Born and raised in Hong Kong, Raymond Cheung grew up with a passion for food. At a young age, he already appreciated the joy of cooking and eating good food under his mother’s influence. After graduating from high school, he decided to pursue a career as a hotel chef and take a one-year diploma course in western culinary at the Kwuntong Vocational School in Hong Kong in 1979.
In 1980, Raymond started his hotel chef career with the world-class Gaddis Restaurant at the Peninsula Hotel in Hong Kong where he learned and excelled in professional cooking. He also acquired classical Swiss cooking skills while later working in the Chelsea Restaurant at the same hotel.
In 1989, Raymond moved on to work as chef de partie at the Peninsula Hotel in New York under the guidance of Executive Chef Gray Kunz. During these two years in New York, he polished his classical western cooking and modern Asian cooking skills.
In 1991, Raymond went back to Hong Kong to assume a more responsible role in the Peninsula group of hotels. For the next two years, he was sous chef at the Hong Kong Club which was a prestigious club serving 500 exclusive elite members with British and Scottish cuisine. In 1992, he represented the Club in a food competition in Singapore (Singapore Salon Culinaire) and received a bronze medal for buffet and hot seafood.
In mid-1992, Raymond immigrated to Toronto. He worked at the Royal York Hotel for one year before joining the Four Seasons Hotel in 1993 as sous chef and later banquet chef in the fivestar Truffles Restaurant. Here, he acquired more intensive French and Continental cooking skills under Executive Chef Denis Jaricot. The encounter with Denis Jaricot also brought Raymond to the Caribbean island of Anguilla six years later when Denis Jaricot invited Raymond to join him in opening the five-star CuisinArt Resort and Spa in Anguilla.
So for the next four years from 1999 to 2003, Raymond worked as Executive Sous Chef in the CuisinArt Resort and Spa, specializing in Continental, Meditteranean, and local Caribbean cooking while taking up the management side of the kitchen as well. Raymond also introduced healthy cooking to the guests and gave them tours in the Resort’s hydroponic farm. He also worked with the “French Master Chef” Paul Bocuse and presented many promotions for CuisinArt. At the end of 2003, Raymond’s talents and leadership was recognized and was given the opportunity to be the Executive Chef of CuisinArt.
In 2004, Raymond decided to return to Toronto and worked in the Hemisphere Restaurant at the Metropolitan Hotel. In April 2005, he was promoted to the position of Executive Chef. Raymond is committed to serve the guests with his classical cooking with the Pacific Rim theme and creations from his international experience in various places.
From April, 2005 – Present. Executive Chef in Metropolitan Hotel (DoubleTree by Hilton Hotel Toronto Downtown).
signature dishseafood linguine with smoked coral saucecider glazed atlantic salmonsmoked paprika marinated steaksalad garlic & thyme brined chicken supreme
Chef's Table Small Meetings Menu (PDF)