Chef likes his hectic first taste of Asia in move to HK post
Canadian chef David Campbell is heading the kitchen at the Grand Hyatt's Steakhouse, which had its soft opening on Monday. Having previously worked at the Grand Hyatt Kauai in Hawaii, the chef has had more to adjust to than just the time difference.
'Hong Kong's busy and it's crowded,' Campbell said. 'In Hawaii, there's a population of 50,000 people on one island, I probably have that many people in my apartment building in Hong Kong.'
Fortunately, Campbell enjoys a hectic lifestyle; that's why he chose to work in a kitchen after finishing high school in Toronto. 'I like the fast pace of the kitchen. It also gives me an opportunity to see the world - and I get paid for it.'
In the trade for 15 years, Campbell has worked in seven major cities, including Atlanta and San Diego in the US. After spending 10 months in Hong Kong prior to seeing the Steakhouse opened, Campbell could see himself living here forever.
'This is my first job in Asia. It's a lot easier to succeed here. You can get anything in Hong Kong,' the chef (pictured left) said.
Campbell said he did not make many changes to his original steak recipes to cater to Hong Kong gourmets.
'For me, a perfect steak is nicely grilled on the outside and medium-rare in the middle. Hong Kong is a world-class city and people appreciate that good food is good food.'