Promoting Hospitality as a career of choice, a profession and a vocation, YYY Hong Kong is a national competition open to all young professional Chefs, Waiters, and Mixologists from any background working in Hong Kong’s Hospitality sector.
The YYY competition was established in 1979, in the UK in partnership with UKHospitality and the Restaurant Association to promote hospitality as a career of choice, a profession, and a vocation. Today, with this new revitalised format Young Chef Young Waiter and Young Mixologist continues to honour the next culinary and service stars globally.
In 2024, YYY Hong Kong introduced the Young Mixologist category for the very first time. During the competition the 12 finalists were paired into team of three, with one chef, waiter and mixologists. The live final took place at the at the International Culinary Institute (ICI). Congratulations to the three winners who will go to the World Finals in Singapore to represent Hong Kong on a global stage.
Congratulations to winning chef, Angus Wong, winning waiter Tony To, and the winning mixologist Evan Mak.
The winning Chef, Waiter, and Mixologist trio from each country will join for the World YYY Final competition, scheduled for Friday 22nd – Sunday 24th November 2024 in Singapore.
World YYY Hong Kong Competition 2024:
CLICK HERE TO ENTER YYY HONG KONG 2024 – NOW CLOSED
WHY ENTER WORLD YYY
The aim of World YYY is simple: to uncover the very best young talent in our industry and help equip them with relevant skills, current knowledge and the network needed to succeed in the world of hospitality. Devised by respected professionals, the competition has a fresh modern approach that focuses on tasks and criteria that are challenging, educational and fun.
World YYY showcases all aspects of hospitality. Inspiring, empowering, and inclusive, most of all we celebrate the capabilities and diversity of our amazing industry.
Many past winners have gone on to achieve huge success in hospitality and YYY proudly supports the future stars in Hong Kong’s kitchens and restaurants.
Winners and judges have included some the industry’s great recognisable names to include – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling and Fred Sirieix.
Dining Editor at Tatler Hong Kong
Fontaine Cheng, dining editor at Tatler Hong Kong, brings over a decade of experience in the lifestyle sector to her role. She has a knack for creating in-depth dining narratives, conducting chef interviews and social media content to engage audiences.
Her work includes conversations with rising star chefs such as Jeremy Chan of Ikoyi and Santiago Lastra of Kol in London; local culinary heros Danny Yip of The Chairman and Vicky Lau of Tate Dining Room; and international luminaries including Gordon Ramsay, André Chiang, Anne-Sophie Pic, and Nobu Matsuhisa.
In addition to hosting events like the Tatler Dining Awards and Tatler Dining Bar Awards, Fontaine has led discussions and judged culinary competitions. Her varied contributions highlight her deep engagement and influence within the community.
Founder of Proudly Asian
With more than 10 years of experience in broadcast journalism and digital media, Isabel is a TV presenter & producer, event emcee & moderator, voice talent, and media trainer. Her work has been seen on Yahoo Finance, Bloomberg TV, Travel Channel, Tatler Asia and more.
She is the founder of Proudly Asian - an award-nominated media platform and destination for cultural awareness and appreciation with an aim to raise the collective voice of the global Asian Pacific community through telling bold and proud stories of Asians that challenge stereotypes. Since its inception in 2021, Proudly Asian has an active base of audience from over 35 countries.
Founder of NOMAD Caviar, Director of Francis & Aaharn
Jason Cohen is the Founder of NOMAD Caviar. Jason comes from a background in hotels, restaurants and nightclubs. Jason is a co-founder of CE LA VI (Singapore, Tokyo, Taipei and Dubai) and in 2014 sold a majority stake to L Capital Asia (the private equity fund sponsored by LVMH and now L Catterton). Jason is still responsible for all the group operations and business in Greater China and North Asia. Since 2007, Jason has also worked with the Fleming Hotel and together with the owners of the property is responsible for the operations, marketing and general management of the company.
Jason is also a director and shareholder of Francis, Francis West and Aaharn (1 Michelin star) restaurants in Hong Kong.
Founder of The Arcane Collective & Netflix's The Final Table
From Perth to London, and now Hong Kong, Shane Osborn’s culinary career and talents span the globe. He became the first Australian chef to lead a restaurant to attain Michelin star status with Pied à Terre, London – all at the tender age of 29. Later earning a second star, Pied à Terre was internationally recognised for being one of Europe’s and the world’s best restaurants including Decanter Restaurant of the Year, San Pellegrino Readers’ Choice Restaurant of the Year, 29/30 in the Zagat guide, and 8/10 in the Good Food Guide.
