Raymond laid the foundation of his career as a chef in the highly competitive Hong Kong Restaurant market. His dedication and a deep love for his art propelled his ascent from humble beginnings to a distinguished culinary career. Notably, he contributed his talents to both Lo Ching Hing Restaurant and Szechuan Lau in Hong Kong prior to joining Kirin.
Raymond's specialty is Szechuan cuisine and his Kung Po and Spicy Tomato sauces are simply unmatched. His unique vision and passion in Szechuan cuisine have made him a valued member of the Kirin Team since 1999.