Chefs on Hungru

Andrew Wong was drawn into the culinary industry by its 'magic'. He is described as a 'chef anthropologist' on his Instagram profile, indicating a deep interest in the cultural...

Frank Yeung's culinary journey began with the opening of Mr Bao in Peckham. He later expanded his portfolio with Daddy Bao in Tooting, and is also associated with Wonton...

Mandy Yin is the author of two cookbooks: 'Sambal Shiok: The Malaysian Cookbook' and 'Simply Malaysian'. She initially started her culinary journey with a street food business...

Co-owner and key person behind Sichuan Fry and Dumpling Shack, bringing their popular street food concept to a permanent restaurant.

Jeff Galvin completed his catering college education in 1988. Throughout his career, he has worked alongside culinary legends such as Nico Ladenis and Marco Pierre White,...

The upcoming 'Kong' Chinese pub will be located in Shoreditch, East London, within a historic former pub building that first opened its doors in 1792. The venture is planned to...

Co-founder and chef of Hot 4 U, known for his innovative and zero-waste culinary approach.

Asma Khan is the author of the cookbook 'Monsoon'. She is a vocal advocate for women in the culinary industry and often employs an all-female kitchen team.

Former Corporate Executive Chef at SURG Restaurant Group.

Chef with 11 years of experience, offering cooking classes in Tel Aviv's Carmel Market.

Chef Julio Delgado is recognized for his ability to blend European and Latin American culinary traditions, creating unique and flavorful dishes.

Fadi Kattan is not only a chef but also an author, with his book 'Bethlehem: a celebration of Palestinian food' highlighting his deep connection to his heritage and culinary...

Philip Chiang's mother is Cecilia Chiang, a highly acclaimed chef who introduced authentic Mandarin and Sichuan cuisine to the United States. She was a James Beard award winner...

Luke Larsson is involved with multiple culinary establishments under the umbrella of the Kemptown Project.