Kelvin Cheung

Chef Kelvin Cheung's culinary philosophy is encapsulated by his concept of "third-culture cooking," a deeply personal expression he describes as "fun, inventive cooking without borders." This approach rejects rigid culinary categories like Chinese, pan-Asian, or fusion, instead celebrating the unique perspective and creativity that arises from straddling multiple cultural worlds. It is, quite literally, his life plated, a culmination of his extensive global journey and an embrace of his Chinese heritage. Raised in a traditional Chinese household in Toronto, Canada, and having trained and worked across Chicago, France, North America, India, and Belgium before settling in Dubai, Chef Cheung's cooking is a tapestry woven from these diverse influences. He views authenticity not as a fixed standard but as a fluid concept, acknowledging that every family has its own version of a dish. This liberates him to improvise, adapt, and invent, incorporating classical French techniques into traditional Chinese flavor profiles, or pairing European staples like burrata with unexpected Asian elements such as mapo sauce. His menu is an ode to the "North American Asian" food he grew up with, reimagined and presented in a modern format. A cornerstone of his approach is a commitment to ingenuity and sustainability, particularly evident in his burgeoning fermentation lab. Here, he transforms "usually unwanted" kitchen by-products into exquisite ingredients like house-aged miso (8 months), Parmesan garam (9 months), house-developed vinegars, soy sauces, and kombuchas. This dedication to long-term preferments and slow fermentation—such as for his in-house baked sourdough—not only reduces waste but also adds profound depth and complexity to his flavors. While not explicitly detailed, the mention of "local labneh" suggests a consideration for regional sourcing where it enhances his borderless narrative. Beyond the technical mastery, Chef Cheung's overarching vision is to create an inclusive and joyous dining experience at Jun's. The restaurant is designed to be a versatile destination for any occasion, where guests connect with the food through the narrative behind each dish, often shared by the chef himself or his knowledgeable team. With over 50% vegetarian options and careful adaptability to allergens and dietary preferences, he ensures that the menu is not only creative but also welcoming to a diverse clientele. His continuous drive is to hone techniques, refine skills, and innovate with seasonal dishes, always aiming for the highest level of cooking while staying true to his unique story. Chef Kelvin Cheung's culinary approach is defined by its "borderless" nature, masterfully blending a myriad of cultural influences through sophisticated techniques. His style often marries traditional Chinese flavor combinations with classical French culinary methods, a reflection of his diverse training and heritage. A hallmark of his technical prowess is his dedicated fermentation lab, where he meticulously crafts ingredients such as 8-month-aged miso, 9-month-aged house Parmesan garam, and custom vinegars, soy sauces, and kombuchas, often utilizing kitchen by-products to minimize waste and introduce profound complexity. He also employs slow fermentation for his in-house sourdough and distinctive charring techniques, like olive wood charring for vegetables, and aging/drying fish bones over charcoal for broths. His philosophy on flavor and plating emphasizes reimagining familiar Asian comforts with an elevated, modern spin. Dishes are designed to tell a story, reflecting his childhood memories and global journey, encouraging a personal connection with diners. He adeptly pairs traditionally European ingredients, such as burrata and tortellini, with unexpected Asian flavors like mapo, showcasing inventive combinations that defy conventional boundaries. The presentation is thoughtful, aimed at eliciting nostalgia while delivering something entirely fresh and original. Among his most celebrated dishes, the **Heirloom Carrots** at Jun's stands out. Inspired by his mother's smoked salmon bagel, this dish features rainbow heirloom baby carrots charred over olive wood, served with cold-smoked local labneh (infused with mesquite and hickory), soy honey butter, candied walnuts (a nod to American Chinese Walnut Shrimp), and house-baked slow-fermented sourdough. Another iconic creation is his **Potstickers** served in a hot and sour broth, which features fish bones aged and dried over charcoal, transforming a childhood memory into a dish of profound depth. Other notable mentions include his **Sourdough baked in-house** and the intriguing **Burrata paired with mapo sauce**, each exemplifying his unique "third-culture" narrative.

Career

• Early Training / Chef at Family's Cantonese restaurants (father's restaurant), Canada/US
• Chef at Unspecified restaurant, Dinant, Belgium
• Chef (rising through the ranks) at Various restaurants, US, Canada, India
• Chef and Partner at Jun's, Dubai
• Chef and Partner at Jooksing, Dubai
• Chef and Partner at 852 Bakery, Dubai
• Chef and Partner at Little Jun's, Dubai

Mentored by His father's pastry chef.