At Kitchen Infinity, the official distributor of Gaggenau – the renowned German luxury brand for professional-grade home appliances since 1683 – we are proud to present the latest edition of the Gaggenau Culinary Artisan Series: “Crafting A Legacy of Culinary Excellence.” In collaboration with 14 top chefs from MICHELIN-starred restaurants, we will host a series of exclusive cooking masterclasses at our prestigious KI CLUB.
Agustin Ferrando Balbi
Founder / Chef
Andō – 1 Michelin Star,
No. 41 on Asia’s 50 Best Restaurants
Born into a Spanish-Italian family, Argentinian Chef Agustin Ferrando Balbi discovered his love for food at his grandmother’s table. He refined his skills at top Michelin-starred restaurants, including Zurriola and Nihonryori Ryugin. In 2016, he led HAKU in Hong Kong, and Andō, his first solo venture, showcases modern tasting menus inspired by his heritage and journey. Andō has held one Michelin star since 2021.
Ricardo Chaneton
Co-Founder / Executive Chef
MONO – 1 Michelin Star,
No. 24 on Asia’s 50 Best Restaurants
A native of Venezuela, Ricardo Chaneton grew up immersed in European and South American culinary traditions. His fine dining journey began at the 3 Michelin-starred Quique Dacosta, followed by seven years at the renowned Mirazur under Mauro Colagreco. Later, he became Executive Chef at Petrus in Hong Kong. At MONO, Ricardo blends his modern French training with personal flair, creating a unique tasting menu centered on seasonal ingredients.
Antimo Maria Merone
Co-Owner / Executive Chef
Estro – 1 Michelin Star,
No. 32 on Asia’s 50 Best Restaurants
Antimo, a proud Neapolitan, is redefining Italian cuisine. He honed his craft at ALMA under Gualtiero Marchesi and earned Michelin stars at L’Altro in Hong Kong and 8½ Otto e Mezzo in Macau. In 2021, he launched Estro with JIA Group, blending modern techniques with Neapolitan traditions to create refined tasting menus. Estro is MICHELIN-recommended and ranked among Hong Kong Tatler Dining’s Top 20, showcasing Antimo’s culinary vision.
Adam Wong
Executive Chef
Forum Restaurant – 3 Michelin Stars
Adam Wong, executive chef of the three Michelin-starred Forum Restaurant in Causeway Bay, is a protégé of the legendary ‘King of Abalone,’ Master Chef Yeung Koon-yat. With over 30 years of experience, Wong joined Forum in 1992 and is a graduate of the Chinese Cuisine Art Institute. He holds prestigious roles, including founder president of the Chinese Culinary Institute Master Chef Chapter and chairman of the World Master Chefs Association for Cantonese Cuisine, alongside memberships in esteemed culinary organizations.
Gaurav Kuthari
Chef de Cuisine
CHAAT – 1 Michelin Star
Gaurav Kuthari, Chef de Cuisine at the one MICHELIN-starred CHAAT in Rosewood Hong Kong, brings over 15 years of culinary expertise. Starting at the India Habitat Centre in New Delhi, he honed his skills at Lemon Tree Hotels, Le Meridien, and The Trident in Mumbai. Joining CHAAT in 2020 as Sous Chef, he played a key role in its MICHELIN-starred success. Now leading the kitchen, Gaurav showcases modern Indian cuisine, blending regional flavors and spices with his personal touch.
Loïc Portalier
Chef de Cuisine
Louise – 1 Michelin Star
Loïc is devoted to creating a welcoming atmosphere, blending Claudine’s cuisine with a modern and approachable style. At just 28, he has an impressive background, having worked at France’s top three-Michelin-starred restaurants, including Epicure at Le Bristol Paris, Paul Bocuse, and Régis et Jacques Marcon, as well as Belon and Louise in Hong Kong. With his passion for hospitality and culinary expertise, Loïc combines tradition and innovation to make every guest feel at home at Claudine.
Liu Zhen
Executive Chef
Yong Fu – 1 Michelin Star
Zhen Liu, a graduate of the Chinese Culinary Professional College, brings over 28 years of experience as an executive chef in five-star hotels. Trained for over 20 years by Mr. Weng, founder of Yong Fu, he mastered Ningbo cuisine while exploring other Chinese culinary traditions to craft innovative yet traditional dishes. After moving to Hong Kong during the pandemic, he began incorporating local ingredients into Ningbo cuisine, creating unique and delightful flavors. His passion for exceptional cuisine is rooted in a lifelong love for the culinary arts.
Adam Catterall
Head Chef
Roganic Hong Kong – 1 Michelin Star
With over 15 years of experience in renowned restaurants and a background in design, Chef Adam combines creativity with culinary expertise. His career highlights include roles at Vue de Monde in Melbourne, Aubaine in London, and The Lowry Hotel in Manchester, as well as crafting in-flight menus for Etihad Airways. In 2019, he joined Simon Rogan’s Roganic Hong Kong and Aulis Hong Kong as sous chef. Now head chef at Roganic, Adam drives innovation and delivers exceptional dining experiences.
Siu Hin Chi
Director of Culinary
Ying Jee Club – Two MICHELIN Stars
With an illustrious career spanning over 40 years at some of Hong Kong’s most venerated Chinese restaurants including the award winning T’ang Court at The Langham, Chef Siu’s relentless pursuit for excellence in Cantonese cuisine has won him legions of loyal fans and over 25 MICHELIN stars.
Cheung Kin Ming
Executive Chef
Ying Jee Club – Two MICHELIN Stars
Chef Cheung has been integral to Ying Jee Club’s success for the past 8 years, including its remarkable achievement of seven consecutive years with two MICHELIN stars. His culinary style is deeply rooted in Cantonese tradition, yet infused with innovative touches inspired by Chef Siu, creating fresh spins on classic favourites.
Joris Rousseau
Executive Chef
Feuille – One MICHELIN Star &
MICHELIN Green Star
Chef Joris Rousseau shares David Toutain’s expertise and knowledge of French cuisine. Prior to partnering with Toutain, Rousseau developed his culinary style alongside celebrated French chef Yannick Alléno. Chef was also awarded as Tatler Dining’s Rising Star.
Park Seung-hun
Head Chef
Hansik Goo – One MICHELIN Star
Chef Park is a distinguished member of Chef Mingoo Kang’s culinary team from three-MICHELIN-starred Mingles to Hansik Goo. With a strong understanding of Korean dining customs and traditions, his commitment lies in delivering an refined Korean dining experience to our customers. He was awarded as Young Chef in Black Pearl Restaurant Guide 2025.
Barry Quek
Head Chef
Whey – One MICHELIN Star
Chef Barry Quek from Singapore. Prior to Whey’s opening, he has worked in world’s renowned restaurants including MICHELIN-starred Joël Robuchon and Les Amis in Singapore, In De Wulf in Belgium, Attica in Melbourne, Portland restaurant in London.
Kylie Yang
Group Pastry Chef
Hansik Goo – One MICHELIN Star
Kylie joined Hansik Goo in 2022 as Junior Sous Chef, adding culinary expertise and a passion for extraordinary pastry. With experience at MICHELIN-starred restaurants such as Alma by Juan Amador in Singapore and Mingles in Korea, Kylie gain skillfully blends technique with tradition in her pastries.
