Chefs in the Community

‘Chefs in the Community’ is a volunteer scheme, which seeks to pair culinary professionals with local charities to develop their existing food programmes.  A key element of the programme is the Feeding Hong Kong Cookbooks collection.  ‘One Pot Wonders’ is the second edition of the cookbook, released in October 2014, containing 55 recipes that have been specifically developed by some of Hong Kong’s leading culinary and nutrition professionals.

The publication aims to support Feeding Hong Kong’s frontline charity partners to provide nutritious, affordable and effortless recipes that can be used to create delicious dishes at home. They can be prepared with limited ingredients, equipment and space, making them perfect for food kitchens and food parcel distributors, as well as other keen cooks on a budget.

We also teach and share the recipes through our Nutrition and Cooking Class series. We are always looking for volunteers who can support us in the classes as chefs, nutritionists and class managers. Click here for more details.

Chefs in the community

Our Chefs

Alain Hui
Alain Hui

Your company: The Langham, Hong Kong

Tell us about your upbringing and training as a chef:

When I was young, I was poor. Like other children, I didn’t have much pocket money. Our family income solely relied on Mum’s cleaning job. She worked very hard to raise 4 of us. Since I was not interested in studying, I started my life as a chef at the young age of 12. Spending 30 years in the kitchen, I have both ups and downs.

What do you eat for a typical breakfast / lunch / dinner?
A typical breakfast / lunch / dinner should include vegetables and meat in equal proportion. It does not need to be a lot, but should be in an appropriate quantity that you can finish all.

What are your passions and hobbies?
Travelling.

Why are you proud to be supporting FHK as ‘Chef in the Community’?
Because I have experienced a tough childhood, I want to make use of my strength to help the poor.

Anita Lam
Anita Lam

Your company: HK Electric Home Management Centre

Tell us about your upbringing and training as a chef:
I studied Home Economics at The Hong Kong Institute of Education and taught Home Economics in secondary schools afterwards. I then started teaching environmentally friendly cooking without using fire at HK Electric Home Management Centre.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: Macaroni with meat and coffee
Lunch: Stir-fried vegetables with beef and fruit juice
Dinner: Stir-fried bean sprouts with meat, rice and soup

What are your passions and hobbies?
Singing, dancing, watching TV and movies, making desserts and juices.

Why are you proud to be supporting FHK as ‘Chef in the Community’?
I would like to have the opportunity to communicate with other chefs.

Angelo McDonnell
Angelo McDonnell

Your Company: Café Deco Group

Tell us about your upbringing and training as a chef:
I was born and trained as a chef in Ireland and have been fortunate enough to travel and work in 8 different countries in the past 30 years. 

What do you eat for a typical breakfast / lunch / dinner? 
Breakfast is pretty simple: oatmeal, fruit, yoghurt and coffee. Lunch is generally Western such as pasta and salad. Dinner is typically Asian, Chinese, Thai or Vietnamese.

What are your passions and hobbies?
Definitely cooking. My hobbies include spending time with my family and going to the gym.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
As a chef I have always tried to support our industry. I feel very lucky to be a chef and if I can contribute to a worthy cause I’m extremely happy to do so.

Anthony Wu
Anthony Wu

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I did not do well at school, so when I was young, I decided to become a chef. I have over 40 years experience in this industry. I worked in Tai Wan for several years and also 10 years in Mainland China. I have also been a manager and a trainer. How many 10 years do we still have? I think I should keep learning even as I grow older. Now I will still work hard to do better and be optimistic in my life.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: milk, fried egg with ham and bread with butter. Lunch: rice, chicken cream soup, fried egg with tomato and beef. Dinner: steamed grass carp with mui choi, fried choi sum, rice, salted egg and hairy gourd sliced meat soup.

What are your passions and hobbies?
Sports, hiking and photography.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I want to try to enrich my life in different areas.

Bernice Cheung
Bernice Cheung

Your Company: Center for Nutritional Studies, CUHK

Tell us about your upbringing and training as a chef:
To know more about the nutritional content of food, you have to know the ingredients and cooking method first.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: a piece of bread with cheese. Lunch: A bowl of noodles with BBQ pork slice. Dinner: A bowl of rice, few pieces of chicken, a few mouthfuls of fish and one bowl of veggies, 2 bowls of soup.

What are your passions and hobbies?
Eating and cooking.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
To introduce and promote healthy, balanced and simple recipes to help to promote health and lower the risk of cardiovascular disease.

Cecilia Tong
Cecilia Tong

Your Company: Center for Nutritional Studies, CUHK

Tell us about your upbringing and training as a chef:
My cooking experiences started when I was a little girl helping my mother to cook for the family. Throughout this time, I have learned to cook a variety of dishes and mixed different flavours to create tasty, healthy dishes.  Also, being raised in a health- conscious family, I believe that eating in a nutritious way will lead to better health. This led me to become a dietitian, where I can create healthy recipes and teach people about healthy eating.

What do you eat for a typical breakfast / lunch / dinner?
A typical breakfast for me would be a sandwich with tuna, egg or cheese as fillings. For lunch and dinner, I follow the concept of a balanced diet by eating more carbohydrates such as rice, more vegetables and a moderate meat intake.

What are your passions and hobbies?
Exploring healthy and tasty recipes. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
To let the community know that by choosing the right foods and eating the right amounts, a healthy nutritious meal can be achieved in an economical way.

Cheung Chi Keung (Derek)
Cheung Chi Keung (Derek)

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I received cooking training in Hong Kong 30 years ago. I have worked in Hong Kong, China, Indonesia, and Hawaii.

What do you eat for a typical breakfast / lunch / dinner?
I love chicken dishes. 

What are your passions and hobbies?
Good food, travelling the world, swimming, football…

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I am very proud to be a chef and love to share my recipes with the public.

Christian G. Mongendre
Christian G. Mongendre

Your company: Mana! Fast Slow Food

Tell us about your upbringing and training as a chef:
I studied Culinary Arts and Restaurant Management in France, then International Hotel Management and Restaurant Business. I interned, then held many different positions in restaurants in Lyon, Paris and San Francisco. I have also worked for Mercedez Benz, W Hotel and others.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast usually consists of a shot of wheatgrass and a healthy juice – usually a mixture of kale, bell pepper, celery and other fruit and vegetables. I strongly believe in the healing and energizing powers of food and this starts my day off on the right foot.

What are your passions and hobbies?
I am passionate about inspiring people to change their diets and eat better. I want to share with people how they can make the powerful decision about what they put into their bodies every day. Food is our medicine and fuel – it can heal you or make you sick.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I have a big vision for making healthy food accessible to everyone. Mana! Fast Slow Food was opened with this vision in mind, as a way to help feed the masses in an authentic and respectful way, which could lead to a big reduction in illness rates, obesity and addictions, as well as environmental.

Gregoire Michaud
Gregoire Michaud

Your Company: Bread Elements

Tell us about your upbringing and training as a chef:
I grew up in a farm environment within a very humble family, very close to nature. I grew up learning to respect food and I came to love baking and cooking following the steps of my mother, who cooked for us every day. I trained as a chef in Switzerland and travelled around the world before settling down in my new home: Hong Kong.

What do you eat for a typical breakfast / lunch / dinner?
A typical meal for me is often a simple sandwich made with the bread I have made and simple delicious ingredients. To me, food must be simple and nutritious.

What are your passions and hobbies?
My passion and my hobby is baking and cooking – I love it as my job and I love to cook for my family and friends at home.

Why are you proud to be supporting Feeding Hong Kong as a ‘Chef in the Community’?
The action of Feeding Hong Kong with ‘Chef in the Community’ is very meaningful and as soon as I read the idea, I loved it. It really takes action to help improve the everyday lives of people in a positive way, not only in creating special recipes, but also in going out and meeting people to pass on the message.

Hsu King Yik, Sai
Hsu King Yik, Sai

Your Company: Café Deco Group

Tell us about your upbringing and training as a chef:
I trained as a chef in Hong Kong and have 14 years’ experience in Western style food. I have been fortunate to work and grow up in the Café Deco Group.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: just simple bread and juice. Lunch: Western style mostly pasta or rice. Dinner: mostly Asian, Chinese or Japanese. 

