Currently Senior Chinese Chef at Canton, Chef Mak Wai Ming began his work at The Venetian Macao in July 2007, serving on its pre-opening team, and brings with him over 30 years of professional culinary experience.

Chef Mak’s culinary philosophy is mainly based on traditional Chinese cuisine but with ingredients from around the world serving to inspire new ways to prepare dishes. Chef Mak enjoys visiting local restaurants whenever he travels so he can both discover new ingredients and get an idea of how to incorporate them into his dishes, which is how he comes up with new recipes. Even though Chef Mak has a vast amount of experience he is always looking to learn new techniques as well as discover new dishes in order to advance Chinese cuisine.

Chef Mak won Gold in both the seafood and poultry divisions of the Hong Kong Tourism Board’s Best Culinary Awards in 2001, and in the lobster division in 2002. In 2000 he won Bronze at the Taipei Chinese Culinary Exhibition in both the individual and group categories.

Chef Mak’s prior culinary posts include Chief Cook at the Hong Kong Jockey Club; Executive Chef at Tiandi Yijiain Beijing; Sous Chef at the Hong Kong Convention and Exhibition Centre; Wok No. 2 at the Hong Kong Yacht Club; Executive Chef at Four Seasons Hot Pot Restaurant in Zhongshan; Chief Cook at Ming Palace in Garapan, Northern Mariana Islands.