After graduating from new York University with a degree in graphic design, Vicky Lau worked for 6 years in the profession and held the position of creative Director of the design Agency.
Later, for the company of friends, went to Le Cordon Bleu in Bangkok. Her passion for high cuisine became really serious when she finished the 9 - month course Le Cordon Bleu Dusit.
Then, after working for six months in Hong Kong Cépage, Vicky Lau opened her own institution - 24 - seat state Dining Room and Bar.
A year after the opening, the restaurant received its first Michelin star, and in 2015 Vicky became the "best Asian chef" according to World's best restaurants.
Her style is an eclectic mix of French and Japanese techniques (which once again proves the importance of basic knowledge).