About Us

Brand Story

Expert in Muti-cultural Gourmet Foods

With a rich history of cultural diversity, Hong Kong is a melting pot of different cuisines and flavors. At THE GRAND HK, we celebrate this diversity by exploring and experimenting with a variety of tastes and ingredients.

Our story begins in the heart of the city, where we were born and raised with a deep appreciation for Hong Kong's traditional food culture, while also being open to discovering new tastes from all over the world. We brought together a talented and diverse team of chefs from around the globe, each with a wealth of culinary knowledge and expertise, as well as a passion for pushing the boundaries of taste and flavor.

Together, we embarked on a journey to create a new kind of culinary experience in Hong Kong, one that would blend the best of local traditions with international influences. We experimented with new ingredients, techniques, and flavors, always striving to create food and pastries that would delight and surprise our guests.

Coming soon :

Our Mascot — "Bee"

The brand mascot of THE GRAND HK, the "Bee," represents our expertise in multicultural cuisine and our open-mindedness in exploring new flavors from around the world. It symbolizes our talented and collaborative team of chefs and the fusion of international culinary traditions with Hong Kong's unique cultural identity.

Our team

Hong Kong

Executive Chef

Eric Tin

Eric Tin is the Executive Chef of The Grand Hong Kong, in charge of The Grand Buffet, Boutique by the Grand, and all projects related to menu innovation and quality control under The Grand HK.
Chef Eric Tin has been working in Regent Hotel, Four Seasons Hotel and InterContinental Hong Kong for over 20 years, developing his expertise in both coffee shop Harbourside and the Steak House. During his supervision at the Steak House, they had honored 1 star Michelin by the Michelin Guide Hong Kong and Macau and the best steak house in town.
Eric Tin was invited to join Lisboa Food & Wines Limited in 2014, to lead and be one of the opening team for the only 360° revolving restaurant in Hong Kong, The Grand Buffet in Hopewell Centre.

Hong Kong

Head Chef

Ronald Lau

Ronald Lau joined Lisboa Food & Wines Limited in 2022 as the Head Chef of the Production Kitchen, overseeing the Bakery and Pastry section.
Ronald Lau began his culinary journey in 1980 in a newly opened hotel - Regent Hong Kong (rebranded to InterContinental Hong Kong in 2001) as a Pastry Trainee at the age of 17 and worked there for over 40 years until it closed for business in 2021. During his employment, Chef Ronald served many celebrities, superstars, dignitaries, and government officials.
He is delighted to create new recipes for bakery and pastry items, drawing on his expertise and exploring different cookbooks from around the world. He is also keen on practicing and experimenting to develop various flavor combinations, textures, shapes, and baking methods to make his food products more creative.

Hong Kong

Head Chef

Derek Sit

Chef Derek is currently the Head Chef at The Grand (Hong Kong). He joined Lisboa Food & Wines Limited (Hong Kong) in 2018 and used to serve as the Sous Chef in charge of Le Salon De Thé de Joël Robuchon.
With over 14 years of experience working in luxury hotels and upscale restaurants, Chef Derek has created over 100 menus and continuously explores new creations and developments in menu planning.
As a cooking enthusiast, Chef Derek is always dedicated to researching new cooking techniques and experimenting with food and flavor combinations. Additionally, since 2009, Chef Derek has participated in numerous local and international culinary competitions to challenge and improve himself, earning several accolades along the way.

Hong Kong

Operation Manager

Terry Tang

Terry Tang joined Lisboa Food & Wines Limited (Hong Kong) in 2013, made a valuable contributions to the growth of the Joël Robuchon Hong Kong team. In 2020, he embraced a new opportunity is currently serving as the Operations Manager at The Grand Hong Kong, where he oversees the daily operations and restaurant strategic planning of The Grand Buffet.
With over 26 years of experience in the restaurant and catering industry, Terry possesses strong team management and communication skills, enabling him to effectively serve both his team and clients.

Hong Kong

Manager

Kevin Lo

Kevin Lo has over 20 year’s management experience in catering industry. He joined Lisboa Food & Wines Limited (Hong Kong) as the shop-in-charge of Le Salon de thé de Joël Robuchon in 2013. His dedication and exceptional skills led him to transition to three Michelin starred restaurant L'Atelier de Joël Robuchon in 2017, where he served as a Senior Assistant Manager.

When the group decided to expand our own brand, The Grand (Hong Kong), Kevin passionately embraced the challenge and served as the Manager of The Grand Hong Kong, becoming an invaluable asset to the team. He led the team to grow the business and expand the shops.