About Ricky Cheung
13歲立志做廚師,隨表叔在西環的俄羅斯餐廳任學徒,十年後轉去尖沙咀新世界酒店發展,1989年獲調派去灣仔萬麗海景酒店Scala,跟隨英國總廚Paul de Ruyter 學藝,五年後晉升為行政總廚,擅長炮製新派歐陸菜。2005年獲熟客賞識,投資給他在柴灣開設歐陸私房菜館Le Mieux Bistro。2014年轉往香港浸會大學開辦西餐廳Bistro Bon,將酒店級數的美食帶進校園。
2018年他轉往高級餐飲集團《The Food Story》擔任集團行政總廚,主理旗下的餐廳包括祥仔、祥仔辣辣,直至2023年9月離職。
因他經常在媒體曝光,除了兼任《飲食男女》的前食譜專欄作家、新城財經台《飲食得喜》的節目主持,亦為各大電視台主持不同形式的飲食綜藝節目,如《煮角》、《小煮角》、《究竟食咗乜》、《煮場》、《煮場爭霸》、《煮題COOK》、《煮題COOK2》等等,被譽為料理界明星。
如有任何查詢/意見,歡迎在Facebook私信我們(👇連結在下方),或whatsapp : (852) 57025684
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Ricky教室 蠔油薯仔排骨 名廚不敗秘訣 排骨要識得買呢個部位 咁樣醃先會肉質爽彈Fail-proof braised pork ribs with potatoes in oyster sauce
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Ricky帶路 Ricky實試40cm長巨大鰻魚丼 肥美厚肉有彈力 竟然用十分鐘就食哂Ricky challenging an enormous 40cm long unadon 地址請按"更多內容"
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