What are your passions and hobbies?
Cooking for sure. My hobbies include getting updates and cooking news from different channels, snooker and water sports. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I feel very happy to be a volunteer of Feeding Hong Kong because I can contribute to the community and help people in need.

Ivan Ho
Ivan Ho

Your company: Centre for Nutritional Studies, CUHK

Tell us about your upbringing and training as a chef: It would be my great honour if I were a chef, haha! I am just one of those typical food lovers who are interested in food, enjoy cooking and sharing tasty dishes with family and friends. What brings my interest in cooking is my curiosity. I like to explore different cuisines, and then I try to learn their cooking methods and recreate them by myself with a little bit of innovation. 

What do you eat for a typical breakfast / lunch / dinner? Breakfast: Whole wheat sandwich with tuna / egg / cheese and veggies and skimmed milk. Lunch: Quite diverse – from Hong Kong style restaurants to Western cuisines. Dinner: Home-made dishes, Italian food, Japanese food, etc.

What are your passions and hobbies? I am passionate about cooking and keen to know more about health, food and nutrition. Some of my hobbies are exploring good food around Hong Kong, cooking and staying active.

Why are you proud to be supporting FHK as a ‘Chef in the Community’? Being involved in ‘Chefs in the Community’ challenges my culinary skills and food knowledge while I can share my passion for cooking and healthy thoughts with people who may be economically disadvantaged. Via this programme, I hope my recipes can inspire them with a key message that healthy cooking can be handy and affordable.

Jacky Law
Jacky Law

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I trained in a Hong Kong hotel and have been a chef for 25 years.

What do you eat for a typical breakfast / lunch / dinner? 
I like Chinese food.

What are your passions and hobbies?
Travelling, fishing and playing football.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
To use my knowledge to contribute to the Hong Kong community.

Jesse Teh
Jesse Teh

Your company: Secret Ingredient

Tell us about your upbringing and training as a chef:
I was born in Sydney Australia and come from a family who love to cook and eat. Having a mixed background of Chinese and Australian exposed me to a vast range of cuisines and styles of cooking from a young age. This is where my passion for food began. I began my chef training in a 5 star hotel in Sydney’s Waterfront. From there I worked in numerous kitchens over the years, learning different styles and cuisines of cooking. Food has endless opportunities and brings people together. This is something that I love about cooking.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: either poached eggs or leftovers from dinner (I love leftovers). Dinner: Big fan of curries with rice or wonton noodle soup.

What are your passions and hobbies?
Gardening. Back in Australia I had a great garden growing all my own fruit and vegetables. Sadly, I don’t have a garden here in Hong Kong. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I am proud to help the community and support Feeding Hong Kong as I firmly believe good food and health should be available to everyone.

Lakshmi Harilela
Lakshmi Harilela

Your company: Love True Food Ltd.

Tell us about your upbringing and training as a chef: I have been cooking since I was 12 years old. My family ran restaurants, so I was always sneaking into the kitchens, eating everything I could get my hands on. I went to Hotel Management School in Switzerland and later studied food and health in New York. 8 years ago, I opened up Love True Food.

What do you eat for a typical breakfast / lunch / dinner? Breakfast: a raw green shake or some homemade granola. Lunch: an Ayurvedic spiced dhal and lentil dish or a large arugula salad. Dinner: a vegetable soup with live sprouted bread, fajitas, quinoa or wild rice paella.

What are your passions and hobbies? I love eating, cooking, practicing yoga, reading spiritual books, painting, singing and dancing. However, my true passion is to share, cook for and feed people throughout the world.

Why are you proud to be supporting FHK as a ‘Chef in the Community’? I feel that FHK nourishes not only the bodies of people, but their hearts and spirits. In Ayurvedic philosophy, when you feed people, you are expressing love and gratitude towards them. The very act of feeding is an offering to humanity and to our Mother Earth. I am extremely proud to be supporting FHK because this is exactly what they do. They don’t waste the earth’s precious resources, they reduce their carbon footprint, and most of all they share and care for those less fortunate. This to me is a perfect action.

Ray Lam
Ray Lam

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I was trained as an apprentice and am working in Hong Kong now.

What do you eat for a typical breakfast / lunch / dinner?
Chinese food especially Dim Sum.

What are your passions and hobbies?
Music and cycling.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Be a chef, happy cooking!

Calvin Lee
Calvin Lee

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I plunged into the industry after school, when I was almost 20 years.

What do you eat for a typical breakfast / lunch / dinner?
Any kind of dish, I eat until I’m satisfied!

What are your passions and hobbies?
Travelling around with my family, fishing and mountain biking.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
It is my honour to contribute to Hong Kong society.

Lee Wai Keung
Lee Wai Keung

Your company: Wooloomooloo Group 

Tell us about your upbringing and training as a chef:
I was mostly inspired by my surroundings as I grew up in a food-related environment where my family loved to cook. My aim was to be a great chef and to expand my knowledge by working in a variety of food and beverage establishments.

What do you eat for a typical breakfast / lunch / dinner?
I usually don’t have much time for breakfast, so some simple comfort food like a warm loaf of bread is good enough to start my day! As a typical Chinese, I feel more complete if there is a small bowl of rice or noodle to go with my meal.

What are your passions and hobbies?
Cooking of course. However, I very much enjoy sport activities such as gym and running to achieve a work-life balance. Blasting good music during days off is also a big thing for me.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I just want to use my limited power to help those in need, as a payback to society. Seeing their happy faces will mean a lot to me.

Leung Chi Hang, Danny
Leung Chi Hang, Danny

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I was trained as an apprentice and am now working in Hong Kong.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: Sandwich
Lunch: Pasta
Dinner: Chinese Food

What are your passions and hobbies?
Music and movies.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Happy cooking.

Shu Wah Leung
Shu Wah Leung

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
My academic results were not so good when I was 17 and I had a limited choice of jobs that I could work in. Among all the available choices, I think apprentice chef is a stable job that has a good fortune so I began my life as a chef. I have now worked for more than 30 years as a chef.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: not too much, such as congee and soy milk.
Lunch: meals that can provide more energy for me to work for the whole day.
Dinner: I like dishes with more variety but I wouldn’t eat too much.

What are your passions and hobbies?
I enjoy different types of cuisine and travelling.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I hope to use my power to contribute to the community.

Lewis Yip
Lewis Yip

Your company: W Hong Kong

Tell us about your upbringing and training as a chef: I started training as a chef when I was 14 years old due to my family’s financial situation, because of the salary and the free meals. But after some time I found that using different ingredients to create dishes was amazing and interesting. To me, every dish is an art piece. Every time I see people waste food I become very upset because I know how much effort is put into every dish. Being a chef, I don’t want to only cook delicious food, but also to inspire others by empowering them about the value of food.

What do you eat for a typical breakfast / lunch / dinner? My meals are quite random. But if you let me choose, I would definitely like to have sate sauce beef noodles as my breakfast and fried rice as my lunch or dinner.

What are your passions and hobbies? I love taking care of my children. Seeing their happy faces gives me power. I also like cars. I enjoy the speed and freedom when I am driving.

Why are you proud to be supporting FHK as a ‘Chef in the Community’? It not only helps others in need, but also lets people on lower income know that, even though they don’t have much money, they can still eat better and live well. I want them to know that they can still live a happy life even if they have limited resources, just like my past. I did it, they also can do it.

Li Wai Hung
Li Wai Hung

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef: 
My family was poor so I started to work at 15. Since my sister’s husband was a famous chef, I started to learn cooking from him.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: coffee and bread; Lunch: noodles, vegetables; Dinner: rice, fish, meat, vegetables.

What are your passions and hobbies?
Bowling.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I hope to do something to contribute to the community.

Anthony Lin
Anthony Lin

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I joined the kitchen and was a wash boy before being promoted to Junior Sous Chef in 1999 until now. I like to cook Chinese, Western and Asian cuisine. I especially like to cook for my family on holiday.

What do you eat for a typical breakfast / lunch / dinner? 
Simple breakfast, not a heavy lunch but I like to focus the variety on dinner.

