Leonard Cheung

Chef-owner of Cultivate

Whether it's consumer spending habits, government policies or the monthly food and wine supply chain, everything is unpredictable! But one very important lesson is to do everything possible to hold onto staff that make your life easier— even employees that can be a pain at times, as long as they're beneficial 51 per cent of the time. Because there are no foreign talents flying in, no expat chefs or front-of-house personalities, no cooks from South-East Asia that used to form the backbone of every Hong Kong kitchen.