Five chefs on how their fathers have inspired them
Jun 11, 2025
Chefs draw inspiration from many places – experiences, travels, culture, fellow chefs. Sometimes, however, that inspiration comes from a place closer to home. It may even come from within the home, and there are few role models in our lives as influential as Dad. In celebration of Father’s Day, Stephenie Gee asks four chefs about how their fathers have inspired them – both in and out of the kitchen
Alyn Williams, Magistracy Dining Room
"My dad was my main inspiration to become a chef. He worked for the Inland Revenue, so the assumption about his character was usually negative. However, my old man was a kind, generous, convivial gentleman. He was also a good cook and a fabulous gardener. We lived in East London, which has a large garden in a reclaimed apple, plum, and pear orchard. My dad loved to grow everything from ordinary vegetables like potatoes, carrots, and onions to exotic ones like kohlrabi, fennel, broad beans, courgettes, and purple cauliflower. He grew, he cooked, and he inspired me by transferring the joy he found in the garden to the kitchen and onto the plate. He didn't teach me to cook, but he allowed me to eat well and appreciate great fresh ingredients. Later, he took great joy in visiting me at my restaurant every week. We would chat, drink good coffee, and enjoy eating together."
ArChan Chan, Ho Lee Fook
“My dad is the eldest of four siblings and from a young age, he naturally stepped into the role of caretaker. He was the one who taught all the kids how to ride a bicycle, the one who always made sure the family was looked after. While he never really cooked much himself, he taught me something far more lasting – how to lead with heart. There are three values he passed on to me that continue to shape my path in the kitchen: Care – a true leader looks after their team, just like he always looked after our family. Respect – my dad is a saver at heart. He hates waste and that’s influenced the way I treat ingredients, using everything with intention and never taking produce for granted. Pride in roots – no matter where life takes us, he’s always believed that Hong Kong is home. That sense of belonging and identity anchors everything I do. He may not have passed down recipes, but he gave me a foundation on which to build a career – and a life – I’m proud of.”
Loic Portalier, Louise and La Terrace by Louise
“My dad has imparted many life lessons, making it hard to choose just one. While he may not be a master chef, his efforts in the kitchen were always heartfelt. He encouraged my siblings and me to pursue our passions, and he would offer his unwavering support on one condition – that we always commit 200%. One of his most cherished traits is his genuine generosity and hospitality. Even without culinary expertise, he made everyone feel welcome and valued in our home. This sense of family and support has profoundly influenced me. In my culinary career, I strive to replicate these values by creating memorable moments for my team and guests. I aim to foster an environment where everyone feels the warmth and connection that my dad always provided, turning every meal into a celebration of togetherness.”
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Manav Tuli, Leela, Leela Macau and The Bombay Club by Manav Tuli
“My father had a scary relationship with restaurant business – having seen his own father open a restaurant and lose everything, he never wanted me to become a chef. He never taught me how to cook– maybe that was the reason – but he always used to tell me how to truly appreciate food. He used to say, ‘Most people eat to live, but there are some who live to eat – and I am from the second one.’ Through him, I learned that food is more than sustenance; it’s an experience to be savoured, a gift to be grateful for. He reminded me that every meal is a blessing, saying we should never take food for granted when so many go without. This mindset shaped my culinary journey – I don’t just cook; I celebrate flavours, textures and the joy of sharing a meal. His lessons went beyond the kitchen, teaching me humility, gratitude and the power of food to connect people. To this day, his words inspire me to cook with passion, purpose and deep appreciation.”
Theign Phan, Grand Majestic Sichuan
“My father is the eldest of five brothers, and I have always heard stories of him taking care of everyone. From cooking dinner whilemy grandmother played mahjong, to working and buying his father’s house, supporting his brothers’ education, and leading them on late- night supper escapades, he has always been the one to take charge and care for everyone. My father is a very intelligent and practical man. Some of his golden phrases that I apply in my daily life are the KISS principle (‘Keep It Simple, Stupid’) and ‘When I ask for the time, don’t tell me how to make a watch.’”
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