A craftsman of Cantonese soul food

Being a chef is a lifelong mission—a quiet devotion to doing one dish, one detail, absolutely right. For Chef Samuel Su Wei-jian, that journey began not in a kitchen, but in a mechanic’s garage.

Born and raised in the rural outskirts of Baiyun, Guangzhou, Su grew up in a time and place where “farm-to-table” wasn’t a trend—it was a way of life. His older brother was a siu mei master, and the scent of roast meats, soup stocks, and stir-fried greens filled their home. Though Su first trained as a car mechanic, his heart remained in the kitchen, where food was memory, culture, and craft.

Su eventually traded tools for cleavers, driven by a longing to preserve the Cantonese flavours of his youth. Without formal training, he taught himself the traditional methods—the low-heat braises, wok hei mastery, and double-boiled soups—many chefs today shy away from.

Now at the helm of Flavourful House in Richmond Hill, Toronto, Su quietly leads one of the city’s most respected Cantonese kitchens. His food is not flashy—but it’s deeply honest. Every dish tells a story of humble origins, hard-won skill, and a steadfast belief in doing things the right way.

In honouring Chef Su with Chef of the Year, we recognize more than his talent—we honour his integrity, discipline, and his unwavering love for the craft of Cantonese cuisine.

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Flavourful House
♦ 280 West Beaver Creek Rd, Richmond Hill, ON, Canada
♦ www.flavourfulhouse.com