Chef Kelvin Cheung, who currently resides in Dubai, spent his childhood in the kitchen, putting mantou into his pockets and baking cookies in the bakery of his father's authentic Cantonese restaurants in Toronto and Chicago, inspired by Hong Kong culture.

Kelvin grew up offering a helpful hand, starting as a baby helping out in the bakery preparing almond cookies and continuing until he was twelve years old cleaning dishes. All of this influenced his love of food. Father's Day is coming up, so chef Kelvin, who lives in Dubai and is a father himself, shares his early culinary experiences with his dad.
"When I expressed a desire to begin cooking, my father made me start at the most junior position - washing and prepping vegetables, and work harder than anyone else to eventually progress through each facet of the restaurant," he told City Times. "I worked as a dishwasher at one of my father's restaurants for my first professional employment. Before he ever let me to cook in the kitchen, he made me prove my worth."

These encounters gave Kelvin a great deal of respect for all of the positions held inside the restaurant as well as the labor-intensive nature of running a profitable business. "My own love for cooking and commitment to the culinary arts was fuelled by firsthand witnessing my father's dedication and passion," he continues.
I don't believe I really understood how much I liked cuisine until I was good enough to take on my father's top chefs in his restaurants. My "ah ha" moment came when I realised I could improve the flavour or efficiency of food, and I realised I liked cooking for others because I would always strive to make everything just right for them."

We also talk about Kelvin's cooking technique, which he refers to as "third culture cooking," how his background and education shaped his food, and his bond with his 5-year-old son Bodhi, who occasionally joins his father in the kitchen. Takeaways from the conversation:

It's been said that your cooking style is "third culture cooking." How do your French training, Chinese ancestry, and upbringing in North America all combine to shape your food?

My culinary creations and narratives are intended to enhance our comprehension of the intersection of identity—that is, how diversity may coexist peacefully with one another. Something that the world needs desperately right now.

My upbringing in North America by immigrant parents who spoke no English was a major factor in my culinary journey. I was raised in two different worlds. My school was not very diverse, and I was severely teased for having six different components in my "smelly" lunches while my classmates were eating bologna and peanut butter jelly. I took sanctuary in the Asian neighbourhoods surrounding China Town after school.

I tried labelling my food throughout the menu planning process, but the only thing that seemed correct was that it wasn't one of the labels that were already there. That is, until I realised that the food I grew up eating—North American Asian—is a different cuisine.The cuisine combines simpler-to-find ingredients and defies convention by experimenting with flavour combinations.

I combine tastes and cooking methods from my French culinary education, my Chinese ancestry, and my upbringing in North America in my meals. This combination produces distinctive and creative foods that embody my individuality and travels. It's about celebrating variety and demonstrating how many cultural influences can coexist peacefully to produce something lovely, which is very significant in the world we live in today.

We often hear that eating brings people together. Indeed. But it also separates us, speaking as the son of immigrants. Immigrants have always been extraordinarily skilled at creativity, adaptability, and improvisation in the kitchen. This is the reason, in my opinion, that third-culture chefs are becoming so popular. All of us are cooking what we know, which is a modified kind of culture made feasible in our new, completely different-from-us home country via the use of ingredients and methods.

You've visited the world and worked in a variety of kitchens. Which jobs stand out in your memory the most, and how have they affected the way you cook?
Gaining expertise from working in various kitchens throughout the globe has been wonderful. Every location has had a unique influence on my cooking. I learned to adore incorporating Indian cuisine's vivid spices and umami bursts into my meals while cooking in Mumbai. My culinary horizons were expanded even more during my stay in Dubai when I was exposed to Middle Eastern products and cooking methods. The Za'atar Chaat that we offer at Jun's is the ideal illustration of how these two may be combined. I always use the lessons I've learned from these experiences—which emphasise adaptability and being receptive to new concepts—in my kitchen.

It's not only flavours; it's also about patterns, textures, noises, and scents. These all work together to make my food come to life when I tell stories about it to my visitors.

You make a point of using the freshest products available from nearby farmers. Could you elaborate on the significance of this procedure and how it improves your dishes?

Part of a bigger Nature-Based Solution effort that promotes food sustainability in the United Arab Emirates is my most recent passion endeavour. We are concentrating on the potential of regional halophytes such as Arthrocnemum and Salicornia. I've joined a fantastic team at Emirates Nature and ICBA to investigate the amazing possibilities of underutilised regional components like halophytes. This programme not only lowers restaurants' carbon footprints and encourages culinary innovation, but it also aids in the protection of our natural regions, including the mangroves. In addition to adding the finest tastes and nutritional value to my food, using local, fresh foods also helps to promote sustainable practices.