What are your passions and hobbies? 
Watching movies and travelling with family.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
We need to help people who are underprivileged in our society.

Lori Granito
Lori Granito

Your company: Magnolia & Go Gourmet 

Tell us about your upbringing and training as a chef:
I am not a formally trained chef. I learned to cook from my mother and my husband who is a 3 star Michelin trained chef.

What do you eat for a typical breakfast / lunch / dinner?
My breakfasts are pretty boring: either egg white omelette with veggies and lean ham or fruit smoothie (I freeze fruit that’s going off and blend it with skimmed milk), or yoghurt and berries with a bit of cereal sprinkled onop for crunch.

What are your passions and hobbies?
I love to read, hike and travel.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
When I was younger, for a short period while my parents had difficulties, we had help from a food bank, as did some of our family members in the aftermath of Hurricane Katrina. I believe in karma!

Paul Chan
Paul Chan

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I trained 30 years ago and have since worked in China and Hong Kong.

What do you eat for a typical breakfast / lunch / dinner?
Good food.

What are your passions and hobbies?
Good food, travelling with family and best friends.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
We can each other support work towards a better tomorrow.

Peggy Chan
Peggy Chan

Your company: Grassroots Pantry 

Tell us about your upbringing and training as a chef: I was born in HK but lived in Canada from age 5-9. I entered the world of F&B at 16 and never turned back. Throughout the past decade, I’ve worked in Montreal, HK and Tokyo. I created Grassroots Pantry because I am passionate about sharing clean, plant-based food with the community; supporting local, sustainable agriculture; and helping to educate the public about the issues that face our food systems today.

What do you eat for a typical breakfast / lunch / dinner? Breakfast: usually a strong, homemade soy latte and chia bircher muesli with fresh berries. Lunch: healthy, plant-based favorites like veggie brown fried rice or some kind of vegetable curry. Dinner: I relish the chance to cook at home or treat myself to a special meal out, but I’m generally working! 

What are your passions and hobbies? Anything that relates to art, food, nature, or music. Yoga has been a huge part of my life, and has helped me to grow spiritually and maintain my health.

Why are you proud to be supporting FHK? Raising awareness of food issues in our society is a tough job, as most people have very little time to spend thinking about our food systems and the inequalities within our food distribution channels. FHK’s goals are very much in line with our company values, and I’m truly honoured to be a FHK ‘Chef in the Community’.

Roger Luk
Roger Luk

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I have worked in the culinary industry for over 25 years.

What do you eat for a typical breakfast / lunch / dinner?
Good food.

What are your passions and hobbies?
Good food and travelling with my family.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
We can each other support work towards a better tomorrow.

Rudolf Muller
Rudolf Muller

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I trained in Switzerland 40 years ago and have since worked in Canada, USA, China, Malaysia, Indonesia, Singapore and Hong Kong.

What do you eat for a typical breakfast / lunch / dinner? 
I love pasta and Italian food.

What are your passions and hobbies?
Good food and wine, travelling the world, diving, hiking and reading.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Everyone should give a certain amount of time for community work towards a better tomorrow.

Spencer Lai
Spencer Lai

Your Company: Café Deco Group

Tell us about your upbringing and training as a chef:
After my graduation from college, I trained as a chef for 10 years and gradually developed a strong interest in food of different cultures. I have been crafting out recipes and cooking actively in the kitchen for 20 years.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: NO!; Lunch: Asian food; Dinner: traditional Chinese dishes from my Mom are my favourites!

What are your passions and hobbies?
Cooking, swimming and spending time with my family.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
As a chef, I am always looking for opportunities to serve the community and to contribute myself to the industry. Now this is a good chance for me to do so!

Sunny Kwong
Sunny Kwong

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef: 
I trained as a cook in Hong Kong and have been a chef for 34 years.  I have worked in Hong Kong, China, Australia and Indonesia as well as summer jobs in Canada, USA and many European countries. I also had my own restaurant for 5 years in Hong Kong.

What do you eat for a typical breakfast / lunch / dinner?
Healthy food, such as brown rice, vegetables and fruits.

What are your passions and hobbies?
Cooking, reading, swimming, golf and travelling.

Why are you proud to be supporting FHK as a ‘Chef in the Community’
As a Hong Kong citizen, I feel I should take some time to contribute to the community.

Tony Leung
Tony Leung

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
At first being a chef was just about earning money for my family. Later I became a professional chef and it progressed into my lifetime career. During this process, it changed from hard work to an interest.

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: coffee, oatmeal and cake; Lunch: noodles; Dinner: steamed fish, a few pieces of meat and vegetables. 

What are your passions and hobbies?
Hiking, running, swimming, kung fu, travelling, taking photos and enjoying different countries’ cuisines.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Because I get to use what I have learnt to contribute to the community. I believe that it is a lot of fun.

Ken Tse
Ken Tse

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I trained in Hong Kong 20 years ago and have worked in China and Hong Kong.

What do you eat for a typical breakfast / lunch / dinner?
Salad is my favorite because it is healthy.

What are your passions and hobbies?
Good food, fishing and swimming.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Because chefs in Hong Kong have good techniques, I am proud to promote Hong Kong chefs and their excellent skills.

Stephen Yeung
Stephen Yeung

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I have worked in the culinary industry around 25 years, mainly in the hotel field.

What do you eat for a typical breakfast / lunch / dinner?
Any kind of food, the critical thing is: don’t waste food.

What are your passions and hobbies?
Movies, the internet and family gatherings.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
To share my cooking experience, because anybody can be a chef.

Philip Yung
Philip Yung

Your Company: Hong Kong Disneyland Resort

Tell us about your upbringing and training as a chef:
I have worked in culinary for around 25 years, mainly in the hotel field.

What do you eat for a typical breakfast / lunch / dinner?
Any kind of food especially Asian food.

What are your passions and hobbies?
Reading worldwide books from around the world to learn about the unknowns in life and swimming with family members.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Sharing what I know and my cooking skills with the other chefs and to make new friends.

Zero Yu
Zero Yu

Your company: Café Deco Group

Tell us about your upbringing and training as a chef:
I was lucky enough to be brought into the culinary world by my uncle. For the past 14 years, I found that the key ingredient in cooking is “cooking with your heart”. 

What do you eat for a typical breakfast / lunch / dinner?
Breakfast: chocolate cereal and coffee; Lunch: noodles; Dinner: Japanese, Vietnamese and Thai .

What are your passions and hobbies?
Collecting Lego and Transformers and watching movies.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I believe it’s never too late to put efforts into fighting against hunger in our community. Whether I am a chef or a citizen, I want to be responsible to our neighbours in need!

Wendy Wu
Wendy Wu

Your company: Happy Dietitian

Tell us about your upbringing and training: I’ve been in the F&B industry for as long as I can remember. My father is a Chef, my mother was a waitress and my brother is in the restaurant business. I worked in restaurants for 10 years before becoming a Registered Dietitian. My specialty is in geriatric care but I have a love for community nutrition. 

What do you eat for a typical breakfast / lunch / dinner? I’m a dedicated follower of a plant-based lifestyle. So I eat mostly fruits, vegetables, legumes, whole grains, nuts, seeds, and seaweed. This way of living is not only good for our own body, it’s also good for the environment. Perhaps one day I can call myself a vegan, for now, I’ll settle with Flexitarian.

What are your passions and hobbies? I’m passionate about food and making the world a better place. I volunteer with around five NGO’s in Hong Kong, helping out with whatever I can. I believe in giving back to the world what I have been so privileged to receive…education, chances and choices. 

Why are you proud to be supporting FHK? I’m no Chef but I’m proud to be a dietitian supporting such a meaningful charity and I really enjoy working with FHK’s wonderful team. Feeding the hungry, reducing food waste, promoting volunteerism, building rooftop gardens and educating the community, who wouldn’t support FHK?

Alex M Fargas
Alex M Fargas

Your company: FoFo by el Willy

Tell us about your upbringing and training: I trained in a professional school in Barcelona, the Hofmann School for 2.5 years

What do you eat for a typical breakfast / lunch / dinner? For breakfast, I often eat a sandwich with chapata bread, grated tomato and cold cuts. I enjoy seafood paella for my lunch and then an omelet of potatoes & onions with a green salad for my dinner.

