Chan Yan-tak
Chan Yan-tak | |
|---|---|
| Born | Kowloon, Hong Kong |
| Occupation | Chef |
| Known for | First Chinese chef awarded three Michelin stars |
Chan Yan-tak () is a distinguished Hong Kong-based Chinese culinary expert, recognized as the inaugural Chinese chef to be awarded three Michelin stars. Beginning his culinary journey in his early teens, he earned his Michelin accolades while leading the kitchen at Lung King Heen, located within the Four Seasons hotel in Hong Kong, after being convinced to return from retirement.
Biography
Originally from Kowloon, Hong Kong, Chan entered the culinary field around the age of 13 or 14 following the passing of his father, initially undertaking simple kitchen duties due to his young age. Throughout the 1970s, he advanced his career across several Hong Kong dining establishments, including Fook Lam Moon. In 1984, he took on the role of sous chef at the Regent Hotel Hong Kong, was promoted to executive chef a year later, and remained there for 15 years.
After losing his wife, Chan stepped away from his career to focus on raising his daughter. In 2002, he was appointed executive chef at Lung King Heen by the Four Seasons Hong Kong. Under his guidance, the restaurant achieved three Michelin stars in the 2009 Hong Kong and Macau Michelin Guide, celebrated for its Cantonese seafood specialties. This accomplishment marked Chan as the first Chinese chef to earn such an honor, coinciding with Michelin’s inaugural Asian guide outside Tokyo. That year, the only other establishment awarded three stars was a venue by Joël Robuchon in Macau.