Danny Yip

Former investment banker who pivoted to hospitality. Not a trained chef but a passionate culinary visionary who pioneered the farm-to-table movement in Hong Kong. Established their own Sheung Shui farm to grow heritage vegetables. Focus on no MSG, no frozen ingredients, and reviving forgotten Cantonese recipes.

Career

• Investment Banker at Finance Industry, Hong Kong (1990s-2000s)
• Founder & Culinary Director at The Chairman, Hong Kong (2009-present)