Sands Golden Chefs

Taste the pinnacle of culinary arts at Sands® Resorts Macao

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  Degustation Menu  
Chiado Portuguese Restaurant – Head Chef Dario Santos

Dario Santos has joined Chiado Portuguese restaurant at Sands Cotai Central as Head Chef prior to its opening in 2018. The restaurant, which will offer authentic Portuguese cuisine, is being launched in partnership with Portuguese celebrity Chef Henrique Sá Pessoa.

From Porto in Portugal, Chef Dario had his first culinary experience in the rustic kitchen of his grandmother’s farm and vineyard in the picturesque Douro region, where during the summer harvests he helped prepare the lunches for the workers.

At the age of 19, he took a three-month part-time job at the Lusitania German brewery on the island of Madeira where he played an integral role in the opening of two restaurants within the complex. He eventually spent four years at the establishment, gaining a comprehensive understanding of the business and finally leaving with a passion for all things culinary.

Taking his skills to the next level, Chef Dario then spent seven years as a chef at some of Portugal’s most renowned restaurants including La Villa in Estoril and the Bairro Alto Hotel in Lisbon, where Henrique Sá Pessoa was head chef at the time. This turned out to be a fortuitous meeting which later would become a long-term professional working relationship.

In 2008 he was recruited as chef de cuisine at the hotel Memmo Baleeira, a popular design hotel in the beautiful town of Sagres in the Algarve, where he spent nine years honing his craft.

Reuniting with Chef Henrique, Chef Dario became the now celebrity chef’s right-hand man and head chef, working with him at culinary festivals both in and outside Portugal, including in Macao.

At Chiado he will take responsibility for the daily running of the restaurant, producing top quality dishes conceived alongside Executive Chef Henrique.
 
Restaurant Details >
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  Degustation Menu  
Sands Macao – Senior Chef Lee Chiu Fat

Chef Lee Joined Sands Macao in February 2017 as Senior Chef, where he is responsible for looking after Golden Court and banqueting functions. Born in Hong Kong, he began his culinary career early and has now more than 30 years of culinary experience. A master of ingredients, he has devoted himself to the enhancing of classic Cantonese cuisine, and enjoys creating delicious and innovative dishes while maintaining traditional flavours and appearance.

Chef Lee believes that the key to delicious dishes lies in the selection of the fresh and natural taste of the ingredients, this not only enhance the tastes of the dishes, but also give visual enjoyment to diners and create innovative and impressive views.

Chef Lee has worked in management level for many years at Shanghai, Macao and Hong Kong’s world’s luxury leading hotels and catering groups, which included Michelin-starred Jade Dragon restaurant, The Park Lane Hong Kong, Grand Hyatt Macau and Maxim’s Group.
 
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  Degustation Menu  
COPA Steakhouse – Chef Brad Coleman

Brad Coleman joined Sands Macao in September 2017 at the award-winning COPA Steakhouse as Chef.

An American national, Chef Brad has spent over 30 years in the international food and beverage industry, gaining valuable experience in the US, Canada, Mainland China and now Macao. He has worked with some of the world’s leading hotel and catering groups, including Hyatt Regency Orlando International Airport, The Walt Disney World Swan & Dolphin Resort (Westin/Starwood Hotels & Resorts) in Orlando, Florida, and Sheraton Suites in Ohio, USA, as well as various independent restaurants. Prior to joining Sands Macao he was chef de cuisine at InterContinental Suzhou.

A barbeque aficionado, Chef Brad honed his skills with a stint at Bubba Mac’s Smokehouse BBQ in Shenzhen as head chef and pit master. He now utilises these skills in offering the most authentic, mouthwatering steaks, chops, grills and seafood to be found anywhere.

He has extensive experience in staff training and development, enjoys sharing his knowledge with others and relishes culinary challenges.
 
