Vicky Cheng

In 2014, chef Cheng returned to Hong Kong with a suitcase and three sets of resume to carve out a chapter of his culinary career. He recalls: “I had been mulling about the decision in Canada to return to Hong Kong, as I knew that I could not keep staying in my comfort zone.”Having worked in top restaurants in Canada such as Auberge du Pommier, Canoe and two-MICHELIN-starred Restaurant Daniel, Cheng’s resume looked promising. He says: “I learnt knife skills from chef Jason Bangerter of Auberge du Pommier (he is now the executive chef of Langdon Hall Country House Hotel & Spa); Canoe’s chef Anthony Walsh (now the Corporate Executive Chef of the Oliver & Bonacini Group) instilled the importance of having respect for local ingredients in me, and I picked up the value of hard work and perseverance from renowned French chef Daniel Boulud of Restaurant Daniel.”