Samuel Lee Sum

The first picture that comes into my mind is of my mother cooking in the kitchen. I remember the smell of fried rice, and of pan-fried fish with egg and tomato. For Chinese New Year, the whole family used to gather at our house. There would always be 15 or 20 of us around the table, enjoying food cooked by my mother.

I studied cookery, then at 18 I went out to work. My first job was at the Hong Kong Jockey Club of Beijing, where chef Bobby Lo taught me much more than just technique; he taught me the philosophy of cooking. He showed me that for a chef, attitude is all-important. Stay motivated, always give it your best, and do it all with passion. I went on to work all over China, in Shanghai, Tianjin and Wenzhou. I learned various Chinese cooking styles (there are as many styles in China as there are regions) including Sichuan, Shanghai and Cantonese.

The essence of Cantonese cuisine is to showcase the unique flavours of the ingredients, choosing them carefully and not over-seasoning them. I’m proud that I can introduce French diners to Cantonese food. Coming to Paris is every chef ’s dream, and it’s been a great opportunity for me.

In China, we really only have cheese in the northern regions. Everywhere else, milk is either used as a liquid, or powdered. When I arrived in France, I discovered blue cheese, Camembert and Comté, and I love them! My wife and I often have cheese at home.