The chef, known for his incredible contributions to the culinary scene, first gained widespread recognition through his two popular Canadian restaurants: Lee and Bent. Over time, he expanded his influence by opening a third, world-renowned restaurant in Toronto called Susur, which further solidified his reputation as a master of modern cuisine. Before all the fame and accolades, the chef began his journey as a dedicated culinary arts apprentice at the Peninsula Hotel in Hong Kong—a formative experience that shaped his passion and technique. He grew up in Hong Kong alongside his five siblings, where early family life played a big role in shaping his values and work ethic. Today, the chef balances his demanding career with family life, proudly raising three sons—Levi, Kai, and Jet—who continue to inspire him both personally and professionally.