What are your passions and hobbies? I enjoy playing sports: basketball, tennis and football. I also like going to the ocean/beach and Love spending time with my two young daughters.

Why are you proud to be supporting FHK? Because I think you can create great food with very common and simple ingredients.   Everyone should be able to eat good food and be able to cook something.

Angelo Wong
Angelo Wong

Your Company: Harbour Green Club

Tell us about your upbringing and training as a chef:
I trained as a chef in Hong Kong at the Chinese Cuisine Training Institute. Now I am studying Master Chef Course in Chinese Cuisine. I have worked in the culinary industry for 16 years.

What do you eat for a typical breakfast / lunch / dinner? 
For breakfast, I have just simple bread and coffee. At lunchtime I enjoy Chinese dim sum. In the evening, for dinner I tend to eat mostly Asian and Chinese food.

What are your passions and hobbies?
I also enjoy travelling the world, reading and driving.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
As a chef, I have always tried to support our industry. I feel very lucky to be a chef and if I can contribute to a worthy cause, then I’m extremely happy to do so.

Wun Pak Shun
Wun Pak Shun

Your Company: Cathay Pacific Catering Services

Tell us about your upbringing and training as a chef:
I have always had an interest in cooking and so I started my career in this field. Throughout my career, I have worked in local restaurants, hotels and club houses. I began being trained as kitchen helper, progressed to be chef’s assistant and finally became a chef.

What do you eat for a typical breakfast / lunch / dinner? 
For breakfast, I mostly have something healthy and light, like oatmeal. For lunch, I often have a combination of vegetables and meat, prepared by company’s canteen. I always have my dinner at home and enjoy simple dishes, such as steamed fish, stir-fried vegetables and rice.

What are your passions and hobbies?
I enjoy swimming and fishing.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I can make good use of my knowledge to help the others, because there are still many people who need our help in society.

Cheung Ka Kin
Cheung Ka Kin

Your Company: New Star Seafood

Tell us about your upbringing and training as a chef:
I have always liked eating a lot, since I was young. Also, I used to see my family members cook very often and therefore began to get interested in cooking. When I was 22, I joined the profession and learnt about cooking from my uncle.

What do you eat for a typical breakfast / lunch / dinner? 
Shanghai-style steamed dumpling and stewed chicken with preserved plum is one of my favourite dishes.

What are your passions and hobbies?
I enjoy cooking.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
It is because I can make use of my expertise to help those in need.

Chiu Chun Kau
Chiu Chun Kau

Your company: Professional Chef Union

Please tell us about your upbringing and training as a chef: When I was 7, my father passed away. My mother had to work outside in order to support myself and my four siblings. I was the youngest child of my family and the only one who studied in PM class. So, I started learning how to cook. I lost my interest in study after I went to secondary school. But still, one has to earn a living for himself. In order to support myself and to learn a special skill, I went to be an apprentice of dim sum making. Two or three years later, I became a chef.

What do you eat for a typical breakfast / lunch / dinner? While I was growing up, I ate whatever was available because my family was poor.

What are your interests and hobbies? I love everything related to food, e.g. food tasting and cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I have suffered previously and I know what hardship is. Therefore, I hope to contribute and help those in need.

Choi Wai Chor
Choi Wai Chor

Your Company: Yung Kee

Tell us about your upbringing and training as a chef:
I come from a family which has produced a lot of chefs in the past. With the influence of my father and other senior family members during my childhood, I became interested in cooking. Because of some coincidences, I learnt to cook from my uncle, who is a chef himself. I started by becoming a laborer in the kitchen and learnt things during my work. Later on, I went to Japan and Canada and became the head chef of Chinese restaurant groups.

What do you eat for a typical breakfast / lunch / dinner? 
I usually choose Western-style dishes for breakfast. For lunch and dinner, I prefer healthy and light dishes, such as vegetables and steamed fish etc.

What are your passions and hobbies?
I love growing vegetables and fruits.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Mainly the company I work for suggested I join, but it is also my desire to help others in need.

Chung Siu Hong
Chung Siu Hong

Your Company: Professional Chef Union

Tell us about your upbringing and training as a chef:
I decided to become a chef because I enjoy eating and cooking a lot.

What do you eat for a typical breakfast / lunch / dinner?
I love beef dishes.

What are your passions and hobbies?
I love cooking.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
Because I can help others and this brings me happiness.

Danny Chaney
Danny Chaney

Your company: Maximal Concepts

Please tell us about your upbringing and training as a chef: Born in Southern California, I started to develop my passion for cooking at the age of sixteen. I enrolled in the culinary arts program at Johnson & Whales University. Having worked at some of the world’s top restaurants and five-star hotels, I first came to Hong Kong to work at the American Club in Central. I met Malcolm Wood, founder and culinary director of Maximal Concepts and we created our first restaurant – Blue Butcher. Under my execution, the restaurant has won numerous awards.

What do you eat for a typical breakfast / lunch / dinner? I love dim sum for breakfast – there is just always room for more! For lunch, a simple burger with American cheese is my favourite. For dinner I enjoy a prime sirloin with extra mashed potatoes and asparagus.

What are your interests and hobbies? During my time off, I love watersports and playing with my daughter.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? Giving back to the community is a huge part of the F&B community. Maximal concepts and myself love to support charities and Feeding HK is an amazing concept.

 

Dragon Lau
Dragon Lau

Your Company: Professional Chef Union

Tell us about your upbringing and training as a chef:
I discovered that I had flair for cooking during my childhood. So, after my graduation, I become a chef naturally.

What do you eat for a typical breakfast / lunch / dinner?
Sugar-free oatmeal, tomatoes, grapes and all other antioxidant foods.

What are your passions and hobbies?
I love playing football and cooking.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I hope to use my professional skills to help people in need, as I always believe “It is more blessed to give than receive”.

Fung Kin Wai
Fung Kin Wai

Your company: New Star Seafood

Please tell us about your upbringing and training as a chef: I left school before completing my secondary education. As a result, I had a bad relationship with my family and so I moved out. I didn’t have a stable job at that time. In 2001, I entered the profession under my classmate’s introduction. At the same time, I moved back to live with my family and our relationship improved. Later, in 2011, I became a head chef.

What do you eat for a typical breakfast / lunch / dinner? I enjoy eating different kinds of food, in fact, there is nothing I don’t like to eat.

What are your interests and hobbies? I love cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? Because this job gives me warmth and love, I would like to use my skills and expertise to help those in need.

Hudson Chang
Hudson Chang

Your Company: Indonesian Restaurant 1968

Please tell us about your upbringing and training as a chef: I was brought up in my parents’ restaurant and always helped out the head chef, who was my auntie. She taught me a lot of Indonesian cooking skills.

What do you eat for a typical breakfast/lunch/dinner? I tend to eat the Indonesian food from my shop.

What are your interests and hobbies? In my free time, I enjoy working out and snowboarding.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I always support charities. I think as a resident in HK, we have more than we need and I am more than happy to help people who need food.

 

Ip Sai Cheong
Ip Sai Cheong

Your Company: New Star Seafood Restaurant

Tell us about your upbringing and training as a chef:
I started learning from a master chef from a young age. I slowly worked my way up and I am now a master chef too!

What do you eat for a typical breakfast / lunch / dinner?
I mostly eat vegetables and meat.

What are your passions and hobbies?
I like trying out new and innovative foods.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?
I do have some free time and I am always happy to share my experiences with others.

Ivy Chan
Ivy Chan

Your company: Yau Master Limited

Please tell us about your upbringing and training as a chef: I wanted to turn my interest into my living. From my work, I hope to learn more about various ingredients and how to make different delicious cuisines. I am driven by the desire to see my clients eat happily and healthily.

What do you eat for a typical breakfast / lunch / dinner? Non-fatty food and food with original flavor.

What are your interests and hobbies? I love cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I hope that I can use my expertise to help more people in need.

