Sous Chef – Loke Chu Ken
Chu Ken, or more commonly known as Ken, started off working at The Coffee Club Production
Kitchen in 2006 despite having no culinary background.
In 2008, he joined Les Amis Group as a cook and worked at the now-defunct Lazy Gourmet and
Catering department. Being a cook on the production kitchen side provided its own set of challenges.
Besides working closely with the team to develop the most efficient and cost-effective ways to
package products of large quantities, they also had to work on different timelines to prepare for
catering events.
Chef Ken joined Bistro du Vin in 2009 as part of the opening team for the Shaw Centre outlet.
Despite being new to working in a restaurant kitchen, it didn’t take long before he familiarised
himself with French cuisine. With an interest for cooking and curiosity for different cuisines, he was
always on a lookout for French restaurants to try and new recipes to explore.
Besides that, Chef Ken also worked closely with previous Head Chef Dalton Fong – from preparation
of mise en place for appetisers and desserts to cooking the different dishes. Chef Dalton was a
mentor to him and ignited his passion for cooking and spurred him on to improve on his skills.
Over the years, Chef Ken steadily rose up the ranks as he got promoted to Demi Cook in 2011 and
Junior Sous Chef in 2014.
In his free time, Chef Ken leads a healthy lifestyle and engages in activities such as swimming and
running to relax and clear his mind.