Chef Karisa Cheque

Im an innovative and accomplished chef with a dynamic career path spanning over 12 years across different continents. My culinary journey has taken her from Brazil to St. Barts, and now Hong Kong.

In Brazil, I worked alongside prestigious chefs like Chef Vivi, Alex Atala, and Vinicius Rojo. My passion, determination, and culinary prowess enabled me to successfully launch a personal catering business for six years in Brazil, until 2019, when I moved to Hong Kong and lent my expertise in my native cuisine to Japanese-Brazilian restaurant, Uma Nota. However, my journey in Asia didn't stop there. I went on to helm the kitchen at Common Abode's Club Rangoon as Head Chef during its opening. In 2021, I was promoted to Group Executive Chef, overseeing the launch and menu development for their new concept, Candour. To further develop my skills in fine dining, I took the opportunity to work at Andō alongside the award-winning chef, Agustin Balbi.

After working as Group Executive Chef for Feste Group, a premier events and catering group in Hong Kong that is home to easy catering company, Gingers, and béspoke events company, Relish I decided to take the next step and offer my services directly to my clients maintaining a high standards in quality, and team and to continue to make my mark on the culinary world.

My work has earned me several awards including Hong Kong Living's Best New Restaurant for Club Rangoon in 2020 and Tatler Dining's Best New Restaurant for the same place in 2021. Whether working in a Michelin-starred restaurant, consulting for new restaurant concepts, or cooking for private events, my passion for food and commitment to quality shines through in every dish I creates.