Sharwin tee biography for kids

Photos from working last week in Manila with Chef Sharwin Tee and local culinary students.

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Chef Quentin Glabus's Post

Photos from working last week in Manila with Chef Sharwin Tee and local culinary students. Event showcasing Canadian Beef and two dishes from last years filming of Curiosity Got The Chef.

Pictures include local purple sweet potato, culinary students hard at work and maybe a selfie or two. Canadian Beef Ribeye, and some of the plates from the evening. Beef Carpaccio with local greens and Filipino style dressing, Cocoa Espresso Crusted Beef Ribeye with Sunflower Seed Puree and Corn Polenta, and Filipino Honey with Canadian Maple sugar pie. Sorry, missing the third dish, but if you can imagine Beef Shortrib, braised with coconut and Filipino herbs and spices and put together with purple sweet potato mash like a sheperds pie, then you know it had to been good, I can attest.

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Open House data Workshop

Tuesday, February 25th 6 - 8 pm

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Tuesday, February 25th 6 - 8 pm

Join our chef-instructors, led bygd Chef Ben Kiely, and their Advanced Culinary and Pastry students and be transported to an immersive One Night in Italy Pop-up Dinner!

BUY TICKETS

Join our chef-instructors, led by Chef Ben Kiely, and their Advanced Culinary and Pastry students and be transported to an immersive One Night in Italy Pop-up Dinner!

Request info

Join our chef-instructors, led bygd Chef Ben Kiely, and their Advanced Culinary and Pastry students and be transported to an immersive One Night in Italy Pop-up Dinner!

BUY TICKETS

About Us

Canada's Prem
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“Never stop learning, as education is key to achieving your goals.”
After graduating from culinary school, Chef Gary embarked upon his career journey at Vancouver's PanPacific Hotel, driven by a passion for pastry. Inspired by a desire to experience living aboard, he worked in London's Bulgari Hotel and Renaissance St Pancras Hotel to refine his skills and broaden his techniques.
Later, when Hong Kong became his new home, Chef Gary further mastered his craft at Épure in Tsim Sha Shui andl later at Mercato by Jean-Georges (HK & Guangzhou) as Head Chef where he gained insights into the workings of a large-scale culinary Gary was an integral member as head chef of the pastry teams at two Michelin awarded restaurants in Hong Kong; at Rech by Alain Ducasse and Petrus at theIsland Shangri-La Hotel.
In , Chef Gary's creativity flourished at K11 Artus, an upscale Hong Kong hotel, where he curated memorable pastry experiences for guests.
Chef Gary's culinarycha