After my first self owned restaurant had reached phenomenal success, and had moved form the hands-on enterprise I enjoy managing, towards a medium enterprise, I began offering my unique insight and skills to other food and beverage operations; both in Hong Kong and abroad. This method allows me to keep involved in innovation and creation, while passing on the lions share of rewards to my restaurants and clients.

As if running my own businesses, volunteering in the community, and providing invaluable service to my clients businesses was not a full enough plate; in 2008 I began lecturing in both Hong Kong and Macau. My classes cover food and beverage management and training, as well as workshops on the craft of culinary preparation.

I am always looking for new adventures, and opportunities. If, after viewing A Chef At Large, you believe you see a path to our mutual success, please drop me a line.