As Executive Chef of Beijing’s Chao Shang Chao, Hong Kong native Yat Fung Cheung weaves innovation with the rich culinary tradition of Chiu Chow, achieving three coveted Michelin stars for two consecutive years. His culinary influence is further evidenced by his long list of accolades, including a Gold Medal at the Chinese Cuisine World Championship, and most recently, Three Knives at the Best Chef Awards. 

Hailed as “The King of White Truffles”, Chef Umberto Bombana is a culinary legend, thanks to his three-Michelin-starred prowess and for raising the profile of Italian gastronomy across the region. His cuisine is based on impeccably-sourced ingredients, and Bombana continues to delight fans in Macau, Hong Kong and beyond with his signature recipes.

Italian Chef Marino D’Antonio partnered with Chef Bombana to open Opera BOMBANA, which quickly became one of the most popular Italian restaurants in Beijing. On top of opening many highly successful restaurants across China, Chef Marino has also authored culinary books to share his knowledge of Italian gastronomy in China.

Trained at the prestigious L’Ecole Lenôtre in Paris and L’Ecole in Tokyo, Chef Lok Hin Yam enjoys a glittering career punctuated by prestigious awards—Silver in the 2017 C3 Chocolate Competition in North America, “Best Artistic Piece” and the “Pierre Hermé Trophy” at last year’s Constance Festival Culinaire, and “Best Pastry Chef” at this year’s Tatler Best Hong Kong and Macau Awards.