Profile

Leslie Chan, Hospitality Professional, Expert in Culinary

Leslie Chan is a highly accomplished chef and hospitality professional with over 25 years of experience, working across both Hong Kong and Australia. His career is marked by a unique blend of Eastern and Western culinary traditions, which he consistently pushes beyond conventional boundaries.

Leslie began his career in Hong Kong, training as a chef and working at prestigious establishments like the Peninsula Hotel. Seeking to expand his culinary knowledge, he came to Australia in 1999 to pursue formal studies, completing a Diploma of Hospitality from Holmesglen Institute of TAFE and a bachelor’s degree in hospitality and Tourism Management from Latrobe University.

After his studies, he returned to Hong Kong to join the opening team of Hong Kong Disneyland Resort in 2004, assisting in managing kitchen operations, menu development, and food safety for two major hotels. In 2006, Leslie returned to Melbourne, taking up roles at iconic establishments such as the Sofitel Hotel and Kooyong Lawn Tennis Club. He later transitioned into teaching at Holmesglen TAFE, where he shared his vast knowledge through courses in Asian Cookery, Commercial Cookery, and more. His dedication to teaching earned him the 2012 Outstanding Staff Award for Teaching and Educational Excellence, and many of his students have gone on to successful careers in the culinary world.

Leslie is also a decorated competition chef, winning numerous national and international awards, including 15 gold medals. His active involvement in the culinary community includes roles as a coach, judge, and competitor in various competitions, and he has been a key figure in culinary events, such as the Melbourne Master Cooking Class from 2007 to 2015 where he collaborated with top celebrity chefs. In leadership, Leslie has served as President of the Australian Culinary Federation (Victorian Chapter) and is a member of several prestigious culinary organizations, including Les Toques Blanches and the Chaîne des Rôtisseurs. His passion for promoting Modern Asian and Australian cuisines has led to television appearances on Channel 10’s My Market Kitchen and The Cook’s Pantry.

Leslie has also been a consulting chef for Melbourne RACV City Clubs, where he created modern Chinese menus that received high acclaim. Leslie’s entrepreneurial spirit is reflected in his founding of CLC Hospitality Consulting, where he provides consulting services for hotels, restaurants, and cooking schools both in Australia and overseas. His career highlights include winning six gold medals and being named Most Outstanding Chef of the Year in 2015 and 2016 at the Australian Culinary Challenge. In 2017, he was selected for the Australian National Culinary Team, representing Australia in international competitions, and in 2022, Leslie was selected as a finalist in the Bocuse d’Or competition, one of the most prestigious cooking competitions in the world, placing 3rd in Australia.

From 2015 to 2020, Leslie Chan worked at Comcater as the RATIONAL Business Development Manager and Corporate Chef. In this role, he travelled across Australia promoting Modern Asian Cooking, which allowed him to further enhance his skills in sales, marketing, project and logistics planning, and product development. During this time, Leslie built an extensive network within the hospitality industry, establishing valuable relationships across the country.

His recent roles include Head of Food Innovation & Training at Sushi Sushi, where he spearheaded new product development, packaging, and market trend analysis. Currently, Leslie serves as the General Manager of Hi Sushi Restaurant Group in Geelong, overseeing eight restaurants and a team of over 60 staff. His dedication to culinary excellence, innovation, and mentorship continues to make a significant impact in the industry.

Leslie recently joined Mrs. Tran’s Kitchen Company, transitioning back to the kitchen as Corporate Chef and Food Innovation Manager to continue his dedication to hospitality and culinary innovation.

Professional Memberships and Qualifications

•Committee Member of Australian Culinary Federation – Victorian Chapter (ACFV) 2012 – 2019

• Vic President of Australian Culinary Federation – Victorian Chapter (ACFV) 2013 – 2016

• Chefs member of Les Toques Blanches – (Executive Chefs Association) Victorian Chapter 2015- Current

• Honorary Consultant of Sydney Chinese chefs association 2016 – Current

• President of Australian Culinary Federation – Victorian Chapter (ACFV) 2017

• Member of Australian National Culinary Team 2017 – 2022

• Council committee member of Australian Institute of Technical Chefs 2018 – Current

• Chef member (‘Maître Rôtisseur’) Chaîne des Rôtisseurs France 2019 – Current

• Certified Judge at ACF (Australia)

Personal Achievement and Awards:

• 1995Hong Kong Hofex International Culinary Competition (Hot Section) Gold Medal (Team assistant)

•2007 Lifestyle Food Australian Regional Culinary Competition at  Adelaide  (Represented Central Victoria)

• 2009 Glen Waverley Food and Wine festival (Presenter Western Cooking demonstration)

• Melbourne Master Cooking Class (Food and Wine Festival)

• Year 2007
• Year 2009
• Year 2010
•  Year 2011
•  Year 2012
•  Year 2013
• Year 2014
•  Year 2015