Kelvin Cheung

Born in Canada, raised in Chicago and now based in Dubai, Kelvin Cheung is a multi-award-winning Chinese Canadian chef who grew up in the kitchen – spending the better part of his childhood training for his life of travelling the world and cooking in kitchens in unfamiliar places. Having worked his way up through the ranks within various restaurants in the US and Canada, Kelvin began his public chef life in India in 2012 as Executive Chef at Ellipsis Mumbai. Three years later in 2015, he moved into the role of Corporate Chef and F&B Director for both Aallia Hospitality and Bastian Hospitality, leading day-to-day operations of Bandra’s popular gastro-pub One Street and the seafood-forward, vegetarian-friendly, Bastian. He is also credited with conceptualising and launching Whole and then Some, a takeaway kitchen focusing on customised meals that include a lot of goodness and then some fun.

Kelvin joined New Delhi’s White Panda Hospitality in 2019 as Executive Chef and F&B Director. Here, he developed the restaurant concept Kiko-Ba, paying homage to his father’s legacy and taking patrons on a sweet, and savoury journey back to his roots. Along with Kiko-Ba, Cheung designed the food programme for Dadel, White Panda Hospitality’s concept cocktail bar in Vasant Vihar.   

In June 2022, Kelvin opened his first UAE project, Jun’s, in conjunction with Three Layer Hospitality. Rooted in his Chinese heritage, North American upbringing and French training paired with the freshest ingredients from local farms, Jun’s takes diners on an immersive culinary journey through Kelvin’s Chinese upbringing and life across the world from North America to India. In less than a year of operation, Jun’s has been awarded a number of high-profile accolades including Michelin Guide 2023, ranking number 44 on Middle East North Africa’s 50 Best Restaurants, as well as being awarded one Toque by Gault & Millau. 

Best known for melding techniques and traditions to create diverse yet distinct cuisine, as well as for his advocacy for wellness – for his employees, diners and the planet, Kelvin is one of the region’s pioneers and proponents of Third Culture Food. Kelvin firmly believes in preserving nature’s bounty for future generations and that “if there’s any chance of my son growing up enjoying seafood like I have, we [must] commit to sustainable seafood and seasonal products.”