Born and raised in Hong Kong, Chef ArChan Chan’s passion for food began in her grandmother’s kitchen, where cooking was an act of love and connection. Although she initially considered a career in social work, her desire to nurture through food led her to pursue culinary studies at The Hong Kong Polytechnic University, where she was one of only two students to train in professional kitchens.

In 2008, she moved to Australia to study Culinary Management at William Angliss Institute in Melbourne, gaining invaluable experience in renowned restaurants such as Attica, Quay, and Sixpenny. Her career flourished under celebrated chef Andrew McConnell, eventually becoming Head Chef at Melbourne’s acclaimed Ricky & Pinky.

Her time in Australia deepened her appreciation for seasonality, sustainability, and working closely with producers. After a period in Singapore, she returned home to Hong Kong to lead the kitchen at Ho Lee Fook, one of the city’s most vibrant modern Chinese restaurants. In 2022, Tatler Hong Kong recognised her as a Local Champion for her contribution to promoting and reimagining Cantonese cuisine for a new generation.