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Shane relocated to Hong Kong in 2012 and in 2014, he opened his first solo venture in the city, Arcane. A modern European refined dining restaurant that focuses on the finest quality cuisine, service, and wine, Arcane was awarded its first Michelin star in 2017 and has retained it ever since.
Cornerstone, a modern all-day bistro in the bustling heart of Central was Shane’s second restaurant in Hong Kong, opening its doors in 2019. He launched his third restaurant in 2021, Moxie, at LANDMARK Central and united the three under the umbrella group of The Arcane Collective.
However, if not recognised for his ingredient-driven, socially, and environmentally aware group of restaurants, Netflix viewers will know him from the platform’s first-ever world class cooking competition, The Final Table. Placing 2nd with fellow Australian chef and long-time friend, Mark Best, the show’s popularity further propelled Shane’s stardom on the international stage.
Culinary Director of The Landmark Mandarin Oriental
Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s contemporary, fine dining restaurant, was listed as No. 31 in Asia’s 50 Best Restaurants 2020 and rewarded as Sustainable Restaurant Award; and for the 15th consecutive year, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau, and its Michelin Green star award in 2022 and 2023, recognising Amber’s sustainability efforts.
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Richard began his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In Holland, he won the prestigious Golden Chef’s Hat for “Young Chef of the Year”, an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.
With a strong desire to explore world cuisines and an innate curiosity, Richard then embarked on a journey that saw him hold Executive Chef positions at the Royal Palm in Mauritius and The Sandy Lane in Barbados. In 2005, he was appointed Executive Chef for The Landmark Mandarin Oriental.
Committed to driving culinary exploration and creativity, Richard is admired for his fresh ideas and innovative spirit. In December 2018, the hotel’s signature restaurant, Amber, closed temporarily for renovations. During the four-month closure, Richard and his team spent time exploring new ingredients, contemplating the needs of diners and crafting a bold new culinary philosophy. The restaurant’s contemporary menu is founded on French culinary techniques with an innovative approach. Amber invites diners to indulge in a pleasurable and mindful dining experience of the clean flavours of the natural ingredients.
Richard takes particular pride in the superb quality of his ingredients. “There is no compromise regarding quality. At Amber, we are committed to using the finest and freshest ingredients sourced sustainably and ethically from the region. Great emphasis is also placed on beautiful, creative presentations employing varying food textures and colours.”
In a city renowned for its quality and variety of cuisine, Amber offers a nuanced menu that highlights pure flavours, masterful techniques and a creative vision.
Executive Chef of Ho Lee Fook
Growing up in Hong Kong, Chef ArChan Chan never thought of becoming a chef. Cooking was not seen as a career or profession, but rather something that her Grandmother did to provide nourishment and bring the family together over a shared meal. These childhood memories are what fostered a deep love and appreciation for food in ArChan, building the solid foundations of her culinary career.
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Now with over a decade of experience, her culinary path has traversed its way through some of Australia's finest kitchens, where she spent time refining her technique and expanding her cooking knowledge before coming full circle. After 13 years spent working in two of the world’s great restaurant cities, Melbourne and Singapore, ArChan returned home to Hong Kong, where she took the reins at the city's most contemporary Chinese restaurant, SoHo’s iconic Ho Lee Fook. Since becoming part of the world-class hospitality scene in her hometown, she has made it her mission to shine the spotlight on Cantonese cuisine and in 2022 she was recognised by Tatler Hong Kong as a Local Champion for her work.
For ArChan, working in Australia gave insight into the seasonality and quality of different produce and a deeper understanding of the importance of working directly with farmers and supporting the communities within which she lived, knowledge she would not have garnered had she not left Hong Kong. During this period of growth, she felt inspired to continue learning and expand her knowledge as a sommelier, something she credits to developing her palate and giving her a deeper appreciation for the nuances of flavours and her relationship with food. Towards the end of 2018, her journey took her to Singapore, but she could feel the pull towards home, penning a love letter to her hometown in the form of her first cookbook, Hong Kong Local, in 2020, and now with the recently relaunched second edition of A Day In Hong Kong.
Co-Founder of Yardbird & RONIN
Lindsay Jang is a respected entrepreneur known for co-founding Yardbird Hong Kong; a Michelin-starred restaurant that has been recognized on San Pellegrino's Asia's 50 Best List. In addition to Yardbird, she is also the co-founder of RONIN, a renowned restaurant that has also been recognized on the prestigious Asia's 50 Best List. Lindsay also co-founded HECHO, a creative communications agency, and FAMILY FORM, a mat-based sculpting method currently in residency at The Upper House. read more With her expertise in brand and brand marketing, she provides consultation services in the dynamic fields of F&B and health and wellness. As a devoted mother of two, Lindsay has made Hong Kong her cherished home since relocating from New York in 2009.
