Grand Opening Feast, Hong Kong - the inaugural opening event for the Hong Kong Festival of Restaurants. It will serve as the Press Conference for the Festival. This is a cornerstone event for the culinary capital of Asia. Top chefs from Hong Kong and around the world will talk about their vision for the culinary scene in this city. Each chef and restaurant has carefully crafted a dish that has been inspired by our theme colour “GREEN”.
Headlining this event will be Michelin Chefs that operate and own their own restaurants, up and coming young chefs as well as exceptional minds in the food and beverage industry. Each individual present has invested their sweat and blood to achieve their status today. In the culinary world, they are artists – inspired to dazzle their diner’s smell, taste and visuals. It is a rare opportunity to have so many artisans in a single place working their magic.Tickets range from $800 to $1300 and include the chance to eat food created by many of Hong Kong's all-star chefs! To RSVP and buy tickets email See below for the featured chefs' (including our TFT Chef Ambassador Andrea Oschetti and TFT partner, Peggy Chan!) bios:
Michelin Star Chef
Marco Sacco was destined to become one of the most prominent chefs on the international culinary scene. His parents, Bruna and Gastone Sacco, opened their first restaurant, Il Torchio, the same month he was born. In 1972 they gave it up and opened, in 1974, Piccolo Lago, a new restaurant in Verbania, on Lake Mergozzo. Marco went into the kitchen right away, first for fun, then to learn and later to work. He became apprentice under some of Europe’s most influential chefs, acquiring top-notch professional know-how. Marco worked next to his father at Piccolo Lago, doing his own research and defining his identity as a chef in his own right. A characteristic openness to innovation and change attracted the attention of the culinary world to this talented emerging chef.
In 2004 Piccolo Lago was awarded its first Michelin star, and only three years later, its second. His kitchen, while designed for food preparation, it also conveys the drive, harmony and deep satisfaction that the cook derives from offering his diners a perfect balance between quality, beauty and taste.
Leaving the corporate world five years ago to follow his passions, Andrea Oschetti re-invented himself as a private chef, creating memorable dinner parties at his his loft or his clients' homes. He is the founder of Cuore Private Chef - www.cuoreprivatechef.com - consistently reviewed (New York Times, Time Out Hong Kong, Mr, Wall Street Journal, IN Magazine, Food and Travel, SCMP, HK Magazine, Time Magazine) as one of the ultimate dining experiences in Hong Kong, where he shares the pleasures of the best Italian home cooking traditions.
Andrea is passionate about healthy living, and believes that health starts with food: we are what we eat. He shows that healthiness can be synonymous with tastefulness and pleasure: his cuisine is designed to stimulate and satisfy the palate with healthy nourishment to enhance physical and emotional wellbeing.
A chef at night and an athlete by day. When he is not cooking, Andrea is running and cycling. He embarks on endurance adventures in extreme environments to share with the general public his passion for sports, nature and cultural diversity, and to raise funds for charitable causes.
FINDS Executive Chef
GR8 Leisure Concept Group Executive Chef
President of Disciples Escoffier Hong Kong
The most pleasant taste-memories of Chef Jaakko Sorsa are from his Grandmother Ida’s private island located in the ‘lakeland’, an area in the middle of Finland containing 200,000 lakes and where the local ingredients are the most natural and pure. Growing up by carefully watching Ida’s magic in turning freshwater fish, wild mushrooms, wild berries and game into the most delicious traditional dishes, it was logical for him to decide to begin the journey in the culinary field.
Jaakko gained a solid foundation of basic cooking skills while apprenticing with Finnish and Swedish master chefs. He then became one of the keys in building up the success of the two-Michelin-starred Chez Dominique in Helsinki. For ten years he was also in the chef team preparing dinners for the official state visits in the Presidential Palace of Finland and worked as a private chef for the executive board of Nokia Corporation.
The ‘cooking journey of life’ has taken him to the Middle East (as a peacekeeper/chef for UN in South Lebanon), the FijiIslands(living in the rainforest with a local family and working at the ‘Vatulele’ – a Relais & Chateaux-resort), Bermuda(as a sous chef of a 5-diamond-rated French gourmet restaurant and head chef of a seafood restaurant at the Fairmont Southampton, five-star resort), and now HONG KONG, his home for eighth successful year.
PEGGY CHANThank you to the Festival of Restaurants creators for partnering with us, and for donating part of the proceeds of the Grand Opening Feast to TFT!
Grassroots Pantry Director and Chef Manager
Peggy Chan began her career in food & beverage at age 16, brewing espressos, and serving lattes part-time at the very first Starbucks opened in Hong Kong. Influenced by a large family of serious foodies, she had the chance to experience many exotic styles of cuisines growing up as a child, and due to the curiosity of her tastebuds, she began to learn how to cook and bake from her culinary-certified mother, eventually working through cookbooks collected over the years.
Peggy graduated from Le Cordon Bleu Culinary Arts Institute in Ottawa, Canada, and later obtained a Bachelor Degree in Business Administration with a double concentration in Hotel, Resort and Restaurant Management in Switzerland. Throughout the past decade, Peggy has worked in numerous outstanding restaurants and hotels including Brunoise in Montreal, Four Seasons Hotel Hong Kong, and The Peninsula Tokyo.
For over ten years, she has maintained a healthy lifestyle through eating nutritious, plant-based foods. As a result of her travels and an absolute eagerness to learn from different cultures, she has learnt to put her own meatless spin to authentic dishes; whereby, the idea for Grassroots Pantry was developed. As an avid sustainable agriculture advocate, Peggy is dedicated to sharing truth and knowledge of today's food system with the community.