Jaakko Sorsa
Jaakko Sorsa

Your company: Finds

Please tell us about your upbringing and training as a chef: The most pleasant food memories I have go back to my grandparents’ island located in one of Finland’s many lakes, where local ingredients are so natural and pure. Growing up by carefully watching Grandma Ida’s magic in turning freshwater fish, wild mushrooms, wild berries and game into the most delicious traditional dishes, it was logical for me to decide to begin my journey in the culinary field.

What do you eat for a typical breakfast / lunch / dinner? I have oatmeal in the morning, because that gives me steady energy throughout the day. I have a late lunch around 4pm, typically pasta or perhaps meatballs and mashed potatoes. I don’t have dinner, but I do eat supper when I get home, close to midnight. This tends to be something quite simple, like an open-face sandwich. When I have a day off, I eat A LOT and multiple meals!

What are your interests and hobbies? I love long walks and hikes around HK with my wife Kelly. I also enjoy swimming a lot and relaxing in a sauna (like a typical Finn).    

Why are you proud to be supporting FHK as a Chef in the Community? I have lived in HK for 10 years and I really call it a home. It’s amazing to be part of this project and give something back to this wonderful city.

 

Lau Tat Fung
Lau Tat Fung

Your company: Rainbow Chinese Cuisine

Please tell us about your upbringing and training as a chef: I didn’t enjoy studying during my childhood. Therefore, I hoped to learn a specific skill and I chose to be a chef because it could at least allow me to earn a living.

What do you eat for a typical breakfast / lunch / dinner? I don’t have any particular preferences about my breakfast, lunch or dinner. I am happy as long as I am able to eat enough food.

What are your interests and hobbies? My hobbies are watching movies, playing video games and reading novels.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I joined the community chef program because I want to use my abilities to make others feel happy and joyful.

 

Hyo Seop (Leo) Kim
Hyo Seop (Leo) Kim

Your company: N/A

Please tell us about your upbringing and training as a chef: Bachelor of Science in Culinary Science and Arts. Kyunghee University Seoul, Korea 2006.

Cook and Kitchen management internship – TODAI restaurant in Chicago, Illinois, USA 2004-2005 English cooking teacher for kids, Seoul, Korea. 2007.

What do you eat for a typical breakfast / lunch / dinner? On weekdays, I tend to eat yogurt with fresh fruits and nuts, fresh fruit juice, coffee. Then at the weekend, I’ll often have omelet and toast, etc.

What are your interests and hobbies? I enjoy playing tennis.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I’m very happy and proud of myself that I can share my humble knowledge of food and cooking skills.

Maximilian von Poelnitz
Maximilian von Poelnitz

Your company: Secret Ingredient

Please tell us about your upbringing and training as a chef: When I was young, my family ate together 6 days a week at home. The dining table was the liveliest part of our household. I have no professional training but in building my business over the past 3 years, I have worked with celebrity chefs and have professional trained chefs on payroll.

What do you eat for a typical breakfast / lunch / dinner? For breakfast, I tend to have a smoothie or granola. At lunch, I’m always on the go, so will eat Vietnamese, Korean, or Mexican. For dinner, I will have something from our Secret Ingredient Menu!

What are your interests and hobbies? I enjoy entertaining at home with friends, playing golf. I also enjoy start-up development.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? We have been working with Feeding HK for the past 2 years. I genuinely believe that all of society should have access to healthy choices that can be prepared at home. Feeding HK gives people from all walks of life the opportunity to have a delicious, nutritious meal at one of its charity house partners.

Do you have a website that we can follow you on? www.secretingredient.com.hk

Michael Lam
Michael Lam

Your company: Professional Chef Union

Please tell us about your upbringing and training as a chef: Because of my family’s downfall, I was forced to enter the profession when I was 13. Yet, later, I discovered that being a chef was like being a magician: I could turn common food into different cuisines. I found this amazing and was therefore determined to become a chef. Being a chef allows me to cook delicious dishes for myself and my family. I can also be free from any worry about our living. Therefore, I think being a chef is a fantastic profession.

What do you eat for a typical breakfast / lunch / dinner? I enjoy eating any kinds of food.

What are your interests and hobbies? I love cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I hope to use my professional skills to help people in need, as I always believe “It is more blessed to give than receive”.

 

Neil Tomes
Neil Tomes

Your company: Beef & Liberty

Please tell us about your upbringing and training as a chef: My mum was not a good cook – lots of love went into her meals, but there were few gastronomic revelations, so I started to ‘Neilify’ mum’s dishes! For every Christmas and Easter, being left at home with my mum, three sisters, auntie Eve, Ninny, Auntie Agg, Nanny and Norah set me up to have a metaphorical umbilical cord to the kitchen that I’ve not been able to!

What do you eat for a typical breakfast / lunch / dinner? I try to get some berries in there and I love chilli tinned mackerel. I had prawn cocktail on toast last night – I do tend to go more for meat and fish. I love bread, but unfortunately it does not love me, butter too. Although I don’t particularly have a sweet tooth, crunchy toast, butter and jam might just be my chosen last meal (the dessert portion that is!).

What are your interests and hobbies? I enjoy being abreast of what might seem completely random and useless facts to most people. I enjoy kicking a ball about and am a water baby, seriously I swim like one! I enjoy doing a bit of DIY, in fact I am convinced a good portion of the world’s problems can be solved with shelving and proper storage solutions. I have a really interesting storage solution for bankers and politicians!

Why are you proud to be supporting FHK? I suppose anything that is part of you, that can bring other people happiness can’t be scoffed at, aye!

Ng Chi Ming
Ng Chi Ming

Your company: Langham Place, Mongkok

Please tell us about your upbringing and training as a chef: I joined Maxims group when I was 20, then moved to The Place restaurant in Langham Hotel, Mongkok, in 2010, where I am now a head Chinese chef.

What do you eat for a typical breakfast / lunch / dinner? For breakfast I enjoy congee or noodles. Then at lunchtime, I like steamed fish or chicken.

What are your interests and hobbies? When I get time off, I like watching TV and movies, reading or playing football.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? Chefs in the Community is a very meaningful programme.

Ng Chi Ping
Ng Chi Ping

Your company: Eclipse Hospitality Group

Please tell us about your upbringing and training as a chef: I have over seventeen years of Tex-Mex cooking experience and have traveled extensively in Mexico, Texas and Los Angeles. I am currently responsible for the day-to-day operations and menu evolution of Eclipse Hospitality Group – Latino restaurants and bars. Be warned, I keep a watchful eye and palette on my portfolio of restaurants & bars, Caramba Soho, Caramba Discovery Bay & Coyote Bar & Grill located in the heart of Wan Chai.

What do you eat for a typical breakfast / lunch / dinner? I love all kinds of food and I really enjoy eating a family meal that we have prepared together.

What are your interests and hobbies? I enjoy fishing during my days off work.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? Because I want to help the community that I live and work in.

Sarah Plant
Sarah Plant

Your company: Feeding Hong Kong

Please tell us about your upbringing and training as a chef: 
I am a very enthusiastic home baker and cook. My Nana and Great-grandma were both bakers and my Grandma, who is 84 still bakes everyday. I grew up learning from them and helping them in their kitchens.

What do you eat for a typical breakfast / lunch / dinner? 
For breakfast, I love a bacon sandwich (as a treat!) but mostly I have toast (using my homemade bread) with peanut butter. Lunch is usually a sandwich. For dinner my husband and I love eating out and love most foods, from Chinese to traditional British to Spanish tapas and Vietnamese, as well as burgers and pizza!

What are your interests and hobbies?
Baking – I bake most days. Travelling – our last trip was to Cambodia, which was amazing. Swimming – I try and do 5km a week to offset all the eating! As well as following football (Nottingham Forest FC) and tennis (I love Andy Murray). I also enjoy Skyping my wonderfully entertaining niece and nephews back in the UK.

Why are you proud to be supporting FHK?
FHK is a truly amazing charity, run by committed, inspirational individuals, delivering a much-needed service to people across HK. I am delighted and honoured to be involved; I love my role as editor of the cookbook.

Sophia Cheng
Sophia Cheng

Your company: PizzaExpress (HK)

What do you eat for a typical breakfast / lunch / dinner? For breakfast I like buttered toast and a cup of coffee. Then for lunch I tend to eat pizza or pasta.

