{"id":32,"count":2,"description":"Jowett Yu brings his diverse culinary background and passion for Chinese flavours to his position as Executive Chef at Black Sheep Restaurants, overseeing restaurants including Canton Disco, Ho Lee Fook, Fukuro, Le Gar\u00e7on Saigon and Le Petit Saigon.\r\n\r\nYu\u2019s cooking style reflects his Taiwanese heritage and extensive time spent in Chinese communities around the globe. His distinct take on regional cuisine combines the familiar flavours of traditional dishes with premium local ingredients, modern techniques and refined aesthetic sensibilities.\r\n\r\nYu\u2019s love for food started at a very young age, when, as a boy in Taiwan, he spent long summers with his grandma, a prolific cook, in her countryside kitchen in Yilan province. His most vivid childhood memories are of her picking fresh hen eggs, pickling vegetables, growing rice and making wine, among other impressive culinary feats. It was her limitless ability to transform simple ingredients that has been Yu\u2019s greatest source of inspiration throughout his career.\r\n\r\nAfter his family immigrated to Canada, Yu found a job washing dishes at a neighbourhood burger joint, and at the age of 15, he was promoted to actually cooking the burgers. He continued his studies and graduated from university with a history degree, but once he fulfilled this obligation to his more conservative parents, he decided to pursue his true passion for cooking at the Art Institute of Vancouver.\r\n\r\nFresh out of culinary school, Yu jumped at the opportunity to intern at Tetsuya\u2019s in Sydney, which turned into a full-time position that lasted several years. During that time, the fine dining restaurant ranked within the top five of San Pellegrino\u2019s World\u2019s 50 Best Restaurants list. Yu then went on to Marque Restaurant, a three-hat restaurant known for its modern and molecular style, where he specialised in pastries and desserts.\r\n\r\nYu later partnered up with fellow young chef Dan Hong and the pair, inspired by Momofuku\u2019s David Chang, were invited to combine their French training and Asian heritages into a funky Asian concept with a similar ethos. The result was Sydney\u2019s Ms. G\u2019s, which took off immediately and won a prestigious hat from the Sydney Morning Herald\u2019s Good Food Guide in its second year. The success of Ms. G\u2019s was quickly followed by the opening of Mr. Wong, one of the most popular Cantonese restaurants Sydney has seen.\r\n\r\nYu then met Black Sheep Restaurants Co-Founder Christopher Mark, who challenged Jow to join the group and open a successful Chinese restaurant in Hong Kong. Ho Lee Fook opened in June 2014 introducing Hong Kong to a funky Chinese kitchen where he reinterprets classic Chinese dishes and flavours with premium ingredients, modern techniques and a touch of humour. He then oversaw the opening of Vietnamese grill house Le Gar\u00e7on Saigon and its offshoot, Le Petit Saigon, serving authentic Banh Mi Thit. In 2018, the group opened Fukuro, a boisterous izakaya, and its first international outpost, Canton Disco in the Shanghai EDITION.\r\n\r\nWhen not making the best dumplings and roasted goose in town, Yu enjoys bike riding in Hong Kong\u2019s picturesque New Territories, listening to old school hip hop and watching his favourite film, Bloodsport starring Jean-Claude Van Damme.","link":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/jowett-yu\/","name":"Jowett Yu \u6e38\u5fe0\u8aed","slug":"jowett-yu","taxonomy":"post_tag","meta":[],"yoast_head":"\nJowett Yu \u6e38\u5fe0\u8aed Archives - Gaggenau Home Chefs 2020<\/title>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/jowett-yu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jowett Yu \u6e38\u5fe0\u8aed Archives - Gaggenau Home Chefs 2020\" \/>\n<meta property=\"og:description\" content=\"Jowett Yu brings his diverse culinary background and passion for Chinese flavours to his position as Executive Chef at Black Sheep Restaurants, overseeing restaurants including Canton Disco, Ho Lee Fook, Fukuro, Le Gar\u00e7on Saigon and Le Petit Saigon. Yu\u2019s cooking style reflects his Taiwanese heritage and extensive time spent in Chinese communities around the globe. His distinct take on regional cuisine combines the familiar flavours of traditional dishes with premium local ingredients, modern techniques and refined aesthetic sensibilities. Yu\u2019s love for food started at a very young age, when, as a boy in Taiwan, he spent long summers with his grandma, a prolific cook, in her countryside kitchen in Yilan province. His most vivid childhood memories are of her picking fresh hen eggs, pickling vegetables, growing rice and making wine, among other impressive culinary feats. It was her limitless ability to transform simple ingredients that has been Yu\u2019s greatest source of inspiration throughout his career. After his family immigrated to Canada, Yu found a job washing dishes at a neighbourhood burger joint, and at the age of 15, he was promoted to actually cooking the burgers. He continued his studies and graduated from university with a history degree, but once he fulfilled this obligation to his more conservative parents, he decided to pursue his true passion for cooking at the Art Institute of Vancouver. Fresh out of culinary school, Yu jumped at the opportunity to intern at Tetsuya\u2019s in Sydney, which turned into a full-time position that lasted several years. During that time, the fine dining restaurant ranked within the top five of San Pellegrino\u2019s World\u2019s 50 Best Restaurants list. Yu then went on to Marque Restaurant, a three-hat restaurant known for its modern and molecular style, where he specialised in pastries and desserts. Yu later partnered up with fellow young chef Dan Hong and the pair, inspired by Momofuku\u2019s David Chang, were invited to combine their French training and Asian heritages into a funky Asian concept with a similar ethos. The result was Sydney\u2019s Ms. G\u2019s, which took off immediately and won a prestigious hat from the Sydney Morning Herald\u2019s Good Food Guide in its second year. The success of Ms. G\u2019s was quickly followed by the opening of Mr. Wong, one of the most popular Cantonese restaurants Sydney has seen. Yu then met Black Sheep Restaurants Co-Founder Christopher Mark, who challenged Jow to join the group and open a successful Chinese restaurant in Hong Kong. Ho Lee Fook opened in June 2014 introducing Hong Kong to a funky Chinese kitchen where he reinterprets classic Chinese dishes and flavours with premium ingredients, modern techniques and a touch of humour. He then oversaw the opening of Vietnamese grill house Le Gar\u00e7on Saigon and its offshoot, Le Petit Saigon, serving authentic Banh Mi Thit. In 2018, the group opened Fukuro, a boisterous izakaya, and its first international outpost, Canton Disco in the Shanghai EDITION. When not making the best dumplings and roasted goose in town, Yu enjoys bike riding in Hong Kong\u2019s picturesque New Territories, listening to old school hip hop and watching his favourite film, Bloodsport starring Jean-Claude Van Damme.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/jowett-yu\/\" \/>\n<meta property=\"og:site_name\" content=\"Gaggenau Home Chefs 2020\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/#website\",\"url\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/\",\"name\":\"Gaggenau Home Chefs 2020\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"CollectionPage\",\"@id\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/jowett-yu\/#webpage\",\"url\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/jowett-yu\/\",\"name\":\"Jowett Yu \\u6e38\\u5fe0\\u8aed Archives - Gaggenau Home Chefs 2020\",\"isPartOf\":{\"@id\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/#website\"},\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/tags\/32"}],"collection":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/posts?tags=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}