Vicky Lau
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Vicky Lau | |
|---|---|
| Born | |
| Education | New York University / Le Cordon Bleu |
| Culinary career | |
| Cooking style | Innovative French / Chinese |
Current restaurant(s)
| |
Award(s) won
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| Website | www |
Vicky Lau, a culinary entrepreneur born in Hong Kong, is the founder and head chef of Tate Dining Room, a restaurant awarded two-Michelin star,[1] and green Michelin star Mora. In 2015, she was named the Best Female Chef in Asia by Asia's 50 Best Restaurants.[2][3]
Hong Kong-native Vicky Lau moved to the United States at the age of 15, where she attended a boarding school in Connecticut. She attended New York University, studying graphic communication. Following this she worked in advertising for six years and became graphic designer of a design agency.
After returning to Hong Kong in 2010, she enrolled in a nine-month course at Le Cordon Bleu in Bangkok, Thailand, and earned a Grand Diplôme.[4][5] She then entered the fine dining sector to increase her experience in culinary expertise.
Culinary career
Following her graduation from Le Cordon Bleu, Vicky Lau pursued a culinary career at Cepage,[6] a restaurant awarded one Michelin star, under the guidance of Chef Sebastien Lepinoy.[7] After a year, she established her own restaurant, TATE Dining Room & Bar, which was originally positioned on Elgin Street in Central, Hong Kong.[8]
TATE Dining Room
TATE Dining Room & Bar opened its doors on Elgin Street in 2012 and received a one Michelin Star rating in 2013.[9] Initially, the cuisine offered by Cheffe Lau featured a fusion of French and Japanese influences.
In 2016, the restaurant relocated to a larger venue on Hollywood Road, where Lau began to incorporate more elements of her Chinese heritage into the menu.[10]
The restaurant became a member of the Relais & Châteaux association in 2018.[11]
TATE Dining Room was recognized with two Michelin star in 2021, marking Cheffe Lau as the first female chef in Asia to achieve this level of distinction.[12] As of 2024, TATE Dining Room continues to offer an innovative dining experience that marries various Chinese culinary traditions with Western techniques.