Known for his attention to detail and work ethic, this executive chef manages the Western kitchen at Lisboa Hotels with passion and grit.
Food & Drink
This nutty, chewy breakfast is the perfect start to your day. Pair these oats with plant-based yoghurt or milk, with a side of fresh fruits.
From pork chop sandwiches to coffee brewed in clay pots – don’t miss our interview with Chef Simon Li to learn what Mercado de São Domingos has to offer!
Grain-free granola is a great alternative to the classic oat-based variety. Serve this spiced apple granola with any plant milk or yoghurt.
Armed with a sociology degree, Robuchon au Dôme’s cold food chef took a chance on herself and followed her culinary dreams.
Nepali chef Dinesh Gharti’s culinary story began at a small restaurant where his mother taught him to cook. He’s come a long way since.
Pedro Almeida shares his culinary journey, from growing up in a farm-to-table family business in Portugal to being executive chef of five restaurants in Macao.
An appetite for authenticity, precision and new challenges has taken respected Chef Tam Kwok Fung from Hong Kong to Thailand to Macao. We learn about his storied career and how he’s elevated Cantonese cuisine to world-class levels.
An early love for desserts led Kathine Kuok down a culinary path that would bring her all the way to Japan, then back again. Learn more about this talented young pastry chef from MGM Macau.