What changes have you seen in your approach to cooking and restaurant management since becoming a father?

My approach to cooking and managing a restaurant has been significantly impacted by being a father in a number of significant ways. Above all, it has strengthened my will to be sustainable. I want my child to grow up in a society that values the environment and respects resources. I've made more sustainable practices a priority because of this internal drive. By doing this, I'm not only making the world a better place but also modelling good stewardship for my child and my team.

Parenthood has taught me the significance of leadership traits like patience, empathy, and encouraging growth—qualities that are equally important in a home setting as they are in a professional kitchen. I've gotten better at recognising the needs and goals of my team members and creating a collaborative, encouraging work atmosphere where everyone feels appreciated and inspired to achieve. My goal is to establish a restaurant that is not just successful but also moral, inclusive, and progressive. I think that by investing in the growth and well-being of my crew, I am creating a stronger, more resilient business that can adapt and prosper in any environment.

Which recipes do you enjoy making with your kid Bodhi? What do you hope he takes away from these experiences and how do you include him in the kitchen?

The main reason I started including Bodhi in the cooking was so I could spend as much time as possible with my child. Hours spent by chefs are not pleasant. We work on the weekends, on the nights, and on holidays when everyone else is not. I didn't want that as a father, so I made it a point for our family to spend a lot of time in the kitchen, both at home and at the restaurant.

When Bodhi initially arrived at work with my wife Andrea, she was ten days old and was wrapped in a Solly wrap for a food picture shoot that Andrea was in charge of. Early on, he slept through crowded services while curled up to me in a carrier. By the time he was 12 months old, he was cutting alongside us and helping to prepare meals in the Montessori manner. It should come as no surprise that some of his favourite pastimes include cooking and eating because his whole life has focused around food. At five years old, he enjoys creating his own recipes and refers to them as "experiments." He doesn't fall for it when we try to pull a quick one and forget to switch on the oven in order to avoid cooking the new meal. Currently, Bodhi is experimenting with different taste combinations, such as ketchup and soy sauce (yikes!) to dip his favourite food, salmon sashimi.

In addition to being creative, patient, and appreciative of the worth of a process, I hope he learns to trust his intuition and, most importantly, about the abundance of nature and the need of treating the planet with care, as it gives us so much.

How do you manage the responsibilities of a father and a chef? What obstacles do you encounter, and how do you get beyond them?

There isn't yet balance between raising a little child and developing a company that has just been around for less than two years. Yes, having a child has made me see how important work-life balance is. We're not there yet, and when I do cook for the family, it's typically not very often and I'm always hooked to my phone, a habit I'm working very hard to overcome. This is the reality of the industry, not something to brag about.

In the last year, I've developed stronger delegation skills and have more faith in my team's talents, which has empowered them and allowed me to focus on growing our vision and brand beyond a single standalone restaurant while still being able to be there for my family.

In order to preserve my own wellbeing and be the best leader I can be, this balance is equally essential. Though it will always be difficult, I'm dedicated to figuring out a long-term strategy for juggling my personal and work obligations.

Do you and your family have any unique Father's Day customs? How do you and Bodhi normally commemorate this day?

In our family, the main focus of Father's Day is spending time together. It's a day to ponder and enjoy the small pleasures of spending time with one another. Usually, we pick an activity that requires us to overcome a problem. Right now, we're working on a 1000-piece puzzle and riding a bike with confidence.

Which cooking lesson did your father teach you that you think is the most important? How would you impart this knowledge to Bodhi?

Nobody can avoid laying their foundation, and it is the most important thing I took away from my father. Even if your father owns the business, there is no easy route to the top. I learned from this experience the value of perseverance, commitment, and humility. I impart this knowledge to Bodhi by telling him to work hard, have patience, and value the process of developing. I tell him that no matter what we're doing in the kitchen—trying out a new dish or taking on a difficult project—the foundation we lay now will serve us well in all of our future undertakings.

My father taught me to eat simply when it comes to eating. He always maintained that, as cooks, we should simplify our food with the finest ingredients and pare down on additions. This also applies to life: all it takes to lead a genuinely successful life are a select few things. Stay away from the smoke and mirrors!

For a chef, humility and diligence are the most essential traits. It is simple for us young cooks, particularly those of the "celebrity chef" age, to lose focus in our pursuit of success before we have mastered technique.It's crucial to keep in mind that while media attention and celebrity status are ephemeral, skill and financial acumen are a proven formula for success. Just as swiftly as it was given, it may be taken away. Always take the long view.