My Interview with Regent Hong Kong Executive Pastry Chef

1. What do you do at the Regent Hong Kong?

I provide pastries and desserts for most of Regent Hong Kong’s restaurants – The Steak House, Harbourside, Qura Bar and The Lobby Lounge – and the banquet operation.

2. Tell us about your journey, how did it all start?

As a child I didn’t have much direction! I loved art and drawing, and was really into cars and things like Lego. I definitely had a sense of construction and could have probably been a mechanic. However, my parents didn’t want me to join an art and design programme and instead, my father asked the executive chef at his all-day dining and buffet restaurant to train me as a chef.

I started at the bottom, learning all the areas of the kitchen, working as a server, hot and cold sections etc. But it was when I was assigned as a pastry trainee that I really found my passion. In the pastry kitchen I found the creative outlet I craved. It just worked better for me, wasn’t too hot or noisy and was more elegant.

3. Describe the training that you have and how it relates to this position.

Since the beginning of my career I’ve enjoyed taking part in competitions, and it has been a great honour to grow my skills and expand my knowledge as part of the Hong Kong Culinary National Team.

Previously I was on stage competing, with all the accompanying pressure, stress and excitement. You feel like an international sports star! Now, as a mentor and trainer, I feel a responsibility to share my experience with rising young local chefs and bring them into the international culinary world.

Success at these events is down to preparation, and who is helping behind the scenes. At our last competition in Germany we had 50 people with tons of luggage and equipment!

Personally, I have perfected my skills through practical experience and formal training in Modern French Pastry, Chocolate Work and Sugar Work.

In addition to a great work ethic, technical pastry skills and experience, passion and creativity are the key ingredients for success.

4. What’s your previous experience in the kitchen?

I worked up the ranks in the pastry kitchens at the Excelsior Hotel, Venetian Macau and Marriott Hotels in Hong Kong (JW Marriott, Sheraton and St. Regis). 

5. Please walk us through a typical day at work. How do you prioritize your tasks?

We have structured our team with chefs in charge of different menus on a daily basis. 

We can then swap team members to various sections of the pastry kitchen based on their potential and performance. This ensures flexibility, while also developing talent and flexibility within the operation.

Good communications between departments are essential in prepping my team and making their jobs easier, avoiding last minute issues.

There’s always space to come up with ideas and be independent, and if there are problems, we always find a solution. It’s rare that things go wrong.

6. What’s the most important aspect of being a good chef?

I learned how important it is to treat both your work and team with equal heart and passion. Everyone is unique, with individual strengths and talent.

As you work your way up the ranks, you must learn from those who excel in areas in which you are not as proficient. That’s how you develop your talent. It’s also helpful to have industry friends to support and help you. Every chef I have worked with I learned something from – they pointed me in the right direction, gave me more discipline and were influential on my career, while still giving me space and opportunity.

Work hard, be yourself, be open minded, give 100% and people will notice. This is what I tell my team.

7. How do you stay up with the culinary trend?

We are receiving more and more dietary requirements like vegan, gluten free, dairy free, eggless, and so on. I’m still learning to implement our creations by fulfilling all the different kinds of diet requirements but at the same time keeping its original look and taste as much as we can.

8. What’s your favourite ingredient to work with?

I love anything fresh and gourmet, I adore chocolate – it just makes you happy! I love working with chocolate as chocolate has a wide range of transformations in shape, texture, and colouring.

9. What’s your approach to sourcing locally-grown ingredients?

Definitely diners often look for a story when with us, and this presents the perfect opportunity to showcase creativity while inspiring customers.

A great example is our desserts at The Lobby Lounge.  We offer cakes made with locally sourced honey,  a 70% Peruvian Chocolate Cake is available for ordering from our online cake shop.

At The Steak House we serve Michter’s Bourbon Chocolate Cake crafted with award-winning Michter’s Kentucky Straight Bourbon. It has a smoky oak and leathery aftertaste that blends with dark chocolate.

Many of our in-room amenities are Hong Kong themed.  For example, dark chocolate in the shape of a Chinese junk.  

10. What’s your strategy for developing new recipe ideas?

I can find inspirations from everywhere.

For sure I am influenced by what’s happening in the restaurant and hospitality industry and chefs globally. My team is also a source of great ideas. I value their input when we develop and taste menus together.

I look up things on social media, and find recipes from books – very traditional.

I also find inspiration from other arts. As a member of the Hong Kong Culinary National Team since 2012, I have the opportunities to learn from the best culinary talents around the world. All the chefs I have worked with have influenced me as a chef and a person I am today.

  11. Have you or your hotel received any industry accolades and awards?

Yes, as a key member, coach and mentor on the Hong Kong Culinary National Team, I have participated in world culinary events and won recognition and awards.

  12.  What advice would you give to youngsters joining the field?

You will need to continuously learn and keep abreast of industry trends, techniques and innovation, by taking courses, participating in workshops and reading.

Most importantly, you must listen to the feedback from your customers and team.

I have perfected my skills through practical experience and formal training in modern French pastry, chocolate work and sugar work.

Joining competitions help because you have to show something unique and creative.

Be proactive to fight for your dream. Opportunities will come to you when you are ready. Be kind, be respectful, be responsible to the people around you and treasure everything you love and passionate about.