With a culinary career spanning over six decades, Chef Ken Hom, CBE is a legend in the restaurant space. 

Starting at his family's restaurant, Chef Ken has helped build restaurants from Bangkok to Rio de Janeiro, and is credited with championing traditional Chinese cuisine around the world. He’s developed his own line of Chinese cuisine cookware, which has become one of the highest-selling cookware brands in the world.

Chef Ken’s been host to a number of cooking shows on the BBC and has authored over 40 books, the most recent “My Stir-fried Life” is his first autobiographical book. On top of the mountain of books, TV shows, and restaurants he’s worked on, Chef Ken is a revered private chef for celebrities and dignitaries all over the world, and was called to create a dish for the coronation of the new King Charles II.

From working in a small family run kitchen, to a sprawling hotel kitchen in Brazil, no matter where in the world he is Chef Ken knows how to lead a team. His secret? Mentoring and caring.

In a time when workers are filled with anxiety, job instability, automation and A.I. and having to do more with less, Chef Ken has learned to operate Michelin Star winning restaurants with a people first mindset, a practice something managers everywhere can learn from.

So, with that…let’s bring it in!