Beneath every culinary masterpiece delicately crafted in 
The Food Story’s concepts, our chefs believe that food stands for more than just taste and flavour but also represent a message, a meaning, a story. 

Coming from a wide range of hospitality and food service backgrounds,

our chefs implement theirmasterful techniques into sculpting different splendid and captivating cuisines into perfection, creating those astonishingly savoury dishesin each restaurant. From classic Chinese dining concept Kei Cuisine and widely acclaimed Michelin Sukiyaki outpost Hiyama, to the sensual satisfaction frontier Gosango and pastry paradise Camellia, it has been our chefs’ pride to re-imagine the depiction of culinary arts to all of our dearest customers. 

While polishing each and every detail of the delicacies with idyllic exquisiteness, our chefs recognise the essence of a finest cuisines lies within love and passion, infusing their devotion and unyielding sentiment

into their dishes, and present our customers with the 

ultimate sensational satisfaction. 

To our chefs, food tells a story, of attitude, of love, but most importantly,

a story waiting for you to explore. 


With over three decades of experience in Hospitality Industry, Chef Ricky Cheung has always been genuinely enthusiastic about dining. Ricky sees each of his delicacies as an expression of art where he can enchant his mesmerizingly flavoursome delicacies with appetizing aroma and at the same time sculpting them into a visually astounding masterpiece, leaving his customers with the most unforgettable culinary sensational experience. Infusing with innovative elements into varies of delicate Hong Kongese cuisines, Ricky is ambitious on elevating the dining relishment on Hong Kong delicacies.

Ricky's Kitchen


Wagyu Vanne’s consultant Chef Vanne Kuwahara, is highly renowned as the founder of his Tokyo’s widely acclaimed “Yoroniku” restaurant Ebisu which has been one of the Japanese celebrities’ favourites. This DJ-turned chef channels his passions towards music into creating a glamorous yakiniku culinary experience polished with luxurious and exquisite cuisines polished by the finest ingredients as well as his captivating cookery skills, seeking to take all the wagyu lovers on an unforgettably flavourful dining journey.

Wagyu Vanne


Chef Chan Wood Pong has been specialising in Cantonese cuisines for over 30 years and devoted in infusing traditional delicacies with innovative and freshening elements. Following the footsteps of Master Chan Siu Kei in Kei Cuisines, Pong is dedicated not just into perfecting the accustomed delicacies but creating different captivating flavours with variety of luxurious ingredients, surprising all the Guangdong-dish lovers with unexpectedly enchanting dining experience.

Kei Cuisine


Being enthusiatic about cooking, Chef Ho Wing Ho started his culinary journey at his early 20s. He has then been immersed himself with years of Western as well as Cantonese culinary experience and is deeply inspired by Chef Ricky's attitude towards culinary learning. To Ho, delicaies can be infused with innovative elements while keeping the authentic essense, re-creating traditional culinary moments in a refreshing way.

Ricky's Kitchen


Dedicated into mastering the art of fine-dining in the last 18 years, Chef Tim Wong is deeply astonished by the beauty of refined delicacies. Having the experience of working in two-starred Michelin restaurants and expertising his culinary skills, Tim has ever since been perfecting each and every dishes to his customers at its finest. In 37 Steakhouse & Bar, it is his belief to design dishes that are visually spectacular as well as sensationally flavourful that leave his customers a unforgettablly delectable experience.

37 Steakhouse & Bar


The soul of Kei Cuisine, Master Chan Sui Kei, has more than 50 years of experience working at prestigious Chinese restaurants in both Hong Kong and Tokyo. He has served as the chef of the Sheraton Hotel Celestial Court Chinese Restaurant for 17 years as well as Tokyo Jade Garden for more than 6 years. With rich experiences at high-end Chinese restaurants, Master Chan is skilled at handling precious ingredients and has developed his own perceptions of cooking.

