Known among his peers as a Chef’s Chef, he is admired around the world for his unique melding of East and West in a signature cuisine that blends the complex flavors, ingredients and classic elegance of Asian and European culinary traditions.
Kunz has earned rave reviews and the highest accolades during a career that has spanned three continents and has influenced chefs across the globe.
He earned a four-star rating from The New York Times while at Lespinasse, which was rated as New York’s #1 Best Overall Restaurant for three years in a row by Zagat’s and “Best Restaurant” by Gourmet Magazine. In 2002, he was recognized by The Culinary Institute of America as a Master of Aesthetics, an award bestowed on a select handful of culinary professionals.
He was the recipient of the Mobil 5 Diamond Award for 1996, 1997, and 1998, was nominated for Best American Chef in 1995 by the James Beard Foundation, and was inducted into the Restaurant Hall of Fame in 1998. Café Gray premiered in New York City in 2004, winning a star by Michelin in its first year.
Born in Singapore and raised in Switzerland, Kunz also previously served as executive chef at the famed Plume restaurant in the Regent Hotel in Hong Kong. He is co-author of The Elements of Taste (2001).
The Upper House Pacific Place 88 Queensway Hong Kong
Tel: +852 3968 1106