General Manager of The Upper House and Pacific Place Apartments
Kristina Snaith-Lense began her career with Swire Hotels as Assistant Director of Guest Experience of The Upper House Hong Kong in 2012 and was promoted to Director of Guest Experience in 2014.
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Passionate and dedicated to delivering exceptional services to discerning guests, Kristina led the Guest Experience team with tremendous success.
She was appointed as Hotel Manager of The Middle House Shanghai in 2017 to spearhead the pre-opening operations. Kristina returned to Hong Kong in 2019 as Hotel Manager of The Upper House and Pacific Place Apartments and rose to the position of General Manager in 2021.
Prior to joining Swire Hotels, she held various positions with The Landmark Mandarin Oriental, Hong Kong.
Kristina graduated from University of Bristol and Ecole Hôtelière de Lausanne. She is fluent in English, Spanish and Italian.
Owner & CEO of Feste Group
Abby Cadman, born as Arbiona in Albania, moved to Australia at a young age where she nurtured her dreams of owning a hospitality and F&B business. After receiving her Business degree and gaining valuable experience in her family’s business, her journey led her to Hong Kong. There, she began working for Relish and later purchased the company as the founder moved back to New Zealand, finally achieving her dream of owning a F&B business in 2019.
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Despite multiple challenges including political unrest and the Covid-19 pandemic, Abby’s resilience and dedication allowed her to steer Relish through extreme economic environments. In 2021, she found another opportunity to expand by acquiring Gingers, a reputable catering company in Hong Kong. Her commitment to maintaining Gingers’ high-quality reputation while evolving to stay competitive led to further success.
Recognizing the need for a parent company to manage her expanding ventures, Abby established Feste Group. It provided the foundation for further growth and diversification into new areas of the F&B industry. In 2023, this growth was reflected when Feste Group secured the license to bring the international Young Chef Young Waiter Young Mixologist competition to Hong Kong, aiming to spotlight local talent in the hospitality industry.
Despite global challenges, Abby has successfully guided her companies towards progress and growth. Even if the future of the catering and event industry in Hong Kong is uncertain, it’s clear that Abby and Feste Group are poised for continued success.
Founder of Bar Leone
Lorenzo Antinori was born and raised in Rome, Italy and had originally planned to embark on a more traditional path, entering law school at the age of 18. However, after his first job behind the bar to earn some money while studying, suffice to say, the industry made an immediate impression on him.
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“I realised I loved the whole experience of hosting guests, sharing fun moments with them but what really hooked me was learning the craft behind cocktails and the stories behind each of them,” says Lorenzo.
Having worked at some of the most iconic establishments across the world including London’s Dandelyan and The American Bar at the Savoy, and Seoul’s Charles H. at the Four Seasons, he finally arrived in Hong Kong in 2019 and was soon making waves. First at the helm of award-winning Caprice Bar, then by 2021, he had created the concept and executed the opening of award-winning bar ARGO at Four Seasons Hotel, Hong Kong, which made a stunning debut at No. 3 on the prestigious Asia's 50 Best Bars and No. 28 on the World’s 50 Best Bars list, in 2022.
After almost five years at ARGO, Lorenzo was keen to take the next big stride in his career and become a bar owner and to set up a business in the city he now thinks of as home. Along with his beverage consultancy firm, Lorenzo Antinori Studio, Lorenzo opened his own first venue, Bar Leone, in Hong Kong in June 2023 which pays tribute to the craft of classic and modern classic cocktails with a strong Italian influence.
In July 2024, Lorenzo was ranked at number #33 in the Drinks International “Bar World 100” list of the most influential bar personalities around the world.
Co-Founder of Kinsman
Gavin Yeung is the co-founder of Kinsman and a respected lifestyle editor. read more Having written for the likes of Tatler Dining, Hypebeast, Soho House and Vogue Hong Kong, Gavin is responsible for the creative direction and mixology at Kinsman, a Cantonese cocktail salon that champions the forgotten tradition of indigenous Cantonese spirits.
Quality Goods Club / Director of Music & Artist Creation at Carlyle & Co
Francis Ricafort is a seasoned professional with over 15 years of invaluable experience in marketing and events. Specializing in the food and beverage industries, he has left a significant mark in Hong Kong's vibrant lifestyle scene, cultivating an extensive network not just in Hong Kong, but across the whole Asian region. read more He has launched three upscale restaurant bars and two popular nightclubs in Hong Kong, and consulted for multiple notable F&B brands in the city. Currently, he is making waves at Carlyle & Co. as the Director of Music & Artist Curation, combining his passion for music and art. Francis is more than just a seasoned professional; he's a pioneer, a leader, and a key contributor to Hong Kong's F&B and entertainment landscape.