Restaurant Details >
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  Black Pearl Menu  
The Golden Peacock – Justin Paul, Senior Chef

Chef Justin Paul is at the helm of The Golden Peacock Indian restaurant, leading a team of 15 chefs. Under his leadership, The Golden Peacock has been awarded a one-star rating in the illustrious Michelin Guide Hong Kong & Macau for six years in a row (from 2014 to 2019) and gained an extra diamond to a 2-diamond rating at the Meituan-DianPing’s 2019 Black Pearl Restaurant Guide. At The Venetian® Macao since its August 2007 opening, Chef Justin has over 20 years of professional culinary experience.

Chef Justin’s culinary expertise lies in a wide range of Indian and Middle Eastern cuisines. For the 2008 East Asian Games he was instrumental in catering to Indian and Middle Eastern guests. On the occasion of the 2009 and 2013 IIFA Awards, he handled everything for 5,000 and 3,000 Indian guests respectively. In 2012, he showed his catering skills for the Zee Cine Awards.

Chef Justin’s prior culinary positions include Regional Chef at Veda Fine Dining Restaurant in Hong Kong; Senior Cook I at the Hyatt Regency in Hong Kong; Chef de Cuisine at Jashan Fine Dining Restaurant in Hong Kong; Chef de Partie at Goa Marriott Resort in India; and Commis I at The Leela Palace Goa in India where he won a Best Employee Award in 2002.
 
Restaurant Details >
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  Black Pearl Menu  
La Chine – Chung Kuy Fai, Executive Chinese Chef

Chef Chung Kuy Fai has over 30 years international experience leading Chinese kitchens, spanning Tokyo, New York, San Francisco and across China. These culinary voyages have given him a deep understanding of global cuisine, which has informed his signature style incorporating classic Chinese dishes with his home flavours of Malaysia.

Previous experience in Macao saw him as Chinese senior sous chef and part of the City of Dreams opening team, following which he spent the next few years at a variety of prestigious clubs and hotels in China, including Twelve at Hengshan, a modern, upscale hotel in Shanghai, and The Dragon Hangzhou, an international five-star hotel. Most recently, Chef Fai was at Le Meridien Xiamen Hotel as executive chef.

Chef Fai has won several prestigious culinary awards and is also keen on sharing and gaining culinary knowledge, having taken part in exchanges that saw him travel to Hong Kong and Holland.

Chef Cheung has garnered prestigious awards for La Chine including Two-Diamond recognition under Meituan-DianPing’s Black Pearl Restaurant Guide two years in a row and South China Morning Post’s Prestigious 100 Top Tables and more.
 
Restaurant Details >
Watch Video  
  Black Pearl Menu  
Zi Yat Heen – Cheung Chi Choi, Executive Chef of Chinese Kitchen – Four Seasons Hotel Macao

Chef Cheung Chi Choi (Charles), as the Executive Chef of Chinese Kitchen at Four Seasons Hotel Macao, oversees a team of chefs, presenting authentic Cantonese cuisine at Zi Yat Heen, the hotel’s award-winning Chinese restaurant, and manages the Chinese banquet operations at the hotel.

A native Cantonese who possesses more than 39 years of experience with Chinese cuisine, Chef Cheung’s passion for cooking was sparked early on at home. At 17, he honed his culinary skills while working in the finest Cantonese restaurants in Hong Kong, and his passion grew into an obsession to showcase the best of the cuisine. Chef Cheung then took up a key role at East Ocean Gourmet Group, a well-established culinary legend in Hong Kong, where he met his mentor – master of Cantonese cuisine, Chef Chung Kam, and it was then that Chef Cheung developed further appreciation for the heritage of exquisite Cantonese cuisine. With his wealth of experience, Chef Cheung has been mesmerizing guests at Zi Yat Heen of Four Seasons Hotel Macao, with refined Cantonese classics that stay true to the essence of the cuisine.

Since then, Chef Cheung has garnered prestigious awards for Zi Yat Heen, including One-Star recognition under Michelin Guide; One-Diamond recognition under DianPing Black Pearl Restaurant Guide; South China Morning Post’s Prestigious 100 Top Tables and more.

On his cooking philosophy, Chef Cheung strives to preserve classic Cantonese cuisine, culture and traditional techniques, blending with innovation to keep up with today’s expectations surrounding Cantonese cuisine – a combination of presentation, aroma and taste balanced with healthful qualities.
 
