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介紹我們2025年的明星廚師
Chef Sonu,
Gaylord Indian Restaurant
Master Chef
At the helm of Gaylord is Master Chef Sonu (formally known as Rajendra Kumar), a culinary expert with 20 years of experience in Indian cuisine, honed across prestigious hotels and restaurants, bringing passion, authenticity, and innovation to every dish he creates at Gaylord Indian Restaurant.
Gaylord Indian Restaurant
Gaylord Indian Restaurant, a secret paradise in the heart of Tsim Sha Tsui, has been a beloved destination for authentic Indian cuisine since 1972. Known for its rich curries, tandoor dishes, and flavorful street food-inspired appetizers, Gaylord offers a true taste of India. The exotic interiors, elegant ambience, and carefully crafted dishes continue to capture the hearts and taste buds of both locals and visitors, making it the go-to spot for an unforgettable Indian dining experience in Hong Kong.
Chef Giandomenico ‘Gianni’ Caprioli
Giando Italian Restaurant & Bar
Founder & Chef
踏足廚藝界超過二十年的Angelo Agliano於意大利餐廳Tosca di Angelo擔任總監之位，以其豐富的烹飪經驗為Tosca di Angelo客人創造前所未有的米芝蓮星級體驗。
Angelo表示:「鍾情於意大利高級餐飲的香港饕客與日俱增。我期望為Tosca di Angelo食客提供非同凡響的餐飲體驗。」
大廚Angelo曾於不同的頂級餐廳工作，當中包括L’Atelier de Joël Robuchon，其精彩的職業生涯遍佈世界各地。憑藉其一絲不苟的精神，以及其對優質食材的不懈追求，Angelo帶領其團隊創造出一道又一道如工藝品般讓人賞心悅目、俘虜人心的菜式。
Chef Amoo,
O'Thai Restaurant
Master Chef
At the helm of O’Thai is Chef Wijannarongk Kunchit, affectionately known as Chef Amoo, a celebrated Thai cuisinier with over 30 years of experience. His illustrious career includes launching the Michelin-listed Sukho Thai in Stanley, Thai Basil in Admiralty, and the Michelin-recommended Namo Thai. Now, at O’Thai, Chef Amoo brings his vast experience and passion for authentic Thai flavours to the table, offering diners an elevated Thai street food experience with stunning sea-views.
O'Thai
O’Thai, located by the seaside in Kowloon near Harbour Grand Kowloon Hotel, brings the vibrant flavors of Thailand’s street food to life with stunning Victoria Harbour views. Led by Chef Wijannarongk Kunchit, fondly known as Chef Amoo, a Chiang Mai native with over 30 years of experience, O’Thai offers an authentic culinary journey. Chef Amoo, renowned for his work at Michelin-listed Sukho Thai, Thai Basil, and Namo Thai, combines traditional recipes with creative artistry. At O’Thai, every dish tells a story, celebrating Thai street culture and creating unforgettable dining experiences that honor the essence of Thailand.
Chef Owen Panzica,
香港萬麗海景酒店
行政總廚
行政總廚Owen Panzica出生於美國猶他州，並在馬來西亞長大。大學宿舍裏的廚房是他的第一個舞台，自此與烹飪結下不解之緣的他，足跡遍布亞洲各地，累積超過20年入廚經驗，亮麗履歷包括米芝蓮推薦餐廳如香港FoFo by el Willy 及La Paloma等。具多元文化背景的Owen，從生活體驗中探尋各種文化交融的魅力，從中獲得源源不斷的靈感，於餐桌上綻放出猶如香港國際大都會般融合多地元素、精彩萬千的美食盛薈。
Chef David Parkin,
香港東涌世茂喜來登及福朋喜來登酒店
行政總廚
任職香港東涌世茂喜來登酒店及福朋喜來登酒店英籍行政總廚David Parkin，更兼任海岸扒房主理人，以尋找快樂牛為使命。海岸扒房於大嶼山內以優質牛扒而備受讚譽，亦致力成為香港其中最出色的炭烤扒房。
David的成長歷程
謙遜的David來自英國北部，他對自然和環境的熱愛體現在他的工作和菜單中。除了制定海岸扒房的烹飪宗旨外，他還負責監督香港東涌世茂喜來登及福朋喜來登酒店的西廚房運營。
行政總廚 David於15 歲時，就在英國北部點燃了他對美食和好客的熱情。他的第一份工作是擔任冷盤廚師，以高效率精準地削蔬菜。他在周日烤肉、泡芙糕點和麵包店的廚房中，發掘了對美食實驗的渴望和廚藝的天賦。他對入廚最早的記憶，是從自家菜園裡採摘新薯，再將它們與新鮮薄荷混合。
Chef Sam Chan 陳淦森,
香港喜來登酒店
麵包及糕點部行政總廚
年青有為的陳淦森師傅（Sam）擁有超過17年烘焙麵包及蛋糕糕點經驗，於2021年加盟香港喜來登酒店並於2024年擢升為麵包及糕點部行政總廚一職，負責管理酒店７間餐廳及宴會部的甜品構思、製作及出品。Sam師傅相信甜品是一種技藝，包含技術及藝術兩部分。而他亦相信，透過跟同業比較駢進，互相交流和學習，是推動行業發展及進步的方法之一。
Chef Angelo Aglianó,
香港麗思卡爾頓酒店
Culinary Director
Chef Angelo Aglianó brings over two decades of experience in culinary arts to the one Michelin-star Tosca di Angelo at The Ritz-Carlton, Hong Kong as its director.
"My vision is to expand Tosca di Angelo into a culture of gastronomic excellence," says Chef Angelo.
During his prolific career, Chef Angelo has worked at a number of the world's most reputable and prestigious restaurants, including L'Atelier de Joël Robuchon in Monaco. With rigorous attention to detail and a deep respect for his ingredients, Chef Angelo is a virtuoso culinary artist who creates dishes that excite and delight.
主厨厨房的日程
