What was your first industry job?
A baker in a bakery shop.
If you weren’t in kitchens, what would you do?
A football player.
What industry figure do you most admire, and why?
Pierre Hermé, because he’s a legend in the industry. He focuses on creating amazing flavours, rather than just crafting desserts that are visually appealing – he is excellent at both.
Pet hate in the kitchen?
People being messy.
What’s the oddest thing a customer has said to you?
I’ve been asked to create a sugar-free macaron... the sugar is key element!
Sum up your cooking style in a single sentence…
Focused and intricate, attention to detail is essential.
What’s the worst review you’ve ever had?
A guest once said that the dessert was too sweet, but for me, desserts should be sweet yet perfectly balanced.
Which single item of kitchen equipment could you not live without?
What would you choose to eat for your last meal?
A seafood platter.
À la carte or tasting menu?
With my girlfriend I prefer order the tasting menu, with family or friends I usually choose à la carte.
What’s the best meal you’ve ever had in a restaurant?
A hot pot restaurant with friends. For me, the best meals don’t have to be about fancy dishes or expensive wine. In my opinion the overall experience is just as important, and having great company is a big part of that.
Favourite fast food joint?
Egg waffle in Hong Kong
Who would your dream dinner party guests be?
What’s your earliest food memory?
Eating egg tarts in Hong Kong.
Twitter or Instagram?
Instagram for sure, desserts are so visual, they are made for the platform!
Favourite food and drink pairing?
Coffee and croissant, every morning – it's a classic pairing!
What advice would you give someone starting out in the industry?
Set your goal high and do your best to achieve it, without any excuses.