Terry Yeung

Graduating with honors from some of the world’s most prestigious culinary colleges namely Le Cordon Bleu, London and the Institut Disciples Escoffier, Hong Kong, Chef Terry is a natural culinary artist at heart. Trained in the intricacies of French gastronomy, he brings with him an impressive experience spanning almost 3 decades of professional practice including recent notable stints as Executive Sous Chef of the Executive VIP Restaurant of the global headquarters of banking giant Hong Kong Shanghai Banking Corporation, the posh and exclusive Pacific Club and the luxurious St. Regis Hotel in Hong Kong. Chef Terry’s Avant Garde Cuisine embodies both the complex flavors and characters of French gastronomy and the diverse culinary heritage of Hong Kong.   

Chef Terry is also an active and valued member of Chefs Sans Frontieres, a charity organization created by award winning Chef Allan Coxon for the purpose of raising funds for small artisanal food producers and farmers who have lost livelihoods and business through natural disasters. He is also recognized by the highly regarded, London based World Master Chefs Society as a Certified Master Chef and a Red Ribbon Member of the esteemed L’Ordre International des Disciples d'Escoffier – Hong Kong Delegation.