Eddie Wing Cheung
Grand Hyatt NYC |
Chef Eddie Wing Cheung is the son of a master candy maker
and Chinese pastry chef and was born and raised in Hong Kong where he
studied with
his father and learned the subtleties of successfully blending together
flavor, texture and artful presentation. He joined the Grand Hyatt New
York in 1987 and was promoted to his present position in 1994. His first
move to the United States was in 1981, and worked for six years as a dim
sum chef at the famous Silver Palace Restaurant in New York City’s
Chinatown. Prior to moving to the United States, Wing lived in Costa Rica
for 10 years where he owned and operated his own restaurant serving Central
American cuisine. |