For us, dining is an experience and with ‘Chef @home’ you can bring that experience into your very own dining room. Allow our renowned chefs to create a bespoke menu for you and your guests. Whether you have one theme in mind or many, our chefs can collaborate to create a culinary journey like no other. It’s also a great way to avoid any rowdy crowds during this holiday season.
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After honing his culinary skills working with Michelin-starred Spanish Chef Martín Berasategui and Chef Santi Santamaria, Chef Rafa uprooted his life in 2012 to help open Catalunya in Singapore, his first foray into Asia, with just three months to open the restaurant. He then moved to Hong Kong in 2013 to join the opening team of Catalunya Hong Kong. Since then, he has thrived in Asia’s fast-paced dining industry, spearheading the transformation of Ozone at The Ritz-Carlton, Hong Kong into a speakeasy dubbed Rafa’s Private Kitchen.
Chef Rafa embarked on a life-changing experience to Los Angeles in 2017, combining his unique understanding of Spanish and Mediterranean cuisine and 11 Westside chef-owner Edras Ochoa’s wealth of exotic street food experience to bring home a semi-finalist finish in Netflix’s hit show "The Final Table". Chef Rafa then brought his creative flair to W Hong Kong, heading up the hotel’s restaurants, before returning to La Rambla to take the restaurant back to its roots.
Chef Yohei Yamamoto
WAGYUMAFIA Hong Kong
Originally from Shizuoka, Japan, Chef Yohei has lived in Hong Kong since 2010 after completing his culinary training program in Calgary, Canada in 2002. Chef Yohei honed his craft at L'Atelier de Joël Robuchon Hong Kong for five years prior to taking the helm WAGYUMAFIA Hong Kong as Chef de Cuisine.
Creating a fun and unforgettable dining experience each evening, Chef Yohei has quickly become a defining feature of the brand’s first international location. His culinary artistry at WAGYUMAFIA is lauded for seasonal menus that authentically blend high quality Japanese ingredients with classic Cantonese cuisine in new and exquisite ways, from Ozaki Beef Spring Rolls to steamed dim sum Wagyu ribs served in black bean sauce. With these exclusive creations, Chef Yohei adds a unique dimension to WAGYUMAFIA dining, found only in Hong Kong.
Chef Chiba Hirofumi
Chiba Hirofumi was born in Yamagata Prefecture in 1968 where his grandfather ran a sushi restaurant. As a teenager he was strongly drawn to the art of making sushi and decided he wanted to pursue a career as a sushi master. At the beginning of his career, he spent 5 years making sushi at Tsukiji Sushi Iwa and another 3 years preparing Fugu at Kappo Yamagata. For the decade of his apprenticeship, he honed his crafts and skills at Zorokuzushi Minami in Roppongi, Tokyo before becoming a sushi master at Sushi Kohaku in Hong Kong totalling 22 years of experience. Sushi Mamoru will be opened in early 2021.
With a string of impressive accolades in his stride, John Nugent hails from Seattle and first appeared on the American bar scene at the age of 22. He trained extensively in the art of classic cocktails and recently oversaw the cocktail programme for Chef Albert Adria’s Asia pop-ups.
Recognized for his precision and passion, Nugent has won a number of prestigious competitions including Cocktail Wars and the Cognac Experience Cocktail Competition. He was also nominated Best Bartender in Hong Kong by Johnnie Walker and named Hospitality Ambassador of 2018 by Fever Tree.
Since moving to Hong Kong in 2017, and a fruitful tenure at Lily & Bloom, Nugent continues to bring his flair – a combination of worldly knowledge and bold techniques – to the local cocktail dialogue.