“What I like about the kitchen is the energy that it brings – It’s non-stop from the moment I enter until the moment I leave.” Chef A.J. started his culinary career around 2000 in Chicago, also spending time in Las Vegas. Throughout his twenty plus years’ experience, he worked in a variety restaurants and most recently joined The American Club…
“Most people eat to live, but there are a few who live to eat” — these words, spoken by Chef Manav’s father, instilled an appreciation for good food that transformed into a passion to create. Beginning his career in the southern state of Kerala, India, Manav discovered the food alchemy that takes place in the kitchens of luxury hotels across…
Devon Hou, along with Ray Choi is the Executive Chef of Cobo House. Last year, Cobo House relocated to K11 MUSEA where it has undergone many changes. Transforming from a mid-range, artsy spot in Shek Tong Tsui to an elevated fine dining/art gallery destination. Chef Hou has an impressive culinary background, working in prestigious kitchens such as Amber, L’Atelier de…
Having been in the Hong Kong hospitality industry for over 30 years, Rajeev Bhasin is no stranger to the city’s vibrant yet ever-changing dining scene. Bhasin is the founder and managing director of Mayfare Concepts, which among many celebrated restaurants, manages Gaylord, Hong Kong’s oldest Indian restaurant with a history of over 50 years! As well-versed and knowledgeable as Bhasin…
“When they dine out, people no longer just look for food, but experiences – they want drama, concept and wild presentation on the plate.” Based in Hong Kong, Harshil manages 5 restaurants at the Silver Oak Group. He aims to artfully craft distinctive dining and entertainment venues where the creative talents of Hong Kong’s renowned and vibrant F&B professionals…
Chef Alex Fargas is the Executive Chef and owner of Sai Ying Pun’s popular Spanish hangout La Paloma. Fargas, who is originally from Barcelona, previously headed the operation of acclaimed FoFo by el Willy for eleven years, which sadly shut its doors in early 2021. However, this has allowed Chef Fargas to focus on revamping the “sexy tapas” spot, La…
Jowett Yu has a passion for Chinese cuisines. He enriches Chinese cooking with modern techniques and his experience in different cultures. He was the Executive Chef of the beloved quirky Chinese restaurant Ho Lee Fook, and has contributed greatly to modern Cantonese culinary development in Hong Kong. So how does modern Chinese cuisine work with American ingredients? We found out!…
Christian Mongendre is one of the most important figures in Hong Kong’s plant-based movement. Having co-founded beloved vegetarian restaurants like MANA! And Founded Home – Eat to Live, Christian has always been ahead of his time creating restaurants that offer healthy, sustainable, and delicious food with a conscience. In 2019, Christian opened TREEHOUSE, a quality-focused vegetarian restaurant offering natural, unprocessed,…
Hailing from Brazil, Karisa Cheque began her journey with the newly established hospitality group Common Abode as Head Chef of Club Rangoon, Hong Kong’s first authentic Burmese restaurant. Extending her expertise, she is now Executive Chef for the group, manning two of their three outlets, of which one is the highly-anticipated bar-lounge concept Candour, opening in late June. She’s creating…