First Representative from Macau, China; Empowering Sustainable Culinary Transformation

(Macau SAR, January 14, 2026) Galaxy Macau is proud to announce that Daniel Chio, an aspiring young local from the leading integrated resort’s esteemed professional team, has been selected for the “Young Chefs Programme” (YCP) organised by the Food and Agriculture Organization of the United Nations (FAO), coordinated by the World Food Forum (WFF), a remarkable achievement for Galaxy Macau and Chio as he is the first and only young chef representing Macau, China to receive this honour.

The programme selects 10 young chefs aged 18 to 35 from around the world to transform agrifood systems through sustainable culinary practices. The Programme is a key United Nations initiative to foster the next generation of culinary leaders and advance sustainable consumption and production patterns worldwide.

As participant in the 2026 Cohort of the Programme – running from January 2026 to January 2027 – Chio will receive mentorship from the World Association of Chefs’ Societies, participate in 16 to 20 hours of online activities per month, and represent Macau, China at high-level international food forums to further develop his skills, knowledge, and global network in sustainable gastronomy.

Previously serving as Chef de Partie at Galaxy Macau and recently promoted to Sous Chef, Chio has over 10 years of experience in fine-dining and high-volume kitchen management. He is a strong advocate of sustainable kitchen practices, including utilising whole ingredients from nose-to-tail and root-to-leaf to minimise waste; prioritising local, seasonal, organic and naturally-grown produce along with self-cultivated herbs; adopting energy-efficient methods such as natural defrosting and opting for high-efficiency equipment; implementing strict First-in, First-out (FIFO) inventory management to control wastage; and promoting plant-forward meals with reduced processed food and packaging.

Galaxy Macau has long been committed to supporting the Macao SAR Government in strengthening the city’s positioning as a UNESCO “Creative City of Gastronomy” and actively nurturing local culinary talent. In line with this commitment, the company has continuously provided Chio and the culinary team as a whole with diverse training opportunities and professional development guidance to polish expertise knowledge in sustainable gastronomy. Moving forward, Galaxy Macau will continue to support all teams’ growth through internal workshops, international exchanges, and operational resources, alongside promoting Macau’s unique food culture and environmentally conscious dining concepts on a broader stage.

Chio said: “I am grateful for the continuous cultivation and support from the company, which have provided me with diverse learning opportunities and room for growth. Being selected for this international programme is a tremendous encouragement. I will apply what I have learned to showcase Macau’s creative and responsible food culture to the world, contributing to a healthier and more sustainable future for dining.”

For more information and news about Galaxy Macau, please visit www.galaxymacau.com.

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