Supported by:

ICI and CCI will offer two seminars at the RBHK 2018, providing the best tips for food and Chinese tea / Sherry wine pairing as well as hit beverage pairing concepts. ICI & CCI alumni will prepare tasty food for the speakers while they are giving an insight  into the “best match” and basic rules of food and tea / sherry pairing. The seminars are suitable for F&B practitioners and those who are interested to learn more about food and tea/sherry/beverage pairing.


Tea Pairing Seminar

Date: 4/9/2019 (Wed)
Time: 1500 – 1600
Venue: Chef Masterclass, Hall 5FG

Chef & Speaker:
Mr Holden Lau
Chef de Cuisine, The American Club Hong Kong

Holden, Chef de Cuisine of The American Club Hong Kong, studied Certificate in Food Preparation (Western) programme, offered by the International Culinary Institute (ICI). He worked in various hotels in Macau and Hong Kong after graduation. With his 14 year working experience in Western Cuisine, he recently obtained the “Certified Cook” qualification, which is recognized by the European Union, through the Western Cuisine Trade Test organized by ICI and German Chamber of Industry and Commerce (IHK), Koblenz Germany.

Mr Pierre Lau
Programme Manager (Chinese Catering & Operations), Chinese Culinary Institute
Chinese Tea Master, Global Teaists Association

A veteran of the hotel industry, Mr. Pierre Lau has had 40 years of food & beverage experience. He started his career as a service staff in The Peninsula Hong Kong and has held senior positions at various international hotels. He was exposed to the diverse Chinese culinary culture while he was working in Beijing. With his cumulated experience, Mr. Lau joined the Chinese Culinary Institute in 2014 as Programme Manager (Chinese Catering and Operations), contributing to the education and training of food & beverage professionals.


Chinese Cuisine and Sherry Wine Innovative Pairings Seminar

Date: 4/9/2019 (Wed)
Time: 1630 – 1730
Venue: Chef Masterclass, Hall 5FG

Chef & Speaker:
Mr Lui Kai Yu

Graduated from the Chinese Culinary Institute’s Elementary, Intermediate and Advanced Programmes, Lui is the Executive Chef of a fine dining private club. He was the winner of the Gold Award of the Carving Master Category, Hong Kong Chefs Chinese Culinary Competition 2014, as well, the Gold Award – Hot dish (Group) of “Hong Kong & Macau professional competition” in 2017. Chef Lui is skillful in Modern Chinese and fusion cuisines.

Mr Charles Chu
Programme Manager (Wines and Spirits), International Culinary Institute
Consejo Regulador de la D.O. “Jerez Xeres Sherry” Certified Sherry Educator

Charles is currently the Programme Manager (Wines and Spirits Education) in International Culinary Institute (ICI). His passion for wines especially Sherry brought him a journey to Jerez and he is now an Official Sherry Educator by Consejo Regulador de Jerez in Spain. He is also a Certified Educator and Internal Assessor in Wine and Spirit Education Trust as well as Certified Hospitality Educator of American Hotel and Lodging Education Institute.
Charles is equipped with over 10 year diversified F&B service, FMCG and food production working experiences in different European and Asian countries. Prior to joining ICI for teaching and developing wine education programmes in 2017, Charles has taught in several tertiary institutes since 2012.


For inquiry, please contact:
Ms Cheung |[email protected] | +852 25382792