At Sheraton Hong Kong Hotel & Towers, Chef Oscar Chow has been our culinary joy for over two decades. He started to dabble in the kitchen at the age of 6 and held his first title as apprentice chef in 1991. His motto? Persistence and determination are always rewarded.
Now Chef de Cuisine at Oyster & Bar, our well-recognized cocktail bar in Hong Kong, he is crowned as the Oyster Guru and also runs the adjacent Sky Lounge for the hotel, taking pride in presenting his work to guests and seeing them devour every dish.
“Being a chef is not just about cooking. At the end of the day, it’s about the people who eat the food and keeping them happy”, he says. Chatting with explorers, listening to their food experiences and cravings, our artisan of flavors always seizes the opportunity to learn, change, and evolve.
To deepen his knowledge of the industry, Chef Chow has participated in several competitions, winning three awards from WA Oceanafest Restaurant of Champions & Salon Olympia Culinaries, such as Most Outstanding Visiting Team, Most Outstanding Team Overall, and Most Outstanding Chef - Gold Distinction (Hot Kitchen) in 2009.
And it doesn’t end here. Other personal achievements include HOFEX - Hong Kong 2007, Gold Medal - Western Hot Cooking, Professional Group (Chicken), California Strawberry Cooking Contest 2005 (Sopexa Hong Kong) First Runner-up - Western Cuisine in Practical Hot Cooking (Chicken) and California Raisin World Culinary Challenge 2004, Bronze Medal in Dining Category.
