With 30 years of culinary experience, Chef de Cuisine Chong Cheuk Wai is at the helm of our Grand Imperial Court. A true master of Cantonese fine dining, Chef Chong excels in both new and traditional cooking styles and understands precious food ingredients extremely well. He has built a successful career by working at prestigious restaurants in Hong Kong, Singapore and Taiwan. Chef Chong’s special dish “Wok Fried Sole Fillet” is highly appreciated by the Hong Kong celebrity gourmet, Tsai Lan, who recommended it in his TV special.

With an eye for the artistry and creativity required to design delicious sweets of every variety, MGM GRAND Macau’s Pastry Chef, Günther Wolfsgruber brings two decades of experience creating tasty treats and exotic desserts to the restaurants on the property. Chef Wolfsgruber’s apprenticeships and first positions as a pastry chef alongside great masters of sweets took place in Austria, with stints in fine dining kitchens in Vöcklabruck, Salzburg, Köstendorf, and Linz. For the next fifteen years, Wolfsgruber worked in kitchens around the world, including the Bahamas, Korea, Malaysia, the Philippines, Japan, Bali, and Taiwan. Responsible for the pastry and bakery operations for a vast array of dining outlets, he has created edible artwork for discerning diners from every corner of the globe.

With experience in some of the most sought after kitchens in the US and Japan, Chad Ryan Ogden is the Chef de Cuisine at MGM GRAND Macau’s signature open kitchen restaurant, Rossio.  Ogden’s love of cooking was inspired by several positions in some of the most prestigious kitchens in the US, including: The Lark Creek Inn in California, which is renowned for its use of fresh, organic and locally grown ingredients; Montrachet in New York City, which represents American fine dining at its best; and Daniel in New York City, which is regarded consistently as among the premier dining destinations in the US. Ogden’s culinary career abroad began in restaurants of Tokyo, where he spent 4 years before joining MGM GRAND Macau.

Born and raised in Normandy, France, Antoine Perray’s fascination with learning how to cook the amazing food he ate every day took root very early on, and has led him to his position as the Chef de Cuisine at MGM GRAND Macau’s authentic Parisian brasserie, Aux Beaux Arts. Chef Perray’s journey in culinary arts began at Hôtel de Crillon, one of Paris’ most prestigious hotels. Through many years, he has honed his skills in Mediterranean, Italian, and both Classic and Modern French Cuisine.  His focus is creating fabulous, sumptuous meals and bringing his experience in the traditions and customs of French cooking to MGM GRAND Macau.

Chef Chow Chung joined MGM GRAND Macau in 2007 in preparation for its grand opening as the Chinese Cuisine Consultant Chef. He is the culinary mastermind behind the traditional and authentic yet innovative and modern Chinese dishes served in Chef Leo and Imperial Court.

The famed Chef Chow has 40 years of experience in the kitchen creating masterpieces to cater to international gourmands.  Known as the father of ‘Chinese fusion’ cuisine, he is the only chef from Hong Kong who has been invited to appear on the popular Japanese cooking show, “The Culinary Hero”.  He previously worked as the Executive Chinese Cuisine Chef at the prized fine dining Chinese restaurant at the Hyatt Regency in Hong Kong and continues to gain celebrity around the world for his expertise in the kitchen.

Chef Louie Wong is the Executive Sous Chef of Chinese Cuisine at MGM GRAND Macau. He is responsible for leading the kitchen staff, setting the standard in the preparation of authentic dishes that celebrate the heritage and traditions of time-honored Chinese cooking methods.
 
Before joining MGM GRAND Macau in 2007, Wong was the Executive Chinese Chef at the Macau Tower Convention & Entertainment Center.  Prior to that he spent 28 years working at a number of the most distinguished Chinese restaurants in Hong Kong and overseas. With over 35 years of experience creating incredible food, Chef Wong now brings his culinary talents to the kitchen of Imperial Garden, creating Chinese dishes for guests to savor every day.

Blessed with 40 years of culinary experience, Chef de Cuisine Chan Pak Chung has re-invented Chinese cuisine with his creative cooking style and well-honed traditional skills. Gourmets are impressed with his famous dish “Steamed Crab Claws with Egg White Sauce”, which is a signature dish of our Imperial Court.  While serving as Chef de Cuisine in San Francisco, Chan acquired Western culinary concepts to enrich his own. During the Chinese President Hu Jintao’s visit to Macao in 2004, Chan was among the chefs of the state banquet.

Chef Mingo Wan, Chef de Cuisine of Square Eight at the MGM GRAND Macau brings with him over 30 years of culinary expertise.  In the kitchens of Hong Kong and Macau, he perfected his skills delivering high quality dishes, true to their origins.  As Director of the Association of Macau Restaurants, he is flexible in keeping with the trends and directions of the Restaurant community of Macau.  

Chef Wan leads a versatile team of talented chefs at Square Eight to deliver a contemporary-chic menu spotlighting simple yet high quality Asian style comfort food. His vision of fresh, well-sourced ingredients, flavor-driven dishes and value for money offerings has gained him a spot in the Michelin Guide HK/Macau Restaurant and Hotel for Bib Gourmand 2008.