Actually, cooking is my job as well as my hobby. I love to create new recipes and improvise with anything that I have, no matter they are Asian or Western ingredients. My favorite ingredients are beef and seafood.

My spanish roots will always influence the style I live and create food. I am Alejandro Sanchez, a true spanish chef. I am lucky to be born in a cooking funs. My family is involved into a restaurant business. Thus I was percepting all the peculiarities and secrets of the kitchen life since I was a child. After graduating from school, I moved to Madrid to attend a sommelier course. I wanted a real experience and got a position of a waiter in a restaurant. That was my first real step into a long way to chef cliff.

I am Philippe Duc and I enjoy my profession as a real part of my inner space. It is no wonder I’ve become a chef as my childhood was tightly connected with gardening. My grandparents lived in Ruan and I helped them with planting, selecting and watering all the possible kinds of grocery, vegetables and even fruits. To tell the truth, my mother was surprised by my desire to step into a kitchen path. She even tried to persuade me in an architecture’s better future, but failed.

My name is Tamara Mattii. And currently I am an executive chef in La Piola restaurant. Even when I repeat this for several times, I could hardly believe it. I was born in Pisa, Italy. This country is well-known for its passion to gastronomy, high-quality products and eating culture. Since I recall myself, I was always dreaming about feeding my family with the dishes I made. My young years could be simply called “fiesta”. As I adored parties, especially the moment of welcoming people to try the meals. I was absolutely happy when all the faces were shining with satisfied smiles and souse.

I’m a descendant of the cooking dynasty, adherer of the traditions and simply an enthusiastic person. My life, like a kite balloon, brightly vibrates above the ground, visits different countries and regions, but meanwhile is tightly linked with my homeland with almost invisible thread. I’m Kenny Chan Kai-tak, chef of Yun Yan restaurant in Hong Kong.

I was born and raised in the cosmopolitan Hong Kong. So maybe that was the reason why I didn’t have a clear vision of my professional perspectives until I was 18 years old. I was just simply searching for a job, saw an ad and started working as a kitchen assistant. And, as the saying goes, the appetite came to me with the eating. I realized that I loved not only to eat, but also to create food. Already being an assistant to the chief in the LA Café, I started to attend cooking classes. My primitive knowledge were so not enough for me. That was the birth of my culinary ambitions. And since then, there is not a single day when I’m calmed down. I always learn, explore and take interest. My natural passion and dedication has played a very positive role for my career.

When a hobby becomes the profession it is commonly treated as life success. I do not feel like I am the most successful man in the world. But one of the happiest I should say. My name is Alvin Leung and I am a happy chef. I was born in foggy London. Rather known for its grey weather and grumpy people. Where the most elegant dish is a porcelain plate of oat porridge. It is only half truth, of course. Although my dearest mother did not cook thus I was climbing the kitchen mountains all by myself.

My name is Francisco Pazos. I am in charge of Le Chef Restaurant kitchen in Metropark Hotel, Wanchai Hong Kong. And although I was born quite far away from here – in beautiful Spain in 1975 – my heart was stolen by the East. Passion for cooking wasn't a sudden discovery or sign for me. I steadily developed sincere love, respect and curiosity. As a child, I was always with my grandma. I followed her to the market, participated in the conversations about products, dishes and recipes. Together we created lunches and dinners, made semi-products and collected necessary herbs. Unwittingly, I started not only to know but also to feel. This motivated me to connect my fortune with kitchen.

Is bread the staff of life? Bread is a gift and essence of nature. My name is Gregoire Michaud, I'm a master of brown crusts and aromatic pastry. I was born in 1975, and was surrounded by nature from my very childhood. And not with a garden, but with original beautiful and mighty trees, flowers and smells. My family still keeps a prosperous farm in Switzerland and grows products and grapes there. My mother became my teacher in cooking. I was inspired by her example, followed her advice and kept breaking conventional rules. I'm sure she was secretly proud of my freethinking. Although proper doughing, choice of flour and the magic of bread crafting in general is a very conservative business.

My name is Pino Lavarra and I am happy to do the things I do. I lead the kitchen in the legendary Ritz-Carlton in wonderful Hong-Kong. My family comes from the Southern Italy. It is a sunny piece of Earth with hospitable people and bright colors. I was surrounded by friends, family and nature. This cocktail taught me to love life, enjoy its treasures and share my inner world with them. My mom was a true Italian mom you might have seen in old films. She cooked as if sang an amazing song. And each time it was a new story. I percepted every single move she made, every ingredient she used and even the prayers she whispered. Probably that is why I am a chef of a super restaurant. Who knows.

My name is Luca de Berarnidis and I am a designer haute-cuisine! My parents are creative people. Their lives were totally devoted to art and blowing an extraordinary soul into everyday things. Yes, they are designers. But I made my first steps in kitchen and cooking with my grand-parents. They are farmers. White-haired and wet-eyed they welcome me into a world of nature. And I’ve stayed there forever. What a wonderful childhood I had! With all those garden trees, harvest gatherings and funny stories my grandpa used to tell me in the evening. Too nostalgic for such a young man? Noway!

