The certified sommelier turned food and beverage trainer talks about training in London, her personal motivation and Macao’s maturing wine market.
Food & Drink
The 33-year-old Guangdong native tackles a two-hour commute to and from work every day to serve his customers delicious noodles, coffee and kaya toast at Nanyang Kopi.
From the football pitch to some of the world’s top kitchens, the 30-year-old has followed a path to culinary excellence all his own.
Chef Sam Sham has worked in nearly 20 different restaurants since 1971, and his passion for traditional Chinese dishes has only grown since.
Ristorante il Teatro’s Chef Nicholas Olivas went from baking at home to mastering the flavours of Italian cuisine in some of the world’s most prestigious kitchens.
As Macao’s only wholesale distributor of imported Chinese tea, Va Lun Tea Shop has been one of Sands China’s most reliable local suppliers for nearly 20 years.
Armed with little more than taste memories and Google Drive, Takahiro Usui left his job in the gaming industry to open a ramen-ya in Fai Chi Kei in the midst of the pandemic.
Defying family preference for him to become a businessman or a lawyer, this Fresno talent proved that he has what it takes to be a top-tier chef.
Karen Leong went from baking cakes and prepping pastries to flipping larger-than-life burgers – and she couldn’t be happier.