Restaurant Details >
Watch Video  
  Degustation Menu  
Chiado Portuguese Restaurant
Head Chef Dario Santos


Dario Santos has joined Chiado Portuguese restaurant at Sands Cotai Central as Head Chef prior to its opening in 2018. The restaurant, which will offer authentic Portuguese cuisine, is being launched in partnership with Portuguese celebrity Chef Henrique Sá Pessoa.

From Porto in Portugal, Chef Dario had his first culinary experience in the rustic kitchen of his grandmother’s farm and vineyard in the picturesque Douro region, where during the summer harvests he helped prepare the lunches for the workers.

At the age of 19, he took a three-month part-time job at the Lusitania German brewery on the island of Madeira where he played an integral role in the opening of two restaurants within the complex. He eventually spent four years at the establishment, gaining a comprehensive understanding of the business and finally leaving with a passion for all things culinary.

Taking his skills to the next level, Chef Dario then spent seven years as a chef at some of Portugal’s most renowned restaurants including La Villa in Estoril and the Bairro Alto Hotel in Lisbon, where Henrique Sá Pessoa was head chef at the time. This turned out to be a fortuitous meeting which later would become a long-term professional working relationship.

In 2008 he was recruited as chef de cuisine at the hotel Memmo Baleeira, a popular design hotel in the beautiful town of Sagres in the Algarve, where he spent nine years honing his craft.

Reuniting with Chef Henrique, Chef Dario became the now celebrity chef’s right-hand man and head chef, working with him at culinary festivals both in and outside Portugal, including in Macao.

At Chiado he will take responsibility for the daily running of the restaurant, producing top quality dishes conceived alongside Executive Chef Henrique.
 
Restaurant Details >
Watch Video  
  Degustation Menu  
Sands Macao
Senior Chef Lee Chiu Fat


Chef Lee Joined Sands Macao in February 2017 as Senior Chef, where he is responsible for looking after Golden Court and banqueting functions. Born in Hong Kong, he began his culinary career early and has now more than 30 years of culinary experience. A master of ingredients, he has devoted himself to the enhancing of classic Cantonese cuisine, and enjoys creating delicious and innovative dishes while maintaining traditional flavours and appearance.

Chef Lee believes that the key to delicious dishes lies in the selection of the fresh and natural taste of the ingredients, this not only enhance the tastes of the dishes, but also give visual enjoyment to diners and create innovative and impressive views.
 
Restaurant Details >
Watch Video  
  Degustation Menu  
COPA Steakhouse
Chef Brad Coleman


Brad Coleman joined Sands Macao in September 2017 at the award-winning COPA Steakhouse as Chef.

An American national, Chef Brad has spent over 30 years in the international food and beverage industry, gaining valuable experience in the US, Canada, Mainland China and now Macao. He has worked with some of the world’s leading hotel and catering groups, including Hyatt Regency Orlando International Airport, The Walt Disney World Swan & Dolphin Resort (Westin/Starwood Hotels & Resorts) in Orlando, Florida, and Sheraton Suites in Ohio, USA, as well as various independent restaurants. Prior to joining Sands Macao he was chef de cuisine at InterContinental Suzhou.

A barbeque aficionado, Chef Brad honed his skills with a stint at Bubba Mac’s Smokehouse BBQ in Shenzhen as head chef and pit master. He now utilises these skills in offering the most authentic, mouthwatering steaks, chops, grills and seafood to be found anywhere.

He has extensive experience in staff training and development, enjoys sharing his knowledge with others and relishes culinary challenges.
 
Restaurant Details >
Watch Video  
  Black Pearl Menu  
The Golden Peacock
Justin Paul, Senior Chef


Chef Justin Paul is at the helm of The Golden Peacock Indian restaurant, leading a team of 15 chefs. Under his leadership, The Golden Peacock has been awarded a one-star rating in the illustrious Michelin Guide Hong Kong & Macau for six years in a row (from 2014 to 2019) and gained an extra diamond to a 2-diamond rating at the Meituan-DianPing’s 2019 Black Pearl Restaurant Guide. At The Venetian® Macao since its August 2007 opening, Chef Justin has over 20 years of professional culinary experience.

