Chef Tam Kwok Fung – Master of Modern Cantonese Cuisine | Michelin-Starred Innovator |Cantonese Culinary Visionary | 2-Michelin-Star Chef at Wynn Palace |Champion of Cantonese Gastronomy | Global Fine Dining Pioneer |From Hong Kong Kitchens to Michelin Glory in Macau |Executive Chef of Chef Tam’s Seasons | World Champion of Chinese Cooking
A Culinary Journey Rooted in Tradition, Refined Through Innovation
Chef Tam Kwok Fung stands as a monumental figure in the world of Chinese gastronomy. With a culinary career that spans more than four decades, Chef Tam has become a custodian and visionary of Cantonese cuisine. Born in the vibrant and fast-paced city of Hong Kong, he grew up immersed in a food culture where tradition met evolution daily—a culture that continues to define his culinary philosophy.
His early exposure to the culinary arts, from bustling street stalls to high-end banquets, laid the foundation for a journey that would later span continents and win global acclaim. From the very beginning, Chef Tam understood that food is more than sustenance—it is a medium for storytelling, culture, and emotional connection. His deep respect for traditional Cantonese techniques is the bedrock of his cooking, but it is his willingness to innovate that has elevated him to global prominence.
Chef Tam is currently the driving force behind Chef Tam’s Seasons at Wynn Palace, Macau, a restaurant that has redefined Cantonese fine dining. The venue’s concept is unlike any other: rooted in the ancient Chinese agricultural calendar and meticulously designed to reflect the 24 solar terms, the menu evolves bi-weekly to mirror nature’s rhythm. As of 2025, it holds two Michelin stars, reflecting not only its culinary precision but also its philosophical depth.
Chef Tam’s commitment to both preserving the soul of Cantonese cuisine and infusing it with contemporary elegance has inspired countless chefs and earned him a revered place on the world stage. His food speaks a language of harmony, discipline, and grace—an artistic voice developed through decades of dedication, precision, and an unrelenting pursuit of excellence.
Early Life: A Hong Kong Childhood Shaped by Flavor
Chef Tam was born in the bustling metropolis of Hong Kong, where markets hum with activity and flavors range from street food classics to banquet hall opulence. From a young age, he found himself enchanted by the choreography of Chinese kitchens. At just 14, he stepped into his first professional kitchen at Nathan Hotel, then furthered his early training at Tuen Mun Restaurant.
There, he was quickly exposed to the intricacies of traditional Cantonese preparation: dim sum folding, siu mei roasting, and wok mastery. These foundational experiences taught him discipline, speed, and an intuitive understanding of ingredients—all of which would shape his future as one of Cantonese cuisine’s most elegant interpreters.
Rise to Prominence in Thailand
In 1998, Chef Tam made a major international leap by taking the role of Executive Chef at The China House, Mandarin Oriental Bangkok’s premier Chinese restaurant. His work caught the attention of peers and critics alike for blending traditional Chinese flavors with the high-end service expected from one of the world’s top luxury hotels.
A year later, he moved to The Peninsula Bangkok to lead the Mei Jiang restaurant. Here, he oversaw banquets of up to 500 guests with military precision while simultaneously maintaining the highest standards of quality. His efforts helped position Mei Jiang as one of Bangkok’s top destinations for luxury Chinese dining.
World Champion at the 5th World Championship of Chinese Cooking
Chef Tam’s breakthrough moment on the global stage came in 2005 when he earned the Gold Medal at the 5th World Championship of Chinese Cooking. This award cemented his international reputation and opened doors to even larger platforms for influence and innovation.
Winning at this level was not only a personal achievement—it served as a cultural milestone. He demonstrated that traditional Cantonese cooking could stand alongside the world’s most sophisticated culinary traditions while retaining its regional integrity and roots.
Macau: A Stage for Culinary Excellence
Chef Tam’s move to Macau marked a new chapter of influence and accolades. At Jade Dragon, located in the City of Dreams, Chef Tam orchestrated a menu that was both lavish and meticulously crafted. Under his leadership:
- Jade Dragon earned 1 Michelin Star in 2014
- Elevated to 2 Michelin Stars in 2016
His work there became known for redefining Chinese fine dining in Macau. Utilizing high-end ingredients such as bird’s nest, abalone, and wagyu beef, his creations maintained traditional Cantonese soul while competing in global luxury dining circles.
Following his success at Jade Dragon, Chef Tam transitioned to Wynn Palace where he led Wing Lei Palace, later rebranded as Chef Tam’s Seasons—a restaurant that would fully encapsulate his evolving culinary philosophy.
Chef Tam’s Seasons: A Michelin-Starred Masterpiece
Opened in October 2023 at Wynn Palace Cotai, Chef Tam’s Seasons is the culmination of his life’s work. Inspired by the Chinese agricultural calendar, the restaurant’s menu evolves with the 24 solar terms—a system of bi-weekly seasonal markers in Chinese culture.
