HILDA H. W. CHAN ASEAN AMBASSADOR

As the newly appointed Asia Ambassador of Disciples Escoffier International Asia, Hilda is responsible for driving the Association’s mission of developing professional cooking in Asia and growing the professional organisation’s ranks with local and regional culinary masters. What’s more, Hilda has been charged with fostering the next generation of professional chefs.

Her passion for cooking began at a very early age and she was born into a family of expert chefs. Hilda’s home was an institution, and her mother and grandmother taught her the basics of the culinary arts. This was supplemented by many food adventures with her father.

After working for several years in events and wedding planning, Hilda returned to her true passion – cooking. She spent three years studying cake decorating, confectionary arts and pastry making. After graduating from the Institut Culinaire Disciples Escoffier and interning at the famous The Ocean by Olivier Bellin restaurant, Hilda officially began her culinary career.

In Hong Kong, Hilda is already known as an expert cake maker. Her bespoke creations combine exquisite design, aesthetics and unmatched taste. In the short time since joining the industry, Hilda has already worked alongside some of the world’s most renowned Michelin-starred chefs including Maxime Gilbert and Olivier Bellin.

A perfectionist, she is always looking to hone her skills and expand her culinary horizons. Hilda already has a host of Masterclass learning experiences and has studied under: MOF (Meilleur Ouvrier de France) Chef Christian Tetedoie; renowned Pastry Chef Antonio Bachour; and World Champion Pastry Chef, Peter Yuen.

Known as one of the fastest rising stars in Asia’s culinary world, Hilda regularly collaborates with industry titan Chef Martin Yan, and celebrity chef and Asian superstar Nicholas Tse. She is the female Ambassador for chef jacket brand Chefskills and is a very popular cooking blogger.

Hilda is a graduate of the Institut Culinaire Disciples Escoffier, and holds a Grand Diploma of Culinary Arts as well as a Certificat De Formation En Cuisine Francaise Niveau 5.