A true creative spirit, Vicky Lau, she graduated in Graphic Communications from New York University, but what started out as a recreational excursion at the prestigious Le Cordon Bleu would later set her on a path to pursuing her lifelong fascination with food. She had discovered food as a platform for both artistic expression and creative intuition.
She followed her Grand Diplôme with a stint at Michelin-starred Cépage where she gained a strong reputation as one of Hong Kong’s rising chefs.
Emboldened by her passion and encouraged by her peers, she opened the Tate Dining Room and Bar. There, she blends her appreciation for the culinary arts, her design sensibilities, an infusion of her personality and her inspirations to create Edible Stories that boldly explores culinary expressionism.