Vicky cut his teeth working at some of the most acclaimed restaurants in the world, including New York’s Daniel and Toronto’s Canoe and Auberge du Pommier. In Hong Kong, he made his name with progressive, award-winning culinary creations at Liberty Private Works and took a similar approach with VEA—an acronym of Vicky et Antonio, referring to his business partner and head mixologist Antonio Lai of Quinary and Ori-Gin. Vicky’s a culinary mastermind and one of the most interesting chefs in Hong Kong today.
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