Hakkasan Group Appoints Fai Choi as Research and Development Chef – UK

Hakkasan Group are pleased to announce the appointment of Fai Choi as Research and Development Chef in the UK, marking a significant step in the Group’s continued investment in culinary innovation and the evolution of its UK food strategy

Chef Fai joins the business with over a decade of Michelin-starred experience spanning London and Hong Kong. Most recently, he served as Head Chef at Mora in Hong Kong, where he secured and retained both a Michelin Star and a Michelin Green Star within his first year. His work there was recognised for its pioneering approach to sustainability, embedded within a refined, soy-focused fine dining concept.

His career includes key roles within Simon Rogan’s restaurant group, including Aulis Hong Kong, as well as experience at Michelin-starred HIDE in London. In 2024, he received the Michelin Young Chef Award for his precision, creativity, and disciplined execution.

In his new UK-based role, Chef Fai will lead the next phase of culinary development across Hakkasan and Yauatcha, working closely with CEO Yavuz Pehlivanlar, who was appointed in October 2025. His appointment reflects a clear strategic focus on innovation, sustainability, seasonality, and a more ingredient-driven approach to modern Cantonese cuisine, with an emphasis on refined, health-conscious dining. This year also marks a significant milestone, as Hakkasan celebrates its 25th anniversary this year.

“I’m excited to be joining Hakkasan Group at such an important moment for the brand. Having spent time working across both Hong Kong and London, this opportunity feels especially meaningful to me. I look forward to collaborating with the team to continue evolving the culinary direction of Hakkasan and Yauatcha, while respecting the heritage and identity that have made them so influential globally.” – Chef Fai, Research and Development Chef for Hakkasan Group.

Chef Fai’s focus will be to drive creative development, elevate culinary standards, and help shape the future culinary direction of Hakkasan and Yauatcha in the UK through a more seasonal, ingredient-led approach to contemporary Cantonese cuisine.