Anson Chow is an Australian-certified culinary judge and Le Cordon Bleu full-scholarship MBA graduate. He currently serves as Executive Chef of the flagship location under the world’s most awarded Chinese restaurant group. With nearly two decades of experience across Hong Kong, Australia, New Zealand, and the United States, he specializes in modern Cantonese cuisine, dim sum innovation, and East–West culinary integration.

He has led a two-hat restaurant in Australia and contributed to multiple world-class dining projects. As an advisor and judge for various international culinary organizations, he plays an active role in the advancement of Asian cuisine and global culinary standards.