Chef Justin’s culinary expertise lies in a wide range of Indian and Middle Eastern cuisines. For the 2008 East Asian Games he was instrumental in catering to Indian and Middle Eastern guests. On the occasion of the 2009 and 2013 IIFA Awards, he handled everything for 5,000 and 3,000 Indian guests respectively. In 2012, he showed his catering skills for the Zee Cine Awards.

Chef Justin’s prior culinary positions include Regional Chef at Veda Fine Dining Restaurant in Hong Kong; Senior Cook I at the Hyatt Regency in Hong Kong; Chef de Cuisine at Jashan Fine Dining Restaurant in Hong Kong; Chef de Partie at Goa Marriott Resort in India; and Commis I at The Leela Palace Goa in India where he won a Best Employee Award in 2002.  
Restaurant Details >
Watch Video  
  Black Pearl Menu  
La Chine
Chung Kuy Fai, Executive Chinese Chef


Chef Chung Kuy Fai has over 30 years international experience leading Chinese kitchens, spanning Tokyo, New York, San Francisco and across China. These culinary voyages have given him a deep understanding of global cuisine, which has informed his signature style incorporating classic Chinese dishes with his home flavours of Malaysia.

Previous experience in Macao saw him as Chinese senior sous chef and part of the City of Dreams opening team, following which he spent the next few years at a variety of prestigious clubs and hotels in China, including Twelve at Hengshan, a modern, upscale hotel in Shanghai, and The Dragon Hangzhou, an international five-star hotel. Most recently, Chef Fai was at Le Meridien Xiamen Hotel as executive chef.

Chef Fai has won several prestigious culinary awards and is also keen on sharing and gaining culinary knowledge, having taken part in exchanges that saw him travel to Hong Kong and Holland.

Chef Cheung has garnered prestigious awards for La Chine including Two-Diamond recognition under Meituan-DianPing’s Black Pearl Restaurant Guide two years in a row and South China Morning Post’s Prestigious 100 Top Tables and more.
 
Restaurant Details >
Watch Video  
  Black Pearl Menu  
Zi Yat Heen
Cheung Chi Choi, Executive Chef of Chinese Kitchen – Four Seasons Hotel Macao


Chef Cheung Chi Choi (Charles), as the Executive Chef of Chinese Kitchen at Four Seasons Hotel Macao, oversees a team of chefs, presenting authentic Cantonese cuisine at Zi Yat Heen, the hotel’s award-winning Chinese restaurant, and manages the Chinese banquet operations at the hotel.

A native Cantonese who possesses more than 39 years of experience with Chinese cuisine, Chef Cheung’s passion for cooking was sparked early on at home. At 17, he honed his culinary skills while working in the finest Cantonese restaurants in Hong Kong, and his passion grew into an obsession to showcase the best of the cuisine. Chef Cheung then took up a key role at East Ocean Gourmet Group, a well-established culinary legend in Hong Kong, where he met his mentor – master of Cantonese cuisine, Chef Chung Kam, and it was then that Chef Cheung developed further appreciation for the heritage of exquisite Cantonese cuisine. With his wealth of experience, Chef Cheung has been mesmerizing guests at Zi Yat Heen of Four Seasons Hotel Macao, with refined Cantonese classics that stay true to the essence of the cuisine.

Since then, Chef Cheung has garnered prestigious awards for Zi Yat Heen, including One-Star recognition under Michelin Guide; One-Diamond recognition under DianPing Black Pearl Restaurant Guide; South China Morning Post’s Prestigious 100 Top Tables and more.

On his cooking philosophy, Chef Cheung strives to preserve classic Cantonese cuisine, culture and traditional techniques, blending with innovation to keep up with today’s expectations surrounding Cantonese cuisine – a combination of presentation, aroma and taste balanced with healthful qualities.
 
Restaurant Details >