Sands Golden Chefs

Taste the pinnacle of culinary arts at Sands® Resorts Macao

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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.
 
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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.
 
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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  
  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 >