Kei Cusine


Chef Manful Lee has over 35 years of multinational culinary experience, yet Manful has always been captivated by the hypnotising charmisa flourished out from truffle. To Manful, slices of the finest truffles effortlessly elevates any refined dining moments, delighting his customers with the alluring aroma and rich flavour blooming out. In Artisan De La Truffe, Manful seeks to gospelize this fascinating culinary amusement to the public with innovative delicacies, letting customers to immerse themselves into the enchanting taste of truffle.

Artisian de la truffle


Impressed by the unbending demeanour of the Japanese towards culinary perfection, Chef Ching Lui was deeply impressed and has since been professionalising in Japanese dining for more than 20 years especially in robatayaki. Ching sees this style of Japanese culinary style uniquely fascinating as he and customers have an opportunity of spending a moment together, having a few warmy conversations while enjoying dishes of his finely prepared skewers, creating a harmonious and cozy atmosphere around the tables.

Shiawase Yakitori


Graduated from the world's well-acclaimed Le Cordon Bleu in Paris, Chef Melody Wong recognised the beauty of pastry lies within the details. Having been enthusiastic over the art of pastry, Melody seeks to refine each of her masterpiece design in the slightest details, crafting the finest pastry sculptures out of her skillful mastermind. In Camellia, Melody wishes to elevate each and every exquisite dining moments with her delicately portrayed desserts and cakes, bringing a mesmerisingly flavourful ending to every savoury culinary journey.



For more the 10 years, Kimmy Cheng has been devoted into specialising her knowledge and techiques on crafting different mesmerizing drinks. It has always been Kimmy's motivation to amuse customers with her beautifully decorated and finely prepared drinks. Alongside with her different stunningly refreshing cocktails, Kimmy has also designed a variety of alluring mocktails as every customer should be able to spend a leisure moment with a sweet and charmingly flavoursome drink, whether are alcohol-lovers or not.



With over 15 years over refined Japanese, French and Italian fine dining, Chef Ken Kwok is deeply devoted into the finest depiction of delicacies, leaving him to have acquired varies mesmerizingly masterful culinary techniques. Before joining the group, Ken worked as a sous chef at Michelin-starred Wagyu Takumi, under the tutelage of acclaimed Japanese Chef Mitsuru Konichi. During his tenure at Wagyu Takumi, Ken was also invited to be a guest chef in Japan and Monaco to showcase his expertise. Chef Kwok also worked at La Petite Maison and CIAK. At Wagyu Vanne together with the widely-acclaimed Vanne Kuwahara, guests will enjoy the captivating presentation of the exclusive Hiyama beef alongside with with an array of other staggeringly spectacular wagyu dishes.

Wagyu Vanne


Having been devoted into Japanese dining for over twenty years, Hiyama’s head chef Ryan Breff has been training and working in both Tokyo and Hong Kong, dedicated in depicting the traditional taste and presenting his guests with the perseverance and quintessence of perfecting every single delicacy. His passion for thriving towards excellence and his unyielding attitude towards impeccability is what makes him an exceptional chef. Having been invited to Hiyama restaurant in Tokyo by Mister Muneo Murakami, the president of Hiyama, Ryan delivers the authentic taste of traditional sukiyaki delicacies to our dearest customers here only in Hiyama.



Having accumlated for over 40 years over the field of dim sum delicacy, Chef Ho Ka Ming also has the vision of bringing the most traditional flavour of dim sum cuisines for every customers. From recipes to slightest techique when preparing the dishes, Ho simply seeks to re-create the most authentic taste through his passion and well-acclaimed skills, simply to deliver the glamorously delicate dim sum to all his dearest customers in Dim Sum Gallery.

Dim Sum Gallery


It is of Chef Ryoko Cheng's unyielding belief that pastry brings out the true essense of happiness. Ryoko has relentlessly devoted into pastry arts and tirelessly crafting different of her dessert delicacies. In Mina House, Ryoko wishes to amuse their dearest customers with different captivating desserts and tempting pastry delicacies, sending the warmest and harmonous gifts to families and children with a sweet and palatable culinary voyage.

Mina House