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CRAFTSMAN
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Soo kai
fong
Dim Sum Chef
He started his career in Singapore and worked in various restaurants and hotels such as the 5-star Hotel Marina Bay Sands before moving to Mumbai for the opening for the Hakkasan Group. In Switzerland he worked in the 1 * Michelin restaurant "Tse Fung" in the Hotel La Réserve in Geneva.
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kesang
soghatsang
Mövenpick and then led him into the 5-star hotel industry with the reopening of the Renaissance Hotel at Zurich Airport. Then he traveled to China and worked at the Jianguo Hotel (Ex Peninsula Hotel in Bejiing and to Kuala Lumpur / Malaysia for the re-opening of the New World and Renaissance Group. Back in Europe, he fell in love with the Algarve / Portugal and he opened his own restaurant.
His passion for culinary delights and the method of preparation of dishes from all over the world interested him more and more. Back in Switzerland he worked at the Grand Resort Bad Ragaz and the Hotel Saratz in Pontresina. After that he turned away from the hotel industry and concentrated entirely on gastronomy. Further stations were the Candrian Group and Kramer Gastronomy. Restaurant operations such as Alice Choo, Himmapan Lodge, Hongxi were successfully built up and managed by him.
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