Franky Yeung

A Lifetime of Craft, A Legacy Shared

Franky Yeung’s career spans more than half a century and a defining period in Canadian Chinese dining. From his early training in Hong Kong to the seafood restaurants he helped build in Greater Toronto, his work carries the lessons of his mentors and a commitment to passing them on.

Yeung entered the kitchen as a teenager, learning Chiu Chow cuisine through a demanding apprenticeship. His training in cooking and culinary carving taught him patience, discipline and respect for the craft. After working in established Hong Kong restaurants, he immigrated to Toronto in 1984, bringing those traditions to a new community.

At Fishman Lobster Clubhouse and Jumbo Lobster Restaurant, the celebrated lobster towers have become a draw for diners from Canada and abroad. Behind their scale is Yeung’s experience in sourcing, operations and building teams, the practical knowledge that allows ambitious restaurants to thrive.

His contribution also reaches into classrooms, private Chiu Chow dinners, television appearances and public demonstrations. Teaching has given him a way to share Chinese culinary traditions with wider audiences while helping younger chefs develop careers of their own.

The 2026 Canada Master Chef of the Year honour recognizes both his culinary achievements and that generosity. Yeung still speaks of his mentors with gratitude and takes pride in the chefs he has trained. His hope is that Chiu Chow and Cantonese cooking will continue to be practised and respected, with each generation passing its knowledge to the next.