The Vea executive chef talks risk-taking, innovation and mentorship with Generation T
Meet the Tribe is a five-part series introducing some of the industry leaders who helped us select the Generation T List 2018—a panel of experts we call the Tatler Tribe.
Chef Vicky Cheng doesn’t cook food; he tells stories. He describes his restaurant Vea as “Chinese X French”—merging two traditional cultures to tell an authentic tale.
In many ways, it’s the story of Cheng himself. Born in Hong Kong but raised in Canada, Cheng is also a fusion of Chinese and Western influences. He studied classical French cooking in Toronto before cutting his teeth at the city’s Auberge du Pommier and then moving to Daniel Boulud’s New York eatery, Daniel, at the age of 21. He later moved to Hong Kong to discover his roots, making his name at Liberty Private Works before launching Vea two-and-a-half years ago.
“Every dish we do has a story, and the story is about Hong Kong,” says Cheng. “Food tells the best story because it’s real. Food culture is something you grow up with, something that’s in your blood.”
Cheng may be drawn to the concept creatively, but he’s also cognisant of the business implications, too. Vea’s application of French techniques to Chinese ingredients is its USP—something every restaurant needs in order to stand out in today's F&B industry. “Good food is not just about a food anymore. To be a trendsetter, to be a world leader, it’s about the whole experience. It’s about stories you tell and how you tell them. And it’s most effective when you’re telling them from the heart—like how a movie based on a true story is always more emotional.”