Chef Tony Luk, The Jade Seafood Restaurant

Chef Tony Luk Wing Sun apprenticed at the Banquet Hall of Hang Seng Bank Hong Kong in 1978 and he served as chef officially at Banquet Hall of Nan Yang Commercial Bank Hong Kong since 1985. He settled in Vancouver in 1994 after being invited to cook for few years in New Brunswick. He was the head chef at Grand Honour Restaurant on Granville St which is established by one of the “Abalone King” Yeung Koon-Yat’s students Tony Kam. The culinary career path has been smooth for Chef Luk with his continuous passion to preserve traditional Chinese flavors of dishes while creating innovative tasting experience. Since 2004, he has become the executive chef of the Jade Seafood Restaurant where allows him to further optimize his culinary ideas to create several awards winning signature dishes. He particularly specializes in creating new sauces with east and west ingredients for the delicacies. In the recent years, Chef Luk has won so many awards including the Chef of the Year 2011 of Chinese Restaurant Awards and has been recognized as one of the most influential Chinese chefs in the Vancouver culinary scene.

 
Chef Tony Luk was the executive chef at
The Jade Seafood Restaurant
8511 Alexandra Rd
Richmond, BC V6X 1C3
Tel: (604) 249-0082