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Vanessa Im 嚴慧敏, Vivian Mak
Vanessa Im 嚴慧敏, Vivian Mak
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Founder and Administration Manager of T. Confection; Graduate of Certificate in Bakery and Pastry (Western) Course in 2005; Certified Pastry Cook by ICI & Handwerkskammer (the Chamber of Skilled Crafts) Koblenz of Germany in 2016
甜品店T. Confection創辦人兼行政經理，2005年西式包餅文憑畢業生，2016年國際廚藝學院及德國科布倫茨工藝商會認可餅師
Paul Wong 黃亞保, Vivian Mak
Paul Wong 黃亞保, Vivian Mak
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Director and Executive Chef of Cloudland Chinese Cuisine, Graduate of Master Chef Course in Chinese Cuisine, Chinese Culinary Institute (CCI)
雲來軒董事兼行政總廚，中華廚藝學院大師級中廚師課程畢業生
Mak Kam-Kui 麥錦駒, Rosa Chen
Mak Kam-Kui 麥錦駒, Rosa Chen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute
香港廸士尼樂園酒店副總廚，國際廚藝學院大師級西廚師課程畢業生
The Philosopher 廚房裡的哲學家, Tama Lung
The Philosopher 廚房裡的哲學家, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.
憑著獨具巧思的高級法式料理，使江振誠登上新加坡第一名廚竇座，在全球最佳餐廳的排名更迅速攀升。