Chef Angus has worked in major cities in Japan for six years, his Japanese cooking is ranging from Kyoto cuisine, Kapo cuisine, traditional Wagashi, to Izakaya dishes. During the time in Japan, Angus also worked in a fine dining French restaurant that he gained cooking techniques in traditional French cuisine and French pastry. These valuable experiences and knowledge helped him to go to a higher level of skills. Combining the two cooking cultures, Angus does not only focus on the taste of Japanese cuisine, but also adding elements from French cuisines.

Angus also served as the head chef of various restaurants in Hong Kong. He received supports from a number of international chefs that he had chances to provide catering and consultation services to different organizations.

Since his first day of the Chef’s life, he has been practising and trying new things in cooking. "I always strive for excellence. From the environment to the utensils, from the ingredients to the taste palates, all efforts I put to cook each dish is to make every details excellent," this is how Angus works.

Experience Highlights

Private kitchen 2011-present
Catering Chef 2011-present
Cooking Class Tutor 2011-present
喬屋Head Chef 2016-2018
一竜堂製菓Dessert head chef 2011-2015
Mandarin Oriental Hotel Pastry Chef 2006-2007
Nagoya Japanese cuisine chef 2001-2003
Niigata Japanese cuisine chef 2000-2001
Sendai French cuisine chef 1999-2000
Kobe French cuisine chef 1998-1999
Kyoto Japanese cuisine chef 1997-1998

Japanese, French & Asian
Spoken Language(s)

Cantonese, English
Chef's Note

You are suggested to rent tableware if you do not have matching plates for Japanese cuisine
Please hire one waiter from MobiChef if there is no domestic helper to assist table service (HK$900/staff)
I will bring 1 kitchen assistant for cooking work in kitchen
I will arrive 3 hours prior to the dining time
If the party is up to 15 guests I will do a site inspection. I will arrange it with you through messages once your booking is confirmed
In case there is any inconsistency between the translation of the English and Chinese dishes above, the Chinese shall prevail
I can prepare special food decor for birthdays or other celebrations on request
For induction/ electric stove, at least 2000W is required
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order
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Showing 2 review(s) submitted by Gourmets who booked Chef's service:
Jenne X


Menu selected: Yatai
Jane L

Angus 的日本菜令人喜出望外!

Sashimi十分新鮮, 是日本直送, 由廚師在自己屋企個廚房將原條魚片成刺身, 出菜時朋友都十分興奮, 配備的醬酒都是他自己的配方。鰻魚是Angus 自己劏的, 炸得剛剛好, 就連魚骨也很美味; 炸雞是menu 中最濃味,用來配酒很不錯; 我們都十分喜歡廚師自己浸的梅酒。

最後, 一定要提的是他自家製的和菓子,令本身不喜歡日本和菓子的我另眼相看了 (因為之前試過甜到膩的!! ) 原來Angus 說餐廳很多時都是買現成的, 很難花時間做, 真的是只有私房菜才可以吃到的心機菜。 滿足的一餐!味道、賣相都給十分, 會再訂的, 下次見!

Menu selected: Toryu