OUR CHEF

One of our goals at RISE is to make a difference in the boulangerie & patisserie industry in Hong Kong. To achieve this, Icy, our Founder, has recruited and is still recruiting passionate chefs from various places in the world, to develop traditional yet innovative baking ideas and techniques at RISE. All of the chefs at RISE, including guest chefs, are full of passion in baking and share a common goal to make baking most enjoyable.


CHEF KENNY NG

Chef Kenny has over 20 years of baking experiences. He has worked from small boutique bakeries to various chained bakeries then to the Mandarin Hotel in Hong Kong. With the experience of working with various renown chefs and also, at different kitchens, Chef Kenny's practical experience is invaluable to RISE. Now at RISE, Chef Kenny assisted Chef Stephane on the production front. The combination of the two creates the best croissants in town.

CHEF ERI IMUTA

Chef Eri's philosophy in baking is "stay curious". After studying at Le Cordon Blu in Tokyo several years ago, she started her career as a pastry chef in Plaza Athenee in Paris. After some fruitful experiences, she returned to Tokyo and continued her baking journey as a patisserie at a French restaurant - BEIGE TOKYO. After accumulating some years of pastry experiences, she opened a new door to chocolate and worked at a very boutique chocolatier in Tokyo - WAKO. With various kinds of experiences in pastry, she have decided to move back to Le Cordon Blu and became the second hand of Chef Stephane to strengthen her boulangerie skills. Following Chef Stephane's footstep, she is now part of the RISE family and will continue to be curious about baking and uphold her motto in baking - "Simplicity is both delicious and beautiful".


Guest Chef




CHEF RITA LEUNG

Chef Rita is a passionate boulangerie chef with a decade of baking experience. While she is keen on Japanese bread, she is also fascinated by the traditional French baking technique which resulted her to become a student of our Chef Stephane, at RISE. Combining her Japanese recipes with RISE's French baking technique makes various kinds of unique bread recipes for students at RISE.

CHEF SUKY LAM

"The scent of fresh bread breathed me home for heaven"

Suky is a professionally trained pianist and graduated from Le Cordon Bleu Tokyo in boulangerie. Her passions lie in making both traditional French bread as well as in modern fusion bakery.

With over 20 years of tutoring experiences, she can easily and practically link up and upload her creative and artistic mind of inspiring recipes to her students.

She truly believes that with the simplest daily ingredients, everyone could bring the best professional baking experience back home.

CHEF TAYLOR HUI

Taylor's cake decorating skills and style are deeply inspired by her graphic design studies in Australia. She found satisfaction when she worked in her sister's kitchen, Phoenix Sweet and a Japanese patisserie chain, Mon Cher. Being as a graphic designer to cake creative, her works always show her obsession on pretty patterns and talented colour-matching skills.

Taylor founded Yellow Circle in 2015, a boutique cake studio / workshop that shares happiness through making sweets. It is named after Taylor grandmother's Chinese name, to show her love and respect.

Love at the first bite. In addition to elegant designs, Yellow Circle's cakes are made using low-sugar recipe and finest ingredients, which the edible flowers are imported from France every week.