Q: If we peeked in your home refrigerator, what would we find?
A:My mustard collection—I have about fifteen mustards from around the world. My home fridge is actually an old champagne fridge from…

Q: If we peeked into your home refrigerator, what would we see?
A: There’s not much to eat in my refrigerator as I work six days a week at the restaurant and I almost never eat at home. On the seventh day, I usually dine with my friends.

Q: If we peeked into your home refrigerator, what would we find?
A: Often there are fresh fruits and vegetables in my refrigerator.

Q: If we peeked into your home refrigerator, what would we see?
A: Tomatoes, salad, vegetables, grapefruit soda, beer, white wine, Japanese curry paste, yoghurt, ham, salami, CHOCOLATE in all shapes, and of course, nato.

Q: If we peeked into your home refrigerator, what would we see?
A: My Mum’s famous apricot jam, my mother-in-law’s chili sambal and for sure good-quality honey.

Q: If we peeked into your home refrigerator, what would we see?
A: I hardly have time to eat at home so my refrigerator is usually empty on food.  I do have a lot of beverages.  There is always a jug of honey water waiting for me inside.

Q: If we peeked in your home refrigerator, what would we find?
A: A little bit of everything.

Originally from Hong Kong, David moved to the UK at the age of four and has worked in cities around the world. Memorable experiences include working with the late Jean Bordier (M.O.F and Chairman of the Master Chefs of France) at the L’Aubergade in France, and with Anton Mosimann and Rick Stein (OBE) in the UK. David has also worked at a variety of top-class Asian properties including the Mandarin Oriental in Macau, the Westin Banyan Tree in Bangkok and the Luxury Collection Sheraton in Phuket, Thailand.

A Macau native with a Portuguese father and a Chinese mother, Maria started cooking as a child in the family kitchen. She is one of the few individuals in Macau who still has the knowledge to make traditional Macanese dishes. Maria has lived and worked in many places around the world including the United States and Portugal.

Originally from France, Hervé has been making desserts and pastry for more than 30 years. He joined the Grand Lapa Hotel in 1989 as Pastry Chef and was promoted to Executive Pastry Chef in 1994. During his 22 years with the hotel, Hervé has competed in various international culinary competitions, winning gold medals in 2007 and 2009 at the Hong Kong International Culinary Classic (HOFEX) and in 2007 at Macau Wine & Gourmet Asia.