What are your interests and hobbies? I enjoy reading books and home baking.

Kyle Giesbrecht
Kyle Giesbrecht

Your company: Kyle Giebrecht

Please tell us about your upbringing and training as a chef: Cookings always been an integral part of my daily life. Growing up on a farm in Canada, we grew and cooked our own food. Food played a big part in bringing the family together. I was fortunate enough to grow up with many family recipes. My passion for food grew as I travelled and lived in different countries. I taught myself to bake from reading recipe books, watching TV shows and experimenting at home. I am not a professionally trained baker or chef, I believe that everyone can be a good cook or baker if you have the patience for it.

What do you eat for a typical breakfast/lunch/dinner? Breakfast is most important, porridge or muesli with fresh fruits. Because of my job running The Mixing Bowl, I don’t have much time for lunch and dinner but I still try to eat healthily. For lunch, I would have eggs, toast and salad and for dinner, I’ll have some protein such as chicken breast fillet, steak or salmon, served with vegetables.

What are your interests and hobbies? I love sports, I swim whenever I can and I also play tennis with my partner when time allows. 

Why are you proud to be supporting FHK? I love the concept. At The Mixing Bowl, we believe everyone can create delicious and healthy dishes. This really allows us to spread the love for baking and get more people to bake!

Tim Ho
Tim Ho

Your company: The Langham Hong Kong

Please tell us about your upbringing and training as a chef: I’ve always wanted to be a chef, and working in Five Star Hotels gives me the enjoyment and passion I enjoy daily.

What do you eat for a typical breakfast / lunch / dinner? I always eat foods that make me happy.

What are your interests and hobbies? Cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? To remember and give back to the community of Hong Kong.

 

Tracy Griffith
Tracy Griffith

Your company NewGem Foods

Please tell us about your upbringing and training as a chef: After graduating from the California Sushi Academy, I became the Featured Sushi Chef at Tsunami’s restaurant in Beverly Hills. I then opened Rika’s on Sunset sushi restaurant. I have written numerous cookbooks: Sushi American Style, that goes beyond raw fish sushi by including fruits, bacon, fried chicken and non-nori sushi wraps; Stealth Health: Lunches Kids Love; and I’m currently working on a new cookbook. Since 2010, I have been the Corporate Executive Chef for innovative food company “NewGem Foods” that creates patented vegetable and fruit sheets used for sushi and sandwich wraps.

What do you eat for a typical breakfast / lunch / dinner? I eat anything with rice and hot sauce! What are your interests and hobbies? I love photography, painting, singing, traveling and EATING.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I love food and how it makes people healthy and happy and brings all hearts together. It’s the best job in the world to teach about cooking and food especially to kids.

 

Yau Siu Cheung
Yau Siu Cheung

Your company: Yau Master Ltd

Please tell us about your upbringing and training as a chef: I have always been interested in cooking.

What are your interests and hobbies? Cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I hope that I can use my expertise to help more people in need.

 

Ng Kin Wah
Ng Kin Wah

Your company: Professional Chef Union

Please tell us about your upbringing and training as a chef: I have wished to live independently ever since I was a child. When I knew I could live in a hostel if I became a chef, and also in order to earn a living, I was determined to join the profession and become a chef.

What do you eat for a typical breakfast / lunch / dinner? I enjoy eating any kinds of food.

What are your interests and hobbies? I love cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community? I hope to use my professional skill to help people in need, as I always believe “It is more blessed to give than receive”.

Ng Chung Ming, Alex
Ng Chung Ming, Alex

Your Company: Cordis, Hong Kong at Langham Place

Tell us about your upbringing and training as a chef: 

When I finished school, I started a part-time job at a fast food restaurant and discovered that cooking was my biggest interest. So when I was 21, I joined Langham Place Mong Kok, as a chef.

What do you eat for a typical breakfast / lunch / dinner? 

I generally eat a lot of salmon, beef steaks and other high-protein foods.

What are your passions and hobbies? 

I like to work out and play handball in my spare time.

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

Cooking is my passion. Through the Chefs in the Community programme, I can make a real impact on helping people and improving their lives, and exchange cooking experiences with a huge variety of people.

Celia Hu
Celia Hu

Your Company: Girl Meets Cooking 

Tell us about your upbringing and training as a food lover: 

I was born in Beijing, grew up in Vancouver, and moved to Hong Kong nine years ago. Food is an integral part of my life – I’m a passionate home cook who focuses on developing simple recipes. The easiest – and most delicious – way to experience cultures is through cuisine.  

What do you eat for a typical breakfast / lunch / dinner? 

My eclectic plate means I’ll have anything from a Chinese congee breakfast to a Japanese sushi lunch to a French dinner – I always crave different foods from various cultures. But I always start the day with a savoury breakfast.  

What are your interests and hobbies? 

Well… food! Cooking, eating, and travelling the globe in my quest for good food. Exercise is also a big part of my life – it takes away the guilt factor from my food escapades. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

Too often, we focus on the gourmet element in food, and forget about food wastage and costs. I want to help those in need create delicious, nutritious dishes at reasonable prices, because great food shouldn’t be a luxury. 

Chung Kwok Wai
Chung Kwok Wai

Your organisation: Island Shangri-La, Hong Kong

Please tell us about your upbringing and training as a chef             

After graduating from VTC, I worked in kitchens of various five-star hotels for almost 10 years before I joined Island Shangri-La, Hong Kong as 2nd commis at Restaurant Petrus for almost 14 years now.

What do you eat for a typical breakfast / lunch / dinner?                

Very simple food, such as fruits and plain congee

What are your interests and hobbies?    

My interest lies in cooking, so during my off time, I would do research on the latest culinary trends, particularly the Michelin-starred restaurants as well as newly open restaurants that have a new approach to food. That’s also a way for me to get inspirations when I’m creating my menu and what to present to my diners at the restaurant.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community?    

Because I am able to support a charitable organisation that helps out the less fortunate, because frankly speaking, we can all do with a helping hand sometimes.

Denice Wai
Denice Wai

Your Company: 6 Senses Cooking Studio 

Tell us about your upbringing and training as a chef:  

Originally from Vancouver, my love of food and cooking was cultivated as a little girl helping my dad in the kitchen. It has led me to travel extensively to Europe, South East Asia, and North America, whose culinary delights I integrate into my cooking. I founded the Six Senses Cooking Studio in 2004.

What do you eat for a typical breakfast / lunch / dinner? 

For breakfast, I have a cup of coffee with a bit of cream, no sugar, plus a cup of granola with plain yogurt. I have fruits and a cup of soy latte for lunch, and fish and vegetables for dinner.  

What are your passions and hobbies? 

My passion and hobbies are cooking to share my knowledge and experience with others. I also like traveling and practicing yoga. 

Why are you so proud to be supporting FHK as a ‘Chef in the Community’? 

I’m proud to be a ”Chef in the Community” as I can make use of what I’ve learned to share with others – ”cook with love and share with love” is something I often keep in mind.  

Diego Fernando Sanchez
Diego Fernando Sanchez

Your Company: BRAZA Churrascaria 

Tell us about your upbringing and training as a chef: 

I was born in Colombia, and spent much of my childhood between there and Argentina. My mother’s work in hospitality inspired me to become a chef. I have worked in 5 countries, and I’ve opened my own restaurant, BRAZA, here in Hong Kong. There are four basic elements that I keep in mind when cooking – love, knowledge, passion, creativity – it is not possible to create good food with any one of these elements missing. As to why I adore my job, it’s because I consider cooking to be like welcoming someone into your home and your kitchen – and that is “real” love.

Gloria Chung
Gloria Chung

Your Company: Jones Artisanal Food

Tell us about your upbringing and training as a food lover: 

I was never trained as a chef like my dad, but cooking is in my genes. Going to the market and cooking with fresh local ingredients is natural for me. In 2014, I started Jones Artisanal Food, a shop that sells artisanal food products. I am also a food and travel writer.

What do you eat for a typical breakfast / lunch / dinner? 

