Edward Cheng
Executive Chef, Missing Chopsticks

Chef Edward Cheng, with over 17 years of culinary expertise, honed his skills at the Pacific Institute of Culinary Arts before joining the three-Michelin-starred L’Atelier de Joël Robuchon in Hong Kong. His culinary journey continued at the acclaimed 2-Michelin Star Spoon by Alain Ducasse, later becoming Rech by Alain Ducasse, renowned for its 1-Michelin Star and Four Stars from Forbes Travel Guide at the InterContinental Hong Kong. Throughout, he embraced Mediterranean, particularly French, culinary styles. Inspired by farmers markets and art galleries, Chef Edward crafts inventive dishes that seamlessly blend impeccable flavors and techniques with a nod to his Chinese heritage. Beyond creating meals, he views a dining experience as a relationship between chef and diner, a connection he strives to cultivate in every service.

William Lew
Executive Chef, Club Versanté

Chef Will Lew’s culinary journey is a testament to his passion for art, food, and sustainability. Initially aspiring to be an artist, his immersion in cooking began with his grandfather, a chef in Chinatown, instilling in him a love for food and creativity. Despite pursuing an animal biology degree and playing as a violinist, he discovered professional kitchens, starting from washing dishes to eventually running restaurants for Glowbal Group. His commitment to sustainability led him to become the Chef de Cuisine of Notch8 at Fairmont Hotel Vancouver, advocating for Ocean Wise and earning the Rawbar the title of the first 100% Ocean Wise sushi restaurant in Canada. After opening Quanjude and earning a Michelin Star, he fulfilled his dream of working for a non-profit, becoming the Executive Chef of Ocean Wise Conservation Association. Chef Will now heads Club Versante in Richmond, embracing his Chinese heritage and collaborating with the Chinese Restaurant Awards to showcase diversity and pride in Asian cuisines.

William Li Luxi
One-to-Watch, Chinese Restaurant Awards

At 27, Chef William Li Luxi is a passionate culinary artist with a deep love for both French and Chinese cuisines. He started his culinary journey at Vancouver Island University, honing his skills and discovering his passion for gastronomy. After graduation, he continued to grow under the guidance of Chef Ernst Dorfler at Five Sails restaurant, known for its Pacific Northwest cuisine. When Chef Dorfler retired, Chef Li moved to L’Abattoir, an upscale French restaurant with a Michelin recommendation and receives guidance from Chef Lee Cooper, where he proudly served as Chef de Cuisine. Fueled by his Chinese heritage, Chef Li aims to refine Chinese cuisine by blending techniques from French culinary traditions, creating a unique fusion of flavors, textures, and presentations. He believes that this fusion will elevate traditional Chinese dishes and bring new experiences to diners, pushing the boundaries of culinary creativity.