Vicky Lau is a culinary entrepreneur and chef known for her innovative approach to blending traditional techniques with modern interpretations. Born and raised in Hong Kong, she draws inspiration from the city’s unique fusion of East-meets-West cuisine. Her upbringing instilled a deep appreciation for ingredients and a passion for creating dishes that reflect her cultural heritage. Before entering the culinary world, Vicky graduated from New York University with a Bachelor of Arts degree and worked as a graphic designer, where she developed a talent for visual storytelling. 

This artistic sensibility later became a defining feature of her culinary creations, marked by meticulous presentation and an emphasis on narrative. Her transition to the kitchen began with formal culinary training at Le Cordon Bleu in Bangkok, where she earned a Grand Diplôme. She further refined her skills at the French restaurant Cépage in Hong Kong under chef Sebastien Lepinoy. 

In 2012, Vicky launched TATE Dining Room, offering a distinctive dining experience that combines French-inspired techniques with Asian flavors. Her seasonal tasting menus reflect her creativity, presenting dishes as immersive stories that delight diners with their intricate design, balance, and depth of flavor.