Chef Leo has been cooking for more than 10 years and has participated in opening Southeast Asian restaurant Katong in Hong Kong. Some years ago, Leo operated a dried seafood business, that’s why he is also an expert in cooking premium Chinese ingredients such as abalones and fish maws. He learned the traditional Chinese cooking techniques from a few experienced chefs including Hugo Leung (食神梁文韜) in Hong Kong, and applies the skills he learnt to different cuisines.
Leo studied hospitality management in Australia, he proceeded to worked in various restaurants there for 5 years after his graduation. After his return to Hong Kong, he gained experience in opening new restaurants together with a former hotel Executive Chef. He is currently the Head Chef of a Club in Causeway Bay and host private dinners occasionally.
2015 - Present Private Kitchen
2012 Katong (Opening team) - Part time consulting
2011 - 2014 L.S. Dining International Limited - Senior Cook A
2010 - 2011 Hollywood Plaza Tavern, SJ Hotel (澳洲) - Chef
2008 - 2010 Shearers Arms Tavern Australia - Sous Chef
2007 Grad King's International College Gold Coast Australia (Diploma Hospitality Management)
Chinese Cuisines, Fusion
Cantonese, Mandarin, English
In case there is any inconsistency between the translation of the English and Chinese dishes above, the Chinese shall prevail.
I am pet friendly
I will arrive 3 hours prior to the dining time
I am sorry that I do not go to outlying islands