My name is Jaakko Sorsa. I’m a typical Finlander that every morning cheerfully goes to work in Hong-Kong. And I’m also an Executive Chef at Nordic FINDS restaurant & bar, but there are much more interesting things you can learn about me. My Homeland is Finland. I spent my childhood in the area called ‘Finnish Lakeland’. The name alone evokes a range of associations and fantasies related to nature. It was in Kuopio where I felt the reality. I felt nature and culinary and I will never forget those feelings. Fishing, foraging, obtaining wild game from hunters. Nordic life as it is.

My name is Caesar Lee. I’m a Chef at Charlie Brown Café. And although it might seem that Charlie Brown is some historical figure, the story is much more interesting than that. Do you remember cartoon dog Snoopy? The name of its owner is Charlie. And no, we don’t serve food for pets, but the real American one instead. Here in Hong Kong. I was born in China, in 1960. I was a simple Chinese boy, who started working before having his head screwed on the right way. I was around 13-14 years old, and I had just finished primary school. Of course, I couldn’t choose work by myself, and I couldn’t go to HR agency either. Can you imagine a 13-year-old child wearing suit and bearing folder with documents? It’s a figure of speech, of course, but this was my mother who chose work for me.

I wonder, how many are there Chefs in the world, who don’t think their dishes are the best and the most interesting, and restaurant they work at is the only one which is worth of visiting? Oh no, I’m more modest. My name is James Roy Oakley. I am an Executive Chef at the Armani/Aqua Restaurant in Hong Kong. Our customers are beautiful people with zest for life. As you might guess, I was born not in Asia, but in windy England. If you want to send me a postcard on occasion of my birthday, please do it on 16 April, I’ll be 30.

My name is Simson Kwan. I’m Chef at CAFÉ LANDMARK. This café is located in a premium Hong Kong shopping mall with the same name, where time runs faster than usually. This café is also filled with food enjoyment! But I would like to tell you my story first, not boring as it might usually be, but an interesting one. I was born in January 1955, and it means that I’m almost 60. This is really a lot, but I know for sure that there are tons of things ahead of me. I’ve never travelled far from home and have achieved considerable success here. But my childhood was not that prosperous. I grew up on a farm raising pigs, geese and chickens. My family was not rich. We used to produce preserved meat like «lap cheong» (Chinese sausages). But we were more known for the sea salt preserved ducks.

My name is Billy Otis, I’m a chef of the Socialito, Hong Kong. I was born in Santiago, Chile on April 24th Mom always had a garden when I was growing up and she would pick vegetables and make us dinner each night. I would always help make dinner it was very interesting for me. In the spring we would visit my Grandparents in Florida and I’d end up in the kitchen with my grandmother making pasta sauce, casseroles and pies. Food has always played a large role in my life.

My name is Frank Lebiez. I’m the proprietor, partner and Chief executive of Metropolitan Restaurant, Hong Kong. I was born on August 15, 1973 in Normandie, north-west of France, which is famous for its apple orchards, farms and Camembert cheese. My childhood was the one of a happy boy in a traditional French family. I grow up with the memories of the big tables of friends and family meeting together to enjoy the numerous delicacies that our region and country offer.

My name is Luca Marinelli. I’m a chef of the Italian restaurant Il Posto 97 in Hong-Kong. I was born on the 30th of March 1985 in Varese, North-Western Lombardy, in northern Italy. As my parent separated since I was young, I was raised by my mother in Varese, and during weekends say every 2 weeks I would alternate and spend time with my father who lived in Milan.

My name is Jerome Abraham. I am French, and I’m a chef in a French restaurant Saint Germain. It’s a place in Hong Kong with Parisian charm, energy and living spirit of Montmartre. I was born at the end of the summer 1979, in August 28. I was born in Athis-Mons closed to Paris. But my hometown is St Paul de Vence, where I grew. It’s in Provence, South of France. Growing up in Saint Paul de Vence was amazing. This area is so beautiful… It’s one of the most incredible parts of France. So being and living there has been a chance of my life. If you ever come to the Cote d’Azur, you just have to visit this place.

My name is Alex Liu. I‘m 34 and I was born in Hong Kong. I have a guilty pleasure to pasta. I have always been a fussy eater when I was child, but pasta was one thing I could always eat –so I ate a ton of it during growing up. I became a chef at 17. The entire male in my family were chefs but none of them treat it as a lifetime career. I want to be different. Throughout my 17 years of chef career, I love cooking seafood the most. Because fresh seafood do not require much extra seasoning and only we focus on the original taste.

