Vicky Lau

Chef & Owner | TATE Dining Room (Hong Kong)

Owner | Poem Patisserie (Hong Kong)

Opened Poem Patisserie in 2017 as part of expanded Tate venue, specializing in luxury mousse cakes and celebration cakes with French-influenced techniques and Chinese-inspired flavors.

Chef & Owner | TATE Dining Room (Hong Kong)

Opened Tate Dining Room & Bar serving Franco-Asian cuisine with 'edible stories' concept. Earned one Michelin star at opening year, received two Michelin stars in 2021, and relocated to larger venue in 2017.

Creative Director | Advertising Agency (New York) (New York)

Worked in advertising for six years, eventually rising to creative director position at a design agency before transitioning to culinary arts.

Student | Le Cordon Bleu Dusit (Bangkok)

Studied culinary arts for nine months, earning the Grand Diplôme from Le Cordon Bleu Dusit.

Chef | Cepage (Hong Kong)

Trained at the Michelin-starred French restaurant Cepage in Hong Kong under the guidance of Chef Sebastien Lepinoy to refine culinary skills.

Owner | 摩 mora (Hong Kong)

Founded restaurant Mora, a new concept focusing on the versatility of soy, opened during the COVID-19 period.

Graphic Communication

American Bartending School New York

Importé via chef:apply

Grand Diplôme

Le Cordon Bleu International

Importé via chef:apply