Raymond Cheung joined Hyatt Regency Hong Kong as Executive Chef
With his distinct culinary mastery, Chef Raymond Cheung joins Hyatt Regency Hong Kong, Tsim Sha Tsui as the hotel’s Executive Chef. In his new role, Chef Cheung oversees food operations in all restaurants at the hotel, including Hugo’s, The Chinese Restaurant, Cafe, Chin Chin Bar, as well as in-room dining service and the hotel’s events catering. Chef Cheung commenced his career with Grand Hyatt Hong Kong as a pre-opening Sous Chef in Garde Manger in 1989. He was advanced to Chef de Cuisine in Events Kitchen – Western in 1990 and took on the position as Executive Sous Chef since 2002.
