Chef Barry Quek
Chef Barry Quek’s passion for cooking started at an early age. After graduating from culinary school, he trained at Joël Robuchon Restaurant in Singapore. As the chef de partie, Barry immersed himself in all aspects of the Robuchon kitchen, where he worked for two and a half years. He continued to hone his craft at the 2 Michelin starred Les Amis as the junior sous chef and eventually, his culinary journey lead him to Europe and Australia. During his travels, Barry staged in several critically acclaimed kitchens, including In De Wulf in Belgium and Attica in Melbourne. In 2015, he moved to London to work as the sous chef at Portland and also helped to open their sister restaurant, Clipstone. At Beet, Chef Quek delivers a unique culinary approach to Hong Kong’s current dining scene with food that is influenced by both classic and progressive cooking techniques and a focus on produce-driven cooking.