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Four Seasons Hotel Shenzhen

  • 138 Fuhua Third Road, Futian District, Shenzhen, 518048, China
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Yeung Chun Hung

Executive Chef
“The joy I find in what I do is being able to create new dishes and watching people enjoy my food. Their enjoyment of the meal prepared is the best gift in return. It keeps me going and drives me to challenge myself even more.”

 

Four Seasons Tenure

  • First since 2006, now since 2019
  • First Four Seasons Assignment: Commis Chef, Four Seasons Hotel Hong Kong

Employment History

  • Galaxy Macau; Atlantis Sanya; Four Seasons Hotel Shenzhen; Four Seasons Hotel Macau; Four Seasons Hotel Singapore; Four Seasons Resort Nevis; Four Seasons Hotel Hong Kong; Le Parisien

Birthplace

  • Hong Kong, China

Education

  • Haking Wong Technical Institute

Languages Spoken

  • English, Mandarin, Cantonese

Born and raised in Hong Kong, China, Four Seasons Hotel Shenzhen Executive Chef Yeung Chun Hung’s first foray into the culinary world was sparked from his pure enjoyment and appreciation of good food. “The saying ‘food for the body is not enough. There must be food for the soul’ is absolutely true. It was exactly on one of those down days of my own that I came to realise how having something delicious and comforting can make such a difference to a person’s mood,” he recounts.

At the age of 17, Hung began to pursue his interest and passion in cooking, “My own professional journey was not without challenges but persistence in anything you do is always the key to success. It is the attitude that eventually determines the altitude.” From there, close to three decades later, he took on multiple hats behind the stove as a banquet chef, chef de cuisine, executive sous chef and executive chef at numerous luxury hotels and resorts across Asia.

Now, Hung assumes the role of Executive Chef at Four Seasons Hotel Shenzhen, overseeing the Hotel’s food program and culinary operations for the award-winning all-day dining FOO restaurant, Chinese restaurant Zhuo Yue Xuan, and Yi Bar & Lounge, as well as the Hotel’s banquet events.

Through his varied experience in Singapore, Hong Kong, Macau and Mainland China, Hung honed his skills in the delicate art of cooking, marrying the characteristics of each destination’s local cuisine with his experimenter-style of cooking techniques. “The joy I find in what I do is being able to create new dishes and watching people enjoy my food. Their enjoyment of the meal prepared is the best gift in return. It keeps me going and drives me to challenge myself even more,” he says.

Hung’s mere interest in cooking transformed him to become a veteran in the kitchen, and through that spirit of determination and pursuit of passion, he will continue to elevate Four Seasons Hotel Shenzhen as the destination for the city’s most sought-after dining experiences.