Vito CHAN, after graduating from the Chinese Cuisine Training Institute, has worked in several private clubs, hotels and two famous French restaurants. He then moved to Australia to work under the renowned chef Donovan COOKE. Vito is skilled in slow-cooking method (la cuisine sous vide), and always strives to serve customers with ingredients sourced from around the world.

In Australia, Vito was fortunate enough to work with Donovan, who was always able to inspire his staff to perform to the best of their abilities. For example, Donovan once asked him to design a menu for a VIP party. It was so difficult that Vito thought about giving up. Yet he said, "I put you under pressure because I want you to grow up and learn what a chef should know."

Vito said, “A truly great dish combines the best of all its ingredients and the culinary skills of the chef. Its presentation, among other things, can enhance customers'' dining experience. A good dish is not necessarily a product of expensive ingredients; everyday vegetables, with a perfect matching dressing, can become a terrific salad on their own.”