100 Top Tables 2020 Best Pastry Chef award: Ringo Chan at Four Seasons gets to the crust of the matter
- The chef prides himself on his role in handing down his pastry skills – and reveals the ingredient that’s most challenging to work with
Veteran pastry chef Ringo Chan has shared the secrets about his craft and the depth of experience that won him the title of Best Pastry Chef in 100 Top Tables 2020.
With three decades of experience under his belt, Chan, executive pastry chef at Four Seasons Hotel Hong Kong, has worked at the flagship property since its pre-opening in 2005. His previous experience included The Regent Hong Kong, InterContinental Hong Kong and the Mandarin Oriental, Hong Kong.
As a member of the Hong Kong Chefs Association’s Culinary National Team, chef Chan has taken part in numerous international competitions and garnered a slew of accolades. The only chef to be a committee member of both the Hong Kong Chefs Association and the Hong Kong Bakery & Confectionery Association, chef Chan prides himself on his role in nurturing young talent and handing down his pastry skills.
“My brother is a chef and he was my first exposure to the F&B industry, especially anything that was beautiful and delicious,” Chan says.
“After high school, I started off working in a film developing and photo printing lab since photography is a hobby of mine. However, after a while, I felt photography was not a lifelong career that I wanted to pursue, so I decided to follow my passion for food.