Gerard Dubois, 35, is one of five chefs to take part in the 'Great Chefs of Hong Kong' fund-raiser since it was launched in 1991.
The Swiss-born managing director of the La Rose Noire chain has three restaurants and four cake shops in Central, Admiralty, Kowloon Bay and Tsim Sha Tsui.
What is on your mind? I think it's great to help the Heep Hong Society. It's a good event for kids and it's a good party because we can cook in front of everybody and I can meet other chefs in Hong Kong.
When and where did you learn to become a chef? I started my apprenticeship as a pastry chef at the age of 16 in Switzerland. It took me five years and I spent three years on pastry, one year on chocolates and one year on baking.
Then I left to work in Germany. After that, I went to work as a pastry chef at the Hilton Hotel at Gatwick Airport near London, then in Turkey, Guam, Shanghai and Hong Kong.
Do you prefer working in a hotel or for yourself? It's good experience to start working in a big hotel because you get a very good background, but it's even better working on my own.
