DL Cuisine Concepts highlights its top team
DL Cuisine Concepts, the new service for restaurant owners working with Chinese and south-east Asian food, has two leading lights of the hospitality industry behind it.
Malaysian-born chef Darren Liew comes from a family of restaurateurs. He has two decades’ experience of modern Cantonese cooking, and has strong technical and creative skills.
Liew worked in Four Seasons and Mandarin Oriental hotels on Asia before becoming development chef at Good Earth Hong Kong. He then joined the Hakkasan Group, where he took care of quality control. He also runs the kitchen at dim sum eatery Duddell’s at London Bridge, which has two Michelin stars, and where he heads up a team of five chefs.
Felix Tse also grew up in a family which ran restaurants and followed his passion into the industry after leaving behind a former career in banking. He learned the art of dim sum at Yauatcha, part of the Hakkasan Group.
With business partner Yi-Ting Lin, Felix founded the London-based street food business Wheelcake Island in 2017, which sells the fluffy pancakes stuffed with creamy fillings that are a mainstay of Taiwanese food. The business was even featured in media outlets such as the Evening Standard.
DL Cuisine Concepts works with Cantonese, Malaysian and similar cuisines. The restaurant consultancy service helps with creating or refreshing menus. It also advises on kitchen design and building a chef team. Health and safety, staff training, financial targets and relationships with suppliers are also all covered.
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Notes to editors:
For more information contact Felix Tse on 07507 415005 or email felix@dlcuisineconcepts.com
You can also visit https://www.dlcuisineconcepts.com/