In this episode, Andrew and guest, Chef Anthony Cheung of restaurant Casa Cucina talk about Anthony’s start as an account and how he found his way to food, training and staging at various locations including Jean Georges and Amber at the Mandarin Oriental Hong Kong.

Anthony talks about setting up his own restaurant in Causeway Bay, the Italian restaurant Casa Cucina, reflecting on his philosophy of home cooking that is accessible and highlighting specialties from the menu.

Anthony also opens up about the research and development process that led to the variety of gluten-free sour dough pizzas he serves and his plans to to create a spin-off pizzeria in the future.

He also talks about working with disadvantaged youth and the benefits that being part of a team can confer on them, as well as the contributions they can make.

An informative conversation that foodies will thoroughly enjoy.