Tony Cheng CEO and Founder
Tony’s passion for Cooking and Hospitality started with a meal he cooked in 1996, whilst aged 14, for a group of friends. That night he made Herb Crusted Roast Chicken, Roasted Potatoes and Shepherd’s Pie. Tony will never forget the cheerfulness the meal brought to his friends and the satisfaction he derived from their pleasure. The happiness of his guests and the lingering memories – these are the same reasons that still drive him all today.
In 2003, Tony graduated from the University College London with a BA in Economics. Although determined to enter the Restaurant Hospitality Industry, he chose to work instead in accounting at Pricewaterhouse Coopers. Although, armed with a Diploma in Culinary Arts, Tony realized that the restaurant business was too tough and too competitive to enter without sufficient knowledge and skill. For the next three years he carefully studied how successful enterprises were operated, including some of the largest restaurant groups in Hong Kong.
In 2006, Tony joined the investment banking industry to earn the capital required to fulfill his dreams. In 2008, he told his bosses it was time for him to pursue his passion and he packed his bags for Rome. Tony spent the next year cooking at Ristorante All’Oro, a One Michelin Star restaurant in Rome. Under the disciplined guidance of Chef Riccardo Di Giacinto, Tony continued to hone his culinary skills.
Apart from his hospitality business, Tony is also a featured celebrity chef and has participated in different TV shows including NOW TV’s Chef Corner and RTHK’s On Food and Culture.
Along with Tony, an extraordinary team of team of people leads DRC, including: