Born in Hong Kong -1985 丑 / Ox- and raised in Canada; Vicky Cheng has made a name for himself global scene of fine dining. Trained at Auberge du Pommier restaurant in Toronto and Daniel Boulud’s in New York before returning in 2011 to the city where he was born. In Hong Kong, he worked at Liberty Private Works, a private kitchen, and in 2016, he started VEA Restaurant, which earned a Michelin Star that same year.
When it all started in 2015 I had the chance to work closely with Vicky to imagine and create his personal brand image and also his first project VEA Restaurant and Lounge. During this journey I had the pleasure to meet and work with his partner Antonio Lai – VEA Executive Mixologist and Co-owner.
The creative and original dishes stimulate all the senses while also paying respect to the history and culture of Hong Kong, as well as the chef’s childhood memories.
Year:
2015 – Ongoing
Role:
Creative Direction
Brand:
Vicky Cheng
“I have a culinary vision, this merges Chinese x French;
using French techniques and combining these with Chinese culture.”
Vicky Cheng
The goal is to “make every dish taste like it’s not Chinese food”, and not copy anyone. We would never take a Chinese dish and cook it the exact way it’s meant to be. Ultimately, it is cooking Chinese ingredients the French way; something diners have never experienced before.”
find out more about Vicky’s on his Instagram:
@chefvickycheng
