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Meet The Chef

Dicky To
Born in Hong Kong, Chef To has set the highest standards for fine Cantonese cuisine, bringing a wealth of experience from the most prestigious of hotels and restaurants throughout China. "I always want to preserve the original flavor of the ingredients available, ensure that the dishes are healthy and nutritious, provide value for money, and make the presentation the best it can possibly be," says the passionate chef. 

Chef To has garnered high-level culinary experience at star-rated hotels and prestigious restaurants in four culinary hotspots: Hong Kong, Macau, Guangzhou and Shanghai. He brings a wealth of experience and insights of the gourmet desires, techniques and standards in these unique dining destinations in his new role at The Peninsula Tokyo where he oversees the hotel’s Chinese restaurant Hei Fung Terrace and the Chinese menus for banquets and room service.

Chef To began his career with The Peninsula Hotels in 2010 at The Peninsula Shanghai as part of its pre-opening team where he was Executive Chinese Chef at No.1 Waitanyuan, a private guesthouse with banquet facilities owned by the Shanghai Government and managed by The Peninsula Shanghai. In 2011 he transferred to The Peninsula Shanghai in the same role where he was responsible for the award-winning Chinese restaurant Yi Long Court and the hotel’s Chinese menus for banquets and room service.

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