about both cooking and maintaining a healthy lifestyle, James brings his personal touch to every plate. His Turkish Delight, featured here, is a perfect example of his ability to merge cultures and flavors, offering a delectable treat that’s sure to impress.
Caesar Lee
My name is Caesar Lee. I’m a Chef at Charlie Brown Café. And although it might seem that Charlie Brown is some historical figure, the story is much more interesting than that. Do you remember cartoon dog Snoopy? The name of its owner is Charlie. And no, we don’t serve food for pets, but the real American one instead. Here in Hong Kong.
Luca De Berardinis, Chef
Luca de Berarnidis, a designer of haute-cuisine, brings the essence of Italy’s rich traditions and creativity into every dish he creates. With over 20 years in the kitchen, Luca’s passion for experimenting with flavors and textures shines through, blending the rustic charm of his grandparents’ farm with the elegance of fine dining. His Ravioli filled with ricotta and lemon from Amalfi, paired with a cream of broccoli and king crab coulis, is a true celebration of culinary craftsmanship.
Jaakko Sorsa
My name is Jaakko Sorsa. I’m a typical Finlander that every morning cheerfully goes to work in Hong-Kong. And I’m also an Executive Chef at Nordic FINDS restaurant & bar, but there are much more interesting things you can learn about me.
