Chef Simba has been working in the culinary industry for over 15 years. He began his career at Robuchon Taipei, where he had the honor of working alongside Chef Yosuke Suga, one of Master Chef Joël Robuchon’s most outstanding protégés. After that, he continued his culinary journey across several three Michelin-starred restaurants, not only in Taipei but also at one of Denmark’s most renowned three-star Michelin establishments.

Eventually, Simba came to Hong Kong to rejoin the Robuchon family, bringing his expertise and passion to LE SALON DE THÉ DE JOËL ROBUCHON ELEMENTS. His philosophy in the kitchen is simple yet profound: “You must do everything with elegance, even when busy.” For him, working in Robuchon’s signature open kitchen is not only about presenting exquisite food—it is also about delivering a performance, creating a dining experience that is both refined and memorable.

Keith Poon has been working in the luxury hospitality industry for over 30 years. With an impressive career spanning renowned establishments such as The Peninsula, he has brought his expertise and dedication to LISBOA FOOD & WINES LIMITED (Hong Kong) for more than a decade. Throughout his journey, Keith has remained guided by his personal motto: “Never forget who you are. Don’t assume that years in the same industry mean you know everything. Approach each day with a fresh perspective.” This mindset allows him to better understand his team and connect with guests, recognising that every customer has unique needs. His humility, passion, and commitment to excellence continue to inspire those around him and shape memorable experiences for all.