Throughout its 146-year history, Audemars Piguet has cemented its reputation, championing pioneering designs that challenge convention. It’s an ethos that’s shared by Vicky Cheng, chef-patron of FrenchChinese fine dining establishment VEA, and the newly opened Cantonese eatery, Wing. “It’s easy to follow a trend, to be inspired by others. It’s always going to be harder to create something new,” he says.
This approach is shared by Cheng’s friend and fellow classically-trained chef Olivier Elzer. Under the mentorship of the late Joel Robuchon, Elzer cultivated a unique approach to fine dining, seen now in his role as culinary director of two-Michelin-starred French restaurant L’Envol.
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