Fete Up is known to have a special healthy menu with an Asian twist. We are always very proud of the taste and quality of our food. This is all thanks to our amazing co-founder/executive chef William Tew. William has worked in several Michelin star restaurants and big kitchens, together with his upbringing in Singapore, he has the magic of harmonizing food together to make it not only tasty but also healthy!
Here he shares his story before and after he became a chef!
What did you do before you went into the culinary world?
I was working in technical theatre arts in sound design, lighting design, props making and stage management.
Why did you decide to become a chef?
I always had an interest in cooking when I was working in theatre arts until a friend told me to try for a culinary scholarship by Miele, to my surprise I got it and my culinary journey started.
How have your culinary journey been before Fete Up? What is/are the most memorable experience(s)?
I was working in a French fine dining restaurant (Guy Savoy, a 3 Michelin Starred Restaurant in Singapore) to learn my basics, and then a French bistro. I also had a bit of my training in Jade at Fullerton Hotel Singapore. After that I moved to bigger companies to learn about management skills. I am very fortunate to work with some really amazing Chefs. The most memorable moment i would say will be my time as an apprentice in Regis Marcon in France (another 3 Michelin Starred Restaurant in Saint-Bonnet-le-Froid). The contrast in culture, ingredients, techniques and how people perceive cuisine is astonishing between countries.
Another amazing experience was representing team Singapore in the FHA Culinary Challenge in 2014, winning the Silver medal.
Why did you come to Hong Kong?
I was posted here by my company to be the Executive Chef of Qantas Lounge at the airport. It was my first overseas posting. Very exciting.
What are the differences between the F&B industry in Hong Kong and Singapore?
As both countries are pretty similar in terms of culinary diversity and ingredients can be easily procure from the rest of the world. I would say the only difference is the kitchen culture. Difference in standard and people here tend to be more creative in a way.
You came out with the recent Fete Up menu after finishing a nutritional course. Can you please tell us the idea behind the menu?
I am not a health saint but to be very honest. After understanding the relationship between food and our body. It is like a pandora box. I became more conscious. So the idea is to use ingredients that can be easily obtain and compose a meal that has all the essential nutrition the body needs and it has to be tasty too. So people will have it again and not just a one-off thing. We also put quite a lot of effort in preparing the ingredients the right way, like for our kale, we briefly steam them to retain as much Vitamin C as possible rather then boiling it as vitamin C is water soluble. So it’s all this small detail that adds value to our food.
What impression do you want people to have about Fete Up?
Simply Healthy Fast Food, if I were to quote by Da Vinci – “simplicity is the ultimate sophistication”
What are the plan for the future of Fete Up?
Merchandising our ready made food so people can enjoy the heath benefits even in their home.
How is living in Hong Kong been so far? What do you do during your holiday?
It’s been a good 3 1/2 years. Hong Kong is a very exciting and beautiful place. If the weather is good, I would go for a long hike or camping during my holiday.
What is your proudest moment as a chef?
When I see the customer enjoy the food we made.
Who is the chef you admire the most and why?
There are so many great Chef I don’t know where to start, Chef Eric Bost from Guy Savoy,Chef Regis Marcon, Chef Patrick Heuberger. Their dedication and passion in the arts is always inspiring.
Any advice for those who want to go into the culinary industry?