About Kenny Chan Kai-tak, Chef at Yun Yan
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.
For almost 50 years I’ve been creating food. As far back as I can remember I cooked. First it was very simple, then more and more complicated national dishes were born at my kitchen. It is no wonder that I fell in love with culinary art – many generations of our family were connected with cooking and foodstuff. Many of my relatives were chefs at restaurants; some other contributed to management and organization processes at sauce production factory. So, generally speaking, my future was chosen by my fate and I feel grateful for that.