For breakfast, I’ll have sourdough toast with avocado, olive oil, sea salt and fresh pepper, or a bowl of Greek yoghurt with honey and fresh fruits. Eat like a king in the morning! Lunch is a bowl of wonton noodles and vegetables, and for dinner it’s some vegetables and rice with steamed fish.

What are your passions and hobbies? 

Exploring the world to find the best food in different cultures.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

As a food and travel writer, I always feel like we have consumed too much but given so little. Feeding Hong Kong provides me this great opportunity to give back to the community. I am also proud to prove that you don’t have to be a chef to cook healthy, delicious and affordable food.

Hui Tin Fung
Hui Tin Fung

Your Company: Professional Chef Union

Tell us about your upbringing and training as a chef: 

My roles have included working as a sous chef at the InterContinental Hong Kong, then the Xiao Nan Guo Restaurant group in Shanghai. I moved back to Hong Kong to become the chef at the Mask of Si Chuen & Beijing restaurant, a Michelin-recommended restaurant.

What do you eat for a typical breakfast / lunch / dinner? 

For breakfast it’s cereal and yoghurt, then lunch is meat, vegetables and rice. For dinner, I’ll have meat, vegetables, fruit and soup.

What are your interests and hobbies? 

Hiking, playing badminton and participating in volunteer works.

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

Because it provides me a chance to help people in need.

Jeffery Koo
Jeffery Koo

Your Company: ChocoKoo Cooking Studio  

Tell us about your upbringing and training as a chef: 

I worked as a pastry chef in the Mandarin Oriental starting when I was 18, before refining and developing my pastry skills in France under Pierre Gagnaire. I’ve since come back to Hong Kong to work at VERO chocolate and help establish the ChocoKoo Cooking Studio and Patisserie Jeffrey Koo. 

What do you eat for a typical breakfast / lunch / dinner? 

For breakfast, I have a cup of fruit juice and noodles. I like having rice, sandwiches or noodles for lunch, and for dinner, I have fruit, rice or noodles again. My personal eating philosophy is less beef and less meat. 

What are your passions and hobbies? 

I love chocolate carving art and sugar art. In my spare time, I enjoy going to the gym. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

I hope I can help people by making them happy when having desserts. 

Joel Kam
Joel Kam

Your company: Locofama 

Tell us about your upbringing and training as a chef: 

My passion has always been in cooking and after spending six years in the finance industry as an equities analyst, I knew I needed to get out!! So I booked a one-way ticket to Paris to follow my love of cooking and have never looked back since. I have now worked in restaurants in Sydney, Paris, Denmark and most recently Hong Kong where I help consult with the Locofama group.  

What do you eat for a typical breakfast / lunch / dinner? 

I love stir fries. They are quick, healthy, easy to do and perfect for feeding someone like me who is short on time.  

What are your passions and hobbies? 

I like to play soccer and tennis. I also enjoy travelling and obviously love to cook!!  

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

I believe good food should never be determined by someone’s social economic status. If one is willing to cook, one can make a great meal no matter what the budget. 

José Álvarez
José Álvarez

Your Company: Mesa 15 

Tell us about your upbringing and training as a chef: 

I never received formal training as a chef – I am self-taught, having learned everything with my father in our 50-year-old family restaurant. My father hired some of the best chefs in Spain in order to learn from them, and I myself am constantly learning by visiting the best restaurants around Spain and other parts of Europe. 

What do you eat for a typical breakfast / lunch / dinner? 

I have a cup of coffee, usually a macchiato, and Spanish omelette toast for breakfast. For lunch, I have the Paella similar to that served in Mesa 15, and for dinner, I have vegetables, meat and milk with cereal.  

What are your passions and hobbies? 

In my spare time, I enjoy reading cookbooks. I’m also a pretty active person, doing sports like running or biking. 

Jove Cheung
Jove Cheung

Your Company: Feeding Hong Kong Limited 

Tell us about your upbringing and training as a chef: 

Cooking has always been my passion and although I have not undergone professional training, I enjoy the process of self-learning, adapting, creating and especially seeing my friends and family appreciating the taste of my cooking. 

What do you eat for a typical breakfast / lunch / dinner? 

For breakfast, I mostly eat eggs, sandwiches and/or fruits. Lunch is what I consider the main meal of the day and I will generally have meat with rice or noodles. I usually eat light for dinner – vegetables with a little meat are usually my main choice. 

What are your passions and hobbies? 

My hobbies include doing sports, going to gatherings with close friends, and relaxing at home. It’s at home where I can start building an interest in making and trying out various desserts. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

It is a joy to be able to share my cooking and delightful desserts with the friends of FHK for such a worthy cause. Life is short and everyone deserves to share happy moments with families and friends – and what better way is there to do this than over wonderful food!

Jowett Yu
Jowett Yu

Your Company: Ho Lee Fook     

Please tell us about your upbringing and training as a chef: 

I lived in Taiwan until I was 10 and I would spend long summers with my grandma in her countryside kitchen in Yilan province. My family then emigrated to Canada, and to pursue my passion for cooking, I eventually went to culinary school – the Art Institute of Vancouver.  

What do you eat for a typical breakfast / lunch / dinner? 

It’s coffee for breakfast and lunch, and for dinner I’ll eat steamed rice, vegetables, and some variety of protein. 

What are your passions and hobbies? 

I like to ride my bicycle in the New Territories when I’m not working.  

Why are you proud to be supporting FHK as a ‘Chef in the Community’?  

My life is all about feeding people, but the biggest irony is that not everyone can afford to eat at restaurants. Some people are incredibly lucky to have anything to eat without realizing a lot of people in this world starve every day – that’s something I hope I can help to change. 

Kevin James
Kevin James

Your Company: Secret Ingredient 

Tell us about your upbringing and training as a chef: 

I’ve been a chef for 10 years now, and I have always loved experimental cooking. I personally feel that the process of learning and creativity never stops – nothing is out of the question, and I love to see an innovation in classic dishes. 

What do you eat for a typical breakfast / lunch / dinner? 

I eat practically anything hearty.  

What are your passions and hobbies? 

Cooking! 

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

I learned about Feeding Hong Kong through the Edible Garden programme, and saw how much hard work and teamwork it took to put together. Would love to contribute to Feeding Hong Kong’s other programmes, especially for such a meaningful cause.

Lily Lau
Lily Lau

Your Company: Maximal Concepts 

Tell us about your upbringing and training as a chef: 

I started learning pastry-making for two years in a cooking school based in London, before apprenticing at Four Seasons Hotel in Canary Wharf. I worked in Barcelona for Mandarin Oriental, Florence for Four Seasons, and Copenhagen for Noma. I landed a job at Four Seasons at Caprice restaurant in Hong Kong, before moving on to my current position with Maximal Concepts.  

What do you eat for a typical breakfast / lunch / dinner? 

For breakfast, I love my toast with butter and apricot jam with lovely English tea. I love a good jacket potato with lots of cheeses with a good salad for lunch. For dinner, I love home-style cooking from my family – you can never go wrong with that!  

What are your passions and hobbies? 

I love to travel when I can and explore different cultures, food and language, and go sightseeing. Other things I love doing are catching up with my friends and shopping. I also love making desserts for my friends. 

Why are you proud to be supporting FHK as a ‘Chef in the Community’? 

It’s great taking part in Feeding Hong Kong’s Chefs in the Community – you can give your own recipes, show others what you can do, and then they can make it for themselves.  

Michael Tam
Michael Tam

Your company: Café Sausalito 

Tell us about your upbringing and training as a barista 

My appreciation for coffee started with mocha shakes at a local coffee shop back in Cupertino, California. Coffee to me is about connecting the community; a casual place for people to meet and get to know one another while appreciating a cup of joe.  

What do you eat for a typical breakfast / lunch / dinner? 

I usually grab something quick; like a Danish, banana or sandwich. Sometimes I get fancy and have a bowl of cheerios with sliced bananas on top.  

What are your passions and hobbies? 

Stand-up comedy, running marathons and taking part in triathlons, listening to entrepreneur podcasts on starting a hedge fund to run a self-sufficient coffee farm, and learning more about creative uses for coffee.  

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community?  

I believe every individual has a role to help grow the community and make the world a better place to live.  

