Female chefs firing up the grill

In an industry dominated by male chefs and CEOs, these female chefs are challenging stereotypes. From culinary studies to training with other chefs, these women have opened their own unique eateries to show what they have to offer.

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Stephanie Wong

Following a long nine years working at HSBC, Wong quit to pursue her true passion in the culinary arts. Her journey led to her working in Michelin-starred restaurants like Amber in the Mandarin Oriental before starting her own project. Roots, a French-Cantonese bistro, is her first culinary brainchild. Wong said female chefs such as May Chow, Vicky Lau and Peggy Chan set the path. “Seeing my role models succeed empowers you to hope and to dream big. They really set the path for us.” The opportunity to be an example for future female generations inspires her every day.

Roots Eatery, 7 Sun Street, Wan Chai, 2623 9983

Vicky Lau

Vicky Lau began her studies off with a degree in graphic communications, but has now become one of the most inspirational women in Hong Kong. After her success in the 2020 Hong Kong Dining Awards, Lau went on to become the first female chef in Asia to win two Michelin stars in her restaurant, Tate Dining Room. The restaurant gives her an opportunity to showcase her love for the culinary art and the ability to showcase her personality, imagination and inspiration.

Tate Dining Room, 210 Hollywood Road, Sheung Wan, 2555 2172

Beckaly Franks

Beckaly Franks was the first female mixologist to win the 42 Below Cocktail World Cup and is now the co-owner and head bartender at The Pontiac. Her bad-ass style comes from a love of rock’n’roll which she has engraved into the culture of the bar whilst focusing on creating an all-inclusive environment. This die hard passion and creativity lead The Pontiac to earn its spot on Asia’s 50 best bars list for the past five consecutive years.

The Pontiac, 13 Old Bailey Street, Central, 2521 3855

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May Chow

May Chow was voted Asia’a Best Female Chef by the World’s 50 Best in 2017. Her culinary influence and creativity is shown with her restaurant that puts a unique spin on the traditional Chinese bao. Little Bao is known for its flavourful and innovative sandwiches that come with both savoury and sweet options. Fusion innovation is also shown in her gastropub, Second Draft, where she puts an east-meets-west taste to classic dishes. The mapo tofu, Shanghai dip, cured sausage risotto and fuyu carbonara are examples of some of the dishes you can expect.

Little Bao, Shop H1, G/F, 9 Kingston Street, Fashion Walk, Causeway Bay, 2555 0600 and Second Draft, G/F, 98 Tung Lo Wan Road, Tai Hang, 2656 0232

Peggy Chan

Paving the way for not only female chefs, but vegetarian cuisine, Peggy Chan has become an influential figure within Hong Kong’s food industry. Her new digital cookbook Provenance puts her culinary knowledge into digestible information for readers, with a strong focus on creating delicious yet sustainable food. Collaborating with local restaurants, Chan further promotes plant-based eating and organic sourcing, such as with the aftershroom burger with Beef & Liberty.