Chef Kei Koo is a Hong Kong–born chef recognised for his strong grounding in classical French cuisine and his refined understanding of flavour structure. Trained in some of Hong Kong’s leading fine-dining kitchens, he developed a precise, disciplined approach defined by balance, clarity, and technical rigour. His cooking seamlessly weaves Eastern sensibility and contemporary aesthetics into a French culinary framework.

Through years of experience in highly acclaimed international restaurants, Chef Kei shaped a personal culinary language centred on purity, restraint, and layered depth. His work has earned critical recognition and established him as a distinctive voice in modern gastronomy.

After relocating to Taiwan, he gained further acclaim as head chef at a celebrated Taipei restaurant, where his philosophy of “Asian soul × French structure” resonated strongly with diners and critics alike.

In 2023, he began a new chapter as Head Chef of de nuit, focusing on contemporary French cuisine informed by his cultural heritage and global perspective.

Chef Kei’s cuisine emphasises rhythm and balance, favouring clean lines, precise acidity, and emotional restraint. His dishes allow ingredients to speak with elegance, guided by technique, intuition, and quiet confidence.