My name is Matthieu Bonnier, I’m the Chef de Cuisine of French Window Brasserie and Bar in Hong Kong.I was born in Nantes in 1978. I grew up in a middle class family. My mother and father were teachers, so you can imagine my childhood was based on some fairly strict rules thus my environment was rich and open-minded. It is from my grandparents I got the inspiration to become the chef I am today. My grandfather was a wine amateur and used to own a massive cellar underneath their house although he was also a fine cook. My grandmother in the other end made her kitchen the main room in the house. It is where she was spending most of her day. Times were different back then, nothing but family mattered the most. Making an apple pie was a way to communicate and spend time together… It was a great way to learn!

My name is Shaun Anthony. I’m the chef, spending in my kitchen most of the time, in the restaurant Madam Sixty Ate. Geographically, we are in the north of Hong Kong Island — at its most affluent area of Wan Chai. I’m not a typical Italian, Spanish or Chinese. I was born in Canada, June 30, 1978. After the war, my mother’s family emigrated to Canada from Germany. So from my mother I have something German and my father — an Irishman and a Ukrainian — here and add to Shaun Anthony a bit of both countries.

My name is Oyvind Naesheim. It’s one of those names, which is difficult to pronounce, even if you know how to do it. I’m a part of worldwide empire NOBU, consisting of 28 restaurants in different parts of the world. Its owner is the actor Robert De Niro. I’m the chef of NOBU InterContinental Hong Kong. I was born on the 20th of February, 1980, in Norway, in the ancient and beautiful city Staverger. It was there, being a child and I got my passion for food. I spent countless hours on the home kitchen, next to my grandma. Thanks to her, I recognized the «soul» of Norwegian cuisine and don’t forget it until now, even cooking Japanese food at Nobu.

My name is Stefano Rossi. I’m the chef of Italian trattoria in Hong Kong. It must be said, thet Italy and Asia in one flask is a terrific combination. But it’s not for me, because cuisine of Assaggio Trattoria Italiana – is true Italian, without eastern «sauces». I was born in northern Italy, a town surrounded by the Alps. It happens, while you are waiting for food in restaurants, you are brought crunchy breadsticks sticking out of the cup. At first, everyone at the table puts on a modest air, and then fights for the last one. These are grissini, and they are come up with in the city where I was born — Turin.

My name is Lai Yau Tim. I work as a chef Tim’s Kitchen, opened by me in 2000. Generally, it’s a whole chain of restaurants, and I play with spices, sauces and pans wok in Hong Kong Tim’s. I was born in Asian city, loved by many Europeans, in Hong Kong. It was in 1949. To admit, I wasn’t particularly bright at school. What could I do? I found a job in the kitchen before had lent ear to my father. Bright — not bright, and now I own the restaurant with 2 Michelin stars. Always remember that magnificent brain isn’t a guarantee of success.

I am the owner and chef of the restaurant on Hong Kong Island — 8 ½ Otto e Mezzo BOMBANA. I was born in hot Italy and not in the hottest time for it – the 8th of February. Sure, you repeatedly drink tea with bergamot — so, this citrus fruit was so named in honor of the city of my childhood — the picturesque Bergamo. I am an Italian living in Hong Kong. It’s rather unusual, isn’t it? If there is a hero in funny cartoon, it would clearly be running around the bustling city of Chinatowns in search of pasta with meatballs and pizza with four cheeses.

was born on the 8th of January 1961, Lower East Side,Manhattan,New York. Raised by a single mother and sister in the poverty area of New York and after 12, moved toFlorida and started working in the kitchen part time at 14. Got my lucky break and went to Switzerland for training at the age of 17. I have been working as a Chef for more than 40 years old. The whole life journey has been very interesting. However,Beijing,China, my first job as Executive Chef at China World Hotel at the age of 28 years old in charge of 21 restaurants and managing a team of 450 staff was the highlight for me.

Hi, my name is Roman Singh. I was born in 1966 and Nepalese by ethnicity. I started as a steward in the F&B industry but destiny had other plans for me. I realized that cooking was what I wanted to do. It was in my heart and so I jumped into the kitchen. Since then I have worked as a chef in Nepal, India, Germany, Muscat, China, and Macau. Now, I find myself in Hong Kong with 33 years of culinary experience.

My name is KRAJANG Thongjan, you can call me Sam. I was born in 1964 and I’m Thai by ethnicity. When I came to Hong Kong I found myself working in a Thai kitchen. In 2000, I then joined Saigon at Stanley, and even after 30 years in this industry, I still think that the art of cooking is fascinating. I love Vietnamese and Thai cuisine both for its balanced taste and aesthetics.

I was born in 1960, so I’m 52 now. I first joined InterContinental Hong Kong in 1980 when the hotel first opened. I worked my way up the culinary ladder in the hotel’s Chinese Banqueting Kitchen. Then I was in the opening team when the hotel’s Cantonese restaurant first opened in 1984. I have been an Executive Chef of YAN TOH HEEN since 2001. And I’ve been working as a cook for over 30 years. First of all, I love to eat! Although there are no chefs in my family, I started cooking at 14 when I became an apprentice in a famous Cantonese restaurant in Hong Kong.