Unlike the traditional sushi chef’s training path, Kenichi Fujimoto started his career in a hairdresser’s and was introduced to the role of sushi chef at the age of 22 when he worked at a mid-range sushi restaurant, before following Japanese

Simon was similarly drawn into the culinary world from his original path in medicine by an earnest love for cooking. After working together at Bo Innovation and MIC in Hong Kong, DeAille and Simon moved to Shanghai in 2016 to

Chang Liu, a 30-year-old chef, has already accumulated a wealth of proud experiences in the culinary world. He maintains his curiosity and endless creativity, and continues to motivate himself to grow and improve. Chef Liu is one of the first

Born and raised in a food-loving Canadian family, chef Talib Hudda had his dream to become a professional cook since practicing with his grandma at a young age. He had experience working at world-renowned restaurants and undergoing rigorous training under

Chef Xu Jingye is a Foshan aboriginal and received rigorous training under Mr. Chen Daben, who is widely acclaimed as the master of Cantonese cuisine. Xu has specialised in Cantonese cuisine since he started his career, spending five years polishing