Chef Jeffrey acquired his professional skills with fine food in the course of his wide-ranging experience in some of Southern China’s leading hotels and restaurants (including Robuchon au Dome at Macau’s Grand Lisboa).
Born in Hunan Province, Chef Jeffrey headed to Guangdong in search of opportunities. He trained in hotel management and soon realized that cooking was his true passion. He says his life-changing moment came as a young hotel intern when he ate his first Western meal. “I was amazed by the taste of steak tartar and oysters,“ he says. “I never realized that raw food could taste so delicious!”
Jeffrey perfected his skills in traditional French cuisine during his three years working with Chef Georg Schroppel, a disciple of legendary American Chef Thomas Keller. “He was a real mentor to me and he taught me how to work efficiently and above all how to respect food. I owe a lot to Chef Georg who made me realise that if you think some ingredient is not good, it’s just because you don’t know it well enough.”
Such is his talent that Jeffrey has developed his own style, preparing contemporary French food with an Asian twist, but always including a fun element and some new ingredients. He loves to explore the possibility of local ingredients for French style cuisine. “The relatively long distance that many ingredients must travel surely affects the nutritional value of the food, so I try to source some ingredients from nearby,” he says.