11 Asian chefs who didn’t start in the kitchen
In many Asian households, declaring a desire to become a chef is akin to announcing you’ve joined a punk band or dropped out of law school to start a podcast. Culinary dreams are often expected to stay on the back burner. Yet these chefs defied convention—and familial expectations—to enter some of the world’s most competitive kitchens, many without formal culinary training. From corporate offices and design studios to military service and academia, their journeys prove that taking the long road to the kitchen can lead to delicious destinations.
These Asian chefs with unconventional beginnings show that it’s never too late—or too far a leap—to follow your passion.
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Gaggan Anand (India/Thailand)
Before becoming one of Asia’s most celebrated chefs, Gaggan Anand was a drummer in a Kolkata rock band. He didn’t hold a Le Cordon Bleu diploma—only bold instincts and a brief stint in a five-star hotel. Everything changed after a transformative stage at El Bulli, Ferran Adrià’s legendary molecular gastronomy mecca. That experience didn’t just teach him new techniques—it redefined his understanding of food. At his Bangkok restaurant Gaggan, his progressive Indian tasting menus earned years atop “best of” lists, setting the bar for what modern Indian cuisine could look and feel like.
See more: Gaggan Anand on partnering with Louis Vuitoon to open his latest restaurant in Bangkok
Patrick Go (Philippines)
The youthful face behind Manila’s Your Local didn’t initially plan to be a chef. Patrick Go studied at De La Salle University and worked in banking before enrolling in Norbert Gandler’s International School for Culinary Arts and Hotel Management. After working with local greats like Chefs Florabel Co, Jessie Sincioco and Colin McKay, Go rose through the ranks at Black Sheep, eventually transforming it into a progressive Chinese-Filipino concept. Today, he runs the popular Legaspi Village haunt Your Local and continues to collaborate with renowned chefs across Asia.
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Alvin Leung (Hong Kong/Canada)
Alvin Leung is the poster child for second-act chefs. Before becoming a Michelin-starred restaurateur and judge on MasterChef Canada, he worked as an audio engineer. With no formal culinary training, Leung bought a speakeasy in Hong Kong on a whim and turned it into Bo Innovation—where foie gras meets xiao long bao in experimental, sometimes explosive ways. His trademark “X-treme Chinese” cuisine combines science, swagger and tradition. No wonder he’s known as the “Demon Chef”.
See more: Chef Alvin Leung continues to remain the master of reinvention and deconstruction
Vicky Lau (Hong Kong)
Vicky Lau began her career as a graphic designer, discovering food through visual storytelling—but one pastry class was all it took to spark a transformation. Today, at Tate Dining Room, she creates poetic French-Chinese tasting menus, each dish imbued with emotion and elegance. Her design sensibility hasn’t faded—it’s simply been translated to a culinary canvas.
Malcolm Lee (Singapore)
Malcolm Lee once imagined a life in finance, having studied business at Singapore Management University. But homesickness and heritage led him to the kitchen. Without formal culinary education, he delved into his family’s Peranakan recipes and founded Candlenut—the world’s first Michelin-starred Nyonya restaurant. His refined take on traditional flavours has made him a powerful advocate for preserving Singapore’s culinary culture.
Bee Satongun (Thailand)
Unlike other chefs who didn’t start in the kitchen, Bee Satongun was already in the industry, albeit holding a secretarial job. However, she never set foot in a culinary school. She learned by absorbing her mother’s cooking and poring through ancient Thai manuscripts. At Paste, she resurrects old royal Thai recipes with a modernist edge, earning critical recognition and global acclaim for dishes that are both scholarly and soul-stirring.
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Ming Tsai (USA/China)
Ming Tsai took the traditional route—at first. He earned a bachelor’s degree in mechanical engineering from Yale and a master’s from Cornell. But summers at Le Cordon Bleu, pastry training in Paris and sushi apprenticeships in Osaka proved irresistible. He launched Blue Ginger in 1998, winning a James Beard Award for its East-West cuisine. Today, he heads Blue Dragon, champions plant-based eating through MingsBings, and stars in multiple Emmy-winning food shows.
Peter Cuong Franklin (Vietnam)
Peter Cuong Franklin’s life reads like a novel. Born in Da Lat, he fled Vietnam in 1975, later earning a finance degree from Yale and working as an investment banker. A pivot to food brought him to Le Cordon Bleu and eventually to opening Chôm Chôm in Hong Kong. In 2017, he launched Anan Saigon, a bold Vietnamese dining concept that’s made waves globally. His journey from Wall Street to world-class kitchens is both inspiring and deeply personal.
Anh Sung‑jae (South Korea)
After moving to California at 12, Anh Sung-jae joined the US Army as a mechanic, later deploying to Iraq. Post-service, he trained at Le Cordon Bleu and worked at elite kitchens including The French Laundry and Benu. In 2015, he opened Mosu in San Francisco, relocating it to Seoul in 2017 and opening a second location in Hong Kong in 2022. Eight years after it opened, Mosu Seoul earned its third Michelin star. Anh’s journey from battlefield to fine dining is a testament to precision, creativity and discipline.
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Stephanie Wong (Hong Kong)
Stephanie Wong spent nearly a decade at HSBC before making the leap to culinary school in Paris. She trained at the Alain Ducasse culinary institute and gained experience at Hostellerie de Plaisance and Hong Kong’s Amber. Now, she runs Roots Eatery, a delivery-focused concept rooted in local produce and simple, original fare. Who knew a ledger could be a creative springboard to the kitchen?
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Angelo Comsti (Philippines)
Angelo Comsti’s path to the kitchen included stints as a writer, editor and food stylist. After earning a marketing degree and studying at the Universidad Complutense de Madrid, he formalised his culinary skills at Le Cordon Bleu Australia. Today, he’s a champion of Filipino cuisine, leading restaurants and penning food columns that highlight local traditions and innovations. His multidisciplinary approach reflects a deep passion for storytelling through food.
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