PERRY YUEN

Multi-talented Perry has an impressive background in various aspects of culinary and professional achievements. Most of his employment has been with 5-star hotels where he worked his way up from cook to Executive Chef and finally landed the General Manager position with the Encore Catering - Compass Group before joining MGM Grand Macau as F&B Manager, and now he just got assigned to work as Technical Consultant-Culinary, HK Vocational Council.

He has received various certificates from wine education to food hygiene and prides himself as having been awarded numerous gold and silver medals in either individual or Team competitions. He has 3 times led the Hong Kong National Team as Team Captain in several award winning contests, including 1995 American Culinary Cooking Classic, 1996 Berlin Culinary Olympic and 1998 FHA Singapore Culinary Competition.

In addition, Perry has done outstanding work in international snow sculpting and ice carving events, having won many prizes in the Sapporo International Snow Sculpture Competition, at various American and Canadian snow and ice carving events, at the Mt. Taebak Snow Festival in Korea, also at Harbin China and Moscow Russia.

His has also joined various associations, such as the Hong Kong Chefs Association where he was President from 2004 to 2007. He's now dedicating his time as adviser to the newly formed Young Chefs Club in Hong Kong. Perry has also served as WACS approve judge at many culinary contests since 1996.

At present Chef Perry is a Technical Consultant-Culinary, HK Vocational Council in Hong Kong