Chef Vicky Lau travelled to Osaka to represent TATE Dining Room at a Relais & Châteaux gastronomic convention

In mid-October, Chef Vicky Lau travelled to Osaka to represent TATE Dining Room at a Relais & Châteaux gastronomic convention themed on food waste and sustainability, hosted by the Osaka Convention & Tourism Bureau.

Vicky Lau joined some of the world’s greatest French chefs, including Olivier Roellinger (La Maison de Bricourt) and Arnaud Faye (Château de la Chevre d’Or, MOF2018), as well as global gastronomy pioneers Kyle Connaughton (SingleThread, 3-stars), Pedro Bargero (Chila, 2-stars), Kim Byung-jin (Gaon, 3-stars), and Japanese Grand Chef Hiroshi Yamaguchi (Kobe Kitano Hotel). The chefs were specially chosen for their role as leaders committed to the preservation of our planet, and were tasked to showcase their take on Osaka-grown natural resources that are essential to our plates.