We are proud to announce the launch of the Slow Food Cooks’ Alliance in Hong Kong!

We are a network of cooks defending food biodiversity across the world.

We are cooks from restaurants and other settings who support small producers, and are the custodians of biodiversity.

Our members in Hong Kong include:

Vinny Lauria: Frank’s American Italian, Central (Red Sauce Hospitality)

Danny Grimshaw

Sandy Keung: TABLE by Sandy Keung, Sheung Wan

Samantha Tam: Heimao Foods, Hung Hom

Walter Kern: F&B Consultant, Slow Food Hong Kong executive committee member

Gregoire Michaud: Bakehouse, all across Hong Kong

Want to join the Slow Food Cooks’ Alliance?

Membership is free. Cooks’ Alliance Members are strongly encouraged to join the general Slow Food Hong Kong (basic membership: HK$50 per year).

Check out our Cooks’ Alliance presentation here for more information.

Please apply here, and following your submission, do send an email to info@slowfood.com.hk with the heading “Slow Food Cooks’ Alliance application”. Thank you!