The restaurant achieved:
- 1 Michelin Star in 2024
- 2 Michelin Stars in 2025
Its dining experience is unlike any other. Dishes are updated every 15 days to reflect micro-seasonal shifts in ingredients, flavors, and mood. Offerings include:
- 6- to 8-course seasonal set menus
- À la carte selections rooted in classical Cantonese techniques
- Handcrafted dim sum presented with modern finesse
- Curated tea and wine pairings that elevate each course
Culinary Philosophy: “Eat the Right Food at the Right Time”
Chef Tam describes his approach as “intentional cooking.” His core principles include:
- Freshness: Absolute respect for seasonal produce
- Clarity: Clean, precise flavors without unnecessary complexity
- Balance: Harmonious interaction between ingredients, temperature, and presentation
He champions the concept that food should be a reflection of time and place. His use of the 24 solar terms is not a gimmick but a sincere homage to Chinese cultural wisdom that links wellness, nature, and food.
Innovation with Respect for Tradition
While deeply traditional in his foundation, Chef Tam is not afraid to push boundaries:
- Integrates luxury global ingredients like Te Mana lamb from New Zealand
- Adopts contemporary cooking methods while maintaining integrity of taste
- Uses sustainable sourcing practices to honor both nature and heritage
He believes that Cantonese cuisine must evolve, but never at the cost of its identity.
Media, Recognition & Industry Voice
Chef Tam is regularly interviewed and featured by top culinary publications:
- Michelin Guide
- Tatler Asia
- 50 Best Restaurants
- Four Magazine
- Bangkok Post
- Macau News
He is often quoted for statements such as:
“Cantonese is a language—and we speak it with intention.” “Food is not just flavor—it’s timing, respect, and memory.”
These sentiments encapsulate the heart of his culinary narrative.
Awards & Distinctions
- 🥇 Gold Medal – 5th World Championship of Chinese Cooking (2005)
- ⭐ 2 Michelin Stars – Jade Dragon, City of Dreams Macau
- ⭐ 2 Michelin Stars – Chef Tam’s Seasons, Wynn Palace Macau
- 🏆 First “Chef of the Year” in Macau – Black Pearl Guide
- 🥂 Forbes Travel Guide 5-Star Rating – Wing Lei Palace (2019)
- 🌏 Asia’s 50 Best Restaurants – Jade Dragon (#35 in 2018); Chef Tam’s Seasons (2025)
- 👑 Bazaar Taste Elite Chef Honoree – 2025
Mentorship and Legacy Building
Chef Tam continues to mentor young chefs in Macau and beyond. He advocates for culinary education that respects technique, emotional intelligence, and sustainability. Through Chef Tam’s Seasons, he offers masterclasses and training programs for aspiring professionals.
He also consults on cultural preservation projects, collaborating with culinary historians to document ancient Cantonese recipes and rituals.
Legacy of Taste: A Journey Etched in Time
Chef Tam Kwok Fung is not only a chef—he is a custodian of Cantonese culinary heritage, a champion of seasonal wisdom, and a global figure in modern Chinese gastronomy. With a career spanning more than 40 years, his journey reflects resilience, reinvention, and a lifelong devotion to precision, elegance, and the soul of Cantonese cooking.
From his early days in Hong Kong kitchens to his global debut in Bangkok and his culinary triumphs in Macau, Chef Tam has continually pushed the boundaries of traditional Chinese food. His gold-medal win at the 5th World Championship of Chinese Cooking in 2005 marked his arrival on the world stage, but it was his work at Jade Dragon and now at Chef Tam’s Seasons that solidified his legendary status.
Today, Chef Tam continues to define what modern Cantonese cuisine can be: graceful, ingredient-driven, and steeped in history. At Chef Tam’s Seasons, his vision comes to life in bi-weekly changing menus based on the 24 solar terms—a harmony of nature, flavor, and culture. His legacy is not just measured in stars and awards, but in the generations of chefs he mentors and the timeless stories he tells through every dish.
External Links
Chef Tam’s Seasons – Wynn Palace, Macau
https://www.wynnpalace.com/en/dining/chef-tams-seasons
Michelin Guide – Chef Tam’s Seasons
https://guide.michelin.com/mo/en/macau-region/macau/restaurant/chef-tam-s-seasons
Tatler Asia – Chef Tam Kwok Fung
https://www.tatlerasia.com/people/chef-tam-kwok-fung
50 Best Restaurants – Asia
https://www.theworlds50best.com/asia/en/
Four Magazine – Interviews
https://www.four-magazine.com
Bangkok Post – Chef Features
https://www.bangkokpost.com
Macau News – Dining & Hospitality
https://www.macaunews.mo