Chef Chua has been working in China for the past 20 over years, holding the position of an Executive Chef with the Hyatt Hotels in China, taking charge of the culinary team for opening of new properties under the Hyatt flagship.

 

He started his culinary apprenticeship with Master Chef Hooi Kok Wai at the age of 16 to learn Chinese cooking.  He later enrolled in Shatec to explore the world of western cuisines.

 

In early 90s, he joined the Shangri-la group and was part of the opening team for Shangri-la Rasa Sentosa.  Thereafter, he was posted to Shanghai to head the opening team for the opening of Portman Shangri-la (the current Portman Ritz-Carlton).  Soon after, he was headhunted to lead the opening team for Swissotel Beijing.

 

He later joined the Hyatt group of hotels and he was tasked to lead the culinary teams for the opening of the new properties under the Hyatt flagship in China.

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Chef Chua has extensive experience in the area of banqueting.  He is the first to handle events catering for exclusive state banquets in the Forbidden City and large corporate events at the Great Wall of China.  During his service with the Hyatt Hotels, he has led teams that have won numerous regional & international culinary competitions.

 

Chef Chua is a hands-on chef who has worked in  some of the best international hotel chains throughout his career.  His culinary expertise, clear communication style and attention to detail ensure his menus will  wow your guests.

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