Four Seasons Hotel Macao, Cotai Strip announces the appointment of Chef Cheung Chi Choi as Executive Chinese Chef

Four Seasons Hotel Macao, Cotai Strip announces the appointment of Chef Cheung Chi Choi as Executive Chinese Chef

Chef Cheung Chi Choi brings his extensive culinary experience to Zi Yat Heen, enhancing the Hotel’s authentic Cantonese dining experience

Macau, China, 2016-Dec-09 — /Travel PR News/ — Four Seasons Hotel Macao, Cotai Strip, announces the appointment of Chef Cheung Chi Choi (Charles) as the Hotel’s Executive Chinese Chef. Chef Cheung will lead the team of passionate, specialised chefs who continue to create lasting memories for guests at Zi Yat Heen, the Hotel’s award winning Cantonese restaurant.  He will also bring his expertise and knowledge to the Hotel’s Chinese banquet operations and strive to deliver only the highest levels of quality experiences for wedding couples and their guests.

A native Cantonese who brings with him 37 years of experience, Chef Cheung’s passion for cooking was sparked early on, largely influenced by his mother who was raised in a Chinese culinary family. As a child, Chef Cheung truly enjoyed helping out in his family’s kitchen. At age 17, he determined to further his culinary skills by working in several local Cantonese restaurants in Hong Kong; his tasks included doing prep work, handling the barbeque, making dim sum and mastering use of the wok.

“My cooking philosophy is to preserve classic Cantonese cuisine and culture, insisting on the traditional techniques,” says Chef Cheung. “At the same time, I maintain an innovative spirit to keep up with today’s expectations surrounding Cantonese cuisine: a combination of presentation, aroma and taste balanced with healthful qualities.”

In 1988, a wealth of cooking knowledge in the Chinese kitchen, as well as a willingness to learn new skills, led Chef Cheung to a position at East Ocean Gourmet Group, a well established chainof  Chinese restaurants in Hong Kong. In this role, which he held for 15 years, he continued to fine-tune his skills in traditional Cantonese cooking, working with delicacies such as abalone, bird’s nest and fish maw as well as the most classic Cantonese ingredients. Since 2003, he continued  expanding his horizon in Hong Kong and China until this recent appointment at Four Seasons Hotel Macao.

SOURCE: Four Seasons Hotels and Resorts

PRESS CONTACTS

Reginia Tam
Director of Public Relations
Estrada da Baía de N. Senhora da Esperança, S/N
Macau,
China
reginia.tam@fourseasons.com
(853) 8112-8832

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