Chef Christophe Hay at Whisk, in Tsim Sha Tsui, in Hong Kong. Photo: Jonathan Wong

French chef Christophe Hay on working for Paul Bocuse and reducing food waste in his restaurant

  • The chef and owner of the two-Michelin-star La Maison d’à Côté restaurant, in France, talks about the challenges he faced in America Hay’s years spent in Bocuse’s ‘silent kitchens’ were the best of his life
Topic |   Food and Drinks

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Chef Christophe Hay at Whisk, in Tsim Sha Tsui, in Hong Kong. Photo: Jonathan Wong
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