Where did your love of food come from?
My love of food started at home in Taiwan. Growing up, I spent a lot of time helping my Mum prepare food for family celebrations and festivals. Whether it was making Nian Gao for the Lunar New Year or wrapping Zongzi for the Dragon Boat Festival, food was always at the centre of bringing people together. Looking back, those experiences taught me that food is much more than something we eat. It’s about culture, family and creating memories.
What was your first role in the industry, and what was the most significant lesson it taught you at the time?
My first job was at a small local restaurant in Taiwan, only about a ten-minute walk from my family home. I think everyone enjoys a great Chinese stir-fry cooked over high heat. It has a unique smoky flavour that you simply can’t achieve on a normal stove.
I’ve always been a very fast learner, and in my first job, it only took me about a month to learn every dish on the menu. I remember feeling quite proud of myself until my Head Chef told me, “You’ve only learned what the dishes look like. Chinese cooking is much more complicated than that.” He then asked me to cook a simple fried rice.
After that, he cooked the same fried rice using the same ingredients and equipment. Visually, they looked almost identical, but when I tasted them, they were completely different. His had a depth, aroma and flavour that mine simply didn’t have. I was very fortunate that in my first job, someone took the time to teach me such an important lesson. Cooking isn’t just about making food look good. The flavour, technique and understanding behind the dish matter far more.
Tell us about your current restaurant and its menu – what excites you most about it at the moment?
As Group Executive Chef for Lotus Dining Group, I have the opportunity to work across multiple venues and concepts.
I think the two things we do best are our dumplings and our wok cooking. Whether it’s Xiao Long Bao, Har Gow, pan-fried dumplings or other traditional Chinese dim sum and handmade pastries, guests can experience a wide variety of Chinese dumplings across our different venues.
The other thing I’m particularly proud of is our wok-fried dishes. Combining traditional wok cooking techniques with Australia’s incredible produce creates something very special. Whether it’s seafood, premium Australian beef or seasonal vegetables, those dishes really showcase the ingredients at their best and are something every guest should try when visiting us.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately – and why?
Lobster. Since opening Pearl Dining, lobster has become one of our best-selling ingredients, so our team has spent a lot of time researching and understanding it.
We’ve explored different varieties such as Southern Rock Lobster and Eastern Rock Lobster, learning about their differences in texture, sweetness and the cooking techniques that best suit each variety. The more we work with lobster, the more we realise how versatile it is. Understanding the ingredient deeply allows us to create dishes that highlight its natural qualities rather than simply treating it as a luxury product.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas?
I eat out a lot. Every week I make time to visit different restaurants, cafés and venues because I believe inspiration can come from anywhere. Sometimes it’s a dish, sometimes it’s a service style, and sometimes it’s simply observing how guests interact with a space. I also spend time talking with my team. Some of the best ideas come from collaboration rather than working alone.
How are guests and their changing expectations making you think about your approach?
Guests today are more informed than ever before. People care about quality, sustainability, authenticity and value. They want to understand the story behind what they’re eating. I think that’s a positive evolution because it encourages chefs to be more thoughtful. It pushes us to keep evolving rather than falling back into old habits.
Are there any food trends you’re embracing or intentionally pushing back on right now?
I don’t usually follow trends just because they’re popular. What I do find really impressive is when talented chefs take very traditional, old-school dishes and find creative ways to evolve them while still respecting their original identity. When someone can make a classic dish feel fresh and exciting without losing what made it special in the first place, I think that’s a real skill and something I greatly admire.
What’s the best thing about being a professional chef?
I really enjoy the transformation process of food. Whether it’s receiving a beautiful piece of beef, preparing it, seasoning it, cooking it and finally presenting it on a plate, there’s something incredibly satisfying about seeing that journey from raw ingredient to finished dish. I feel very fortunate to be able to do something I genuinely love while also making people happy through food.
What about your current role or experience keeps you up at night?
People. As Group Executive Chef, my role is about so much more than just the food on the plate. It’s now focused on chef development, consistency across multiple venues and ensuring our teams have the support they need to succeed. The food is important, but people are what keep me thinking.
How do you switch off from the stress?
Like many people, I enjoy spending time at the gym and occasionally playing mobile games. Training helps clear my mind and gives me balance outside of work. Hospitality can be physically and mentally demanding, so taking care of my health is a priority for me. A chef needs a healthy body to have a long career.
What’s one piece of advice you’d give to your younger self?
Don’t be afraid to make mistakes. Being a chef requires a huge amount of experience, and experience comes from making mistakes and learning from them. Every mistake teaches you something valuable if you’re willing to reflect on it and improve. The most important thing isn’t avoiding mistakes; it’s making sure you learn from them.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout-out?
I’d like to give a shout-out to everyone working in hospitality, whether they’re chefs, kitchen hands, waitstaff or managers. This industry is incredibly demanding. Most of the time, while other people are celebrating birthdays, anniversaries, holidays and special occasions, we’re still at work helping create those experiences. Hospitality is built on the dedication of countless people behind the scenes, and I think they all deserve recognition for the hard work they do every day.
