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BRAGARD: A Chef's Story, William Leung

BRAGARD: A Chef's Story, William Leung

Chef Will Leung is the Executive Chef of 1111 ONES Restaurant and Lounge. Raised in Hong Kong, Will was determined at a very young age to build his career as a Chef in fine dining while utilising local ingredients in an artistic way.

Upon graduating from International Culinary Institute, he practiced and honed his skills in the fine dining establishments of Felix and Gaddi’s at The Peninsula Hong Kong and later he worked with Bruno Menard, the renowned three Michelin stars Chef as a Sous chef at Junon.

Throughout years Will earned himself the titles of an IHK certified Trainer Chef, the Gold Medalist of 2019 Asian Culinary Exchange and 2nd Runner Up- Chefs of appreciation of The Coastal Lamb Challenge 2021.

Will is now a regular guest chef at varies TV cooking shows such as VIUTV and Open TV, mainly introduce innovative home cooking with simple local ingredients.

1. Brief introduction of your restaurant:

1111 ONES Restaurant and Lounge is more than a restaurant, but an experience that transcends through the body and soul. Guests can find the best fine dining experience featuring a series of tasting menus where seasonal local premium ingredients echo a series of landscape photographs by my long time friend Kevin Yuen, an award-winning HK based photographer.

2. How do you describe your overall cooking philosophy?

My philosophy is “Food is art”. I’m born and grew up in Hong Kong, so I love marrying local elements and nostalgic things with artisan presentation in my dishes.

 3. Name the three kitchen tools you can’t do without?

 Chef knifes, tweezer, pan

4. Which would you rather do: wash dishes, clean the bathroom, or vacuum the house?

Dish washing, as it is the end of the cooking ritual and respect to the kitchen tools used to create the meal.

5. What is your or family favourite vacation?

I love photography and like to carry my camera to exotic places like Indonesia, which appears on my food menu, which is where I got my inspiration in my creation.

6. Would you cook at home on your day off? What are your comfort foods?

Yes I would do some simple and casual cooking. Burger is my favourite and I usually have it with beer!

7. What chefs do you follow on social media? (Or admire their work and career in general? Explain why?

Bruno Menard, my mentor. He gave me a lot of opportunities to learn and inspiration to my creativity. He invited me to be a part of his team in a special event in Australia few years ago which is very eye opening.

I would very much like to work with him again after COVID.

8. Do you scream in your private life as much as you do in the kitchen?

No, apparently I’m a very calm person.

9. What would you like to say to the young people who have just started their career in the culinary field?

There is no easy road to success, keep reminding yourself on four key elements:

(1) Persistence

(2) Hard work

(3) Believe in yourself

(4) Be true to your heart

10. Say if your kid(s) was also working in the same industry, would you like to work with him/her in the same kitchen?

Yes as I want to be a role model to my children and to guide them on their paths.

I can imagine we creating different dishes together, they will definitely give me some kicks in my creation as they always have new ideas as a younger generation.

A beautiful creation by chef William Leung.

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