Ken Yau

Chef Ken Yau began his career in Toronto, working at Scaramouche and Nota Bene. From there, his career has taken him around the world, including the UK, to work at three-Michelin star restaurant The Fat Duck. From there, he helped to launch The Fat Duck in Melbourne, Australia, and then to Hong Kong, to work at Liberty Private Works. Yau takes inspiration from his travels, his mother’s cooking and the joy of community.