Biography
Through years of experience in different kitchens, Chef Tanny was trained and inspired from small cafe, Asian-influenced bistro, to sophisticated, well-established fine dining restaurant. His knowledge and background allow him to offer not only satisfying food, but also a wholesome dining experience with simple yet detail-focused dishes and interactive service to his guests. He believes that good culinary skills should not only be used on fancy plates, but also creating a better world. Welcome requests on Tammy’s tailor-made menus via Concierge, that he would guide you to a journey about sustainability and seasonality.
Experience Highlights
Private Chef (2022 - Present)
Line Cook, Pondi (2021 - 2022)
Demi Chef de Partie, Roganic Hong Kong (Michelin 1 Stared) (2021 - 2021)
Sous Chef, Brut (2020 - 2021)
Commis, Mandarin Grill + Bar, Mandarin Oriental Hong Kong (2018 - 2020)
Demi Chef de Partie, Les Saveurs Private Kitchen (2017 - 2018)
Commis, Grab Restaurant (2017 - 2017)
Certificate in Hotel Culinary Arts, Penasia School of Continuing Education (2016 - 2017)
Cuisines
Western, Fusion & Multinational
Spoken Language(s)
Cantonese, Mandarin, English
Chef's Note
In case there is any inconsistency between the translation of the English and Chinese dishes in the menu, the English shall prevail
I will arrive 2 hours prior to the dining time
I can prepare vegetarian portion for some of your guests
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order
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