Jowett Yu, the Taiwan-born, Canadian-trained, Hong Kong chef is a man of the world. Raised partly in rural Yilan province (where his grandmother grew her own rice, pickled her own vegetables and made her own wine), he was always fascinated by food. After getting a university degree in history, he followed his heart to culinary school in Vancouver and then flew off to Australia to work at Tetsuya's. His own Sydney restaurants followed before he moved on to Hong Kong where he's now executive chef at Ho Lee Fook.
Chinese Banquet 2.0
Chinese Banquet 2.0
Chinese Banquet 2.0
Jowett Yu, the Taiwan-born, Canadian-trained, Hong Kong chef is a man of the world. Raised partly in rural Yilan province (where his grandmother grew her own rice, pickled her own vegetables and made her own wine), he was always fascinated by food. After getting a university degree in history, he followed his heart to culinary school in Vancouver and then flew off to Australia to work at Tetsuya's. His own Sydney restaurants followed before he moved on to Hong Kong where he's now executive chef at Ho Lee Fook.