CHEF TERRENCE CHAN

Terrence Chan began his career in 1978 at Luk Yu Restaurant - the legendary Hong Kong teahouse best known for its delicious dim sum. Chan mastered his talent of artful creativity under the tutorship of Wai Chu, the eminent and well-respected dim sum master.

While still a novice, Chan won a 1982 dim sum competition and pioneered the trend of making "life-like" dim sum. He then joined the Peninsula Group and had stints at its various restaurants. Chan came to Canada in 1986 and worked at several fine Chinese restaurants before joining Lai Wah Heen in 1995 as executive dim sum chef.

In February 2000, Chef Chan represented Canada on a team of chefs led by the Federation of Chinese Cuisine of Canada to compete in the 3rd World Championship of Chinese Cuisine held in Tokyo. Today, Chef Chan is proficient in making dim sum that showcases artistry and creativity.