Michael van Warmelo
Michael van Warmelo

Your Company: Frites

Tell us about your upbringing and training as a chef:

I was born in South Africa, and my family moved to Australia when I was seven. I started my culinary career in Melbourne, a culinary capital with diverse cultures, so I was exposed to many cuisines. 

What do you eat for a typical breakfast / lunch / dinner?

I’m getting a bit older so I try to eat better. For breakfast I like oats with fruit or egg and avocado toast. Lunch, I try to have a big bowl of salad. Dinner will again be lots of vegetables and some meat or fish.

What are your passions and hobbies?

As a chef, I love my job and enjoy food and cooking. That doesn’t leave a lot of time for many hobbies, but I enjoy going for walks or swimming with my family. My kids love swimming! 

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

Food is something that brings people together. If people who like my recipe can do it by themselves, I have achieved my goal. If this can contribute to the community, what can be better than that?

Mitsuru Konishi
Mitsuru Konishi

Your Company: Wagyu Takumi

Tell us about your upbringing and training as a chef:

I discovered my passion for cooking when I was 18, and went into French cuisine. I learned many skills and techniques at L’ATELIER de Joël Robuchon in Tokyo, and continued working for seven years in France, learning from some of the greatest Michelin-starred chefs. In 2013, I came to Hong Kong to work as the Executive Chef of Wagyu Takumi.

What do you eat for a typical breakfast / lunch / dinner?

I start the day with latte and toast or a traditional Japanese breakfast – a bowl of rice with nori. Over the week, I have a diverse variety of different cuisine for lunch and dinner. On Sundays, I enjoy dim sum or casual dining restaurants for lunch with friends and family. Sunday dinners are usually roast chicken, sautéed vegetables and steamed rice.

What are your passions and hobbies?

I love spending time swimming or watching animated movies with my son. I enjoy having drinks with friends at coffee shops. Sometimes I also go to the gym.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

I love cooking and seeing customers’ smiles as they enjoy the food. I believe that a delicious meal can be created even with the cheapest ingredients and the simplest cooking method. For this recipe, I would like to share the joy of cooking and tasting with the community.

Nicole Fung
Nicole Fung

Your Company: That Food Cray !!! 

Tell us about your upbringing and training as a chef, dietitian or food lover.

My life has always revolved around food. My grandpa was a chef, my grandma loved to cook and my parents owned restaurants. I practically grew up in the kitchen. I never realized my passion was in food until I began traveling and exploring. That Food Cray !!! was a side project initially, just to keep track of the restaurants I would eat at.

What do you eat for a typical breakfast / lunch / dinner?

For breakfast, it’s coffee and yogurt with chia seeds, oats, nuts and fruit. Lunch will be a light salad with protein and dinner is something like sushi, a stew, curry, steak and salad or noodles.

What are your passions and hobbies?          

Food, travel and fashion.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

Eating a healthy and balanced diet is important. It can be challenging to eat healthily in Hong Kong on a budget, but it doesn’t have to be. Stock your fridge with fresh fruits and vegetables from the local markets and include protein and veggies in every meal. 

Renée Chan
Renée Chan

Your Company: Renée By The C.

Please tell us about your upbringing and training as a dietitian:

I am a registered dietitian with a Master’s degree and clinical training from New York University. I became a dietitian to enhance the nutritional habits of loved ones while improving the health of the world one meal at a time. I have cooked in multifaceted kitchens, including the Michelin starred Ai Fiori* in New York.

What do you eat for a typical breakfast / lunch / dinner?  

For breakfast, I’ll have homemade Granola with almond milk and a banana with a large glass of water.

What are your passions and hobbies?          

Singing, painting and yoga.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

There are many ways to give back to the community – it’s not just by giving money, but also your time and abilities. I am able to donate my time and abilities for this cause and want to make the most out of it, having fun all the while.

S.C.Ling
S.C.Ling

Your company: North Point Luk Yee Dao Restaurant

Please tell us about your upbringing and training as a chef.

When I was young, I wanted to learn a craft, so I entered the food industry as an apprentice and became a chef.

What do you eat for a typical breakfast / lunch / dinner?  

Anything. 

What are your interests and hobbies?         

Travelling, surfing the internet and cooking.

Why are you proud to be supporting Feeding Hong Kong as a Chef in the Community?

I want to use my knowledge to help the people in need.

Sally Poon
Sally Poon

Your Company: Personal dietitian

Tell us about your upbringing and training as a dietitian.

I received my cooking training at TAFE in Sydney as part of my Master’s degree in Nutrition and Dietetics.

What do you eat for a typical breakfast / lunch / dinner?       

For breakfast, I eat fruit salad or wholegrain cereal. Lunch I’ll choose healthy dishes in restaurants such as noodles in soup or boiled rice with lean meat, poultry or fish and some vegetables. For dinner, it’s multigrain rice, stir-fried or steamed meat, fish and lots of vegetables.

What are your passions and hobbies?               

Swimming, singing and playing the piano.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?        

As a dietitian, I believe home cooking is the key to healthy eating as you can avoid so much hidden salt and sugar found in restaurant dishes. It’s also getting more expensive to eat out, so I hope my professional input here can help more people eat healthily on a budget.

Samantha Tam
Samantha Tam

Your Company: Heimao Foods

Tell us about your upbringing and training as a chef:

I learned pastry making at Le Cordon Bleu Paris, then took different cooking classes around the world.

What do you eat for a typical breakfast / lunch / dinner?  

It’s usually homemade bread for breakfast and home-cooked meals for lunch and dinner with meat and veggies.

What are your passions and hobbies?   

I love to read and try out new food and restaurants.

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

As someone passionate about food, I hope to help others eat healthier and reduce wastage. I see Feeding HK as a very successful organisation that connects to many different groups and I hope to help to spread the message.

Sharon Chan
Sharon Chan

Your Company: Forever Well Holistic Nutrition

Tell us about your upbringing and training as a dietician:

I am a registered dietitian, holistic nutritionist and a foodie. I was trained in the Whole Food cooking labs during my Master of Science degree programme in Nutrition and Integrative Health.

What do you eat for a typical breakfast / lunch / dinner?

For breakfast, I usually have either plain Greek yoghurt with fresh fruits, or fresh vegetables with fruit smoothies, or oatmeal with egg, nuts, seeds and flax meal. For lunch I have vegetarian pasta or a lunch set in a café with a salad.

What are your passions and hobbies?

Yoga, weight training in the gym, travelling, arts and crafts, baking, swimming and outdoor activities

Why are you proud to be supporting FHK as a ‘Chef in the Community’?

I would love to share healthy and nutritious recipes with the community. Feeding Hong Kong is awesome and makes a meaningful contribution. I am proud to be supporting FHK.

Tom Aikens
Tom Aikens

Your Company: The Pawn

Tell us about your upbringing and training as a chef:

I was raised in a family of wine merchants, so I spent a lot of time in Auvergne, France. I was Head Chef at Pied à Terre in the UK where, aged 26, I received two Michelin Stars. In 2014, I set my footprints in Asia, where I re-opened The Pawn.

What do you eat for a typical breakfast / lunch / dinner?  

I enjoy cooking a proper breakfast with the family, but when travelling it’s usually a quick bowl of fruit and some grains. Lunch and dinners I’m typically working in the kitchens, so it’s usually a bite in between services, like Vietnamese noodles or Chinese dumplings.

What are your passions and hobbies?  

I’m all about keeping fit and healthy, especially by running – I’ve done ultra-marathons – but I really just enjoy spending time with my beautiful daughters outside of my crazy work schedule.

Why are you proud to be supporting Feeding Hong Kong as a ‘Chef in the Community’?

With so much food wasted in restaurants and households on a daily basis, cities need organisations like Feeding Hong Kong to take action. 

Submit A Recipe

Love food and hate waste?  We’re looking for quick and tasty recipes which transform yesterday’s leftovers into today’s delicious meal. Share with us your favourite ways to use
up leftover ingredients and you too can be a Chef in the Community!
Submit a recipe by emailing us at chefs@feedinghk.org!
ChefsintheCommunity_Final_Logo_Web

Top ↑
Site by Unison Creative