Vicky's journey began far from the kitchen. After studying design at NYU, she initially worked in advertising, focusing on sustainability—a topic that was just beginning to gain traction. Vicky eventually returned to Hong Kong where she established her own design firm. "I didn’t want to graduate and sell Vicky in her kitchencky in her kitchen shampoo," she explained. Sparked by years of enjoying food and experimenting in the kitchen, she decided to attend Le Cordon Bleu culinary programme in Bangkok. This proved to be a pivotal moment, and the beginning of her professional culinary journey.

After completing her culinary training, Vicky took a position at the HK restaurant Cepage, where she gained invaluable experience in the intricate business of running a restaurant from the ground up, from learning to scrub every inch of the kitchen floor, to food preparation and service. "Cooking is a performance," she noted, emphasising the importance of consistency in the kitchen. To her, cooking is a delicate balance of art, craft, and science, where precision is paramount: every ingredient, even something as simple as salt, must be measured with exacting accuracy. Vicky then embarked on her first restaurant, a small café on Elgin Street. "I realised I excelled in more visual and artistic presentations," she said. This led her to focus on tasting menus that combine flavours and aesthetics and evolving the restaurant into a fine dining establishment.

Vicky's culinary philosophy is rooted in the belief that cooking should reflect one’s identity. Her dishes often combine East and West techniques, showcasing a fusion that speaks to her diverse background. Produce and ingredients are fastidiously selected to prove their "own special significance and purpose". During the pandemic, due to the difficulty in getting freshly imported ingredients, she pivoted towards sustainability, emphasising local ingredients and plant-based options. This evolution in her cooking led to the opening of her soy-focused restaurant. "I fell in love with tofu through my research," which highlighted the ingredient's versatility and rich history." By focusing on plant proteins, she aims to promote a more sustainable approach to dining without compromising on taste.

As a female chef and a first-time business entrepreneur, Vicky faced numerous hurdles, particularly the relentless physical and emotional demands of kitchen life. "I had to deal with swollen feet from standing for hours on end every day," she confessed. "Also, grappling with customer reviews was overwhelming. I read every single one of them at the beginning, and I couldn’t sleep for days after seeing a negative review."

Navigating a predominantly male space required her to hone her communication and leadership skills. "I had to learn how to express myself effectively, and develop my communication and team management skills." Since her formative years at DGS, Vicky viewed herself as an equal to her male counterparts rather than as the "weaker" gender. Ultimately, she learned that fostering a supportive team atmosphere, rather than emulating aggressive styles, was key to effective leadership. "I realised I didn’t need to scream to be effective."

Vicky reflected that "the industry has become more accessible to women", pointing to a rising number of female chefs and the shifting perception of women in the kitchen.

However, she also highlighted the challenges of maintaining high standards in a competitive market. "Running a fine dining restaurant in Hong Kong is tough," she remarked, citing high rental and food costs. To adapt, she has diversified her offerings by collaborating with brands at their client events. "We must evolve with the times," she said, underscoring the necessity of innovation and adaptability. 

Vicky's dedication to her craft has not gone unnoticed. Her two restaurants have garnered numerous accolades, most notably two Michelin stars for one and one Green Michelin star and subsequently one Michelin star for the other. She was recognised as Best Female Chef in Asia by Asia's 50 Best Restaurants and recently honoured as Chef of the Year in 2023 by Tatler Dining—achievements she graciously accepts with humility. "I’ve stopped caring about accolades," she stated, emphasising her focus on the joy of cooking and the impact of her work on the community.

Vicky is deeply committed to giving back to the community and is a board member of Feeding Hong Kong, an NGO which collaborates with local restaurants, Samples of Vicky’s work of artamples of Vicky’s work of art supermarkets and companies to distribute surplus food, and packaging it for charities.

Vicky’s latest passion is to engage the younger generation on food education, sustainability and accessibility. Noting that kids often bring processed snacks to school, she saw a need for healthier options. She has held a few classes at schools to teach kids how to make soy milk and soy ice cream using traditional methods, in order to foster hands-on food preparation and an appreciation for plant-based proteins. She has even introduced ingredients such as edible insects, which many students were eager to try! By sharing these experiences and insights with parents, she hopes to work towards more nutritious choices for future generations.

For current students interested in pursuing a culinary career, Vicky’s advice is to "understand your 'why' for cooking. If you don’t know the reason behind your passion, it won’t be strong enough." She emphasised the importance of seeking knowledge beyond the culinary industry. She also encouraged hands-on experiences: "Don’t shy away from trying things at home. Even at a young age, let yourself experiment in the kitchen."

As an artist who is constantly evolving, Vicky is passionate about continuing her exploration of culinary innovation, while championing sustainability. "I believe in cooking what you stand for," reinforcing her commitment to using food as a medium for expression and change.

When reflecting on her time at DGS, Vicky shared, "Academically, it was challenging for me. I struggled with memorisation, but sports provided a crucial outlet." Interestingly, Vicky noted, "I didn’t really feel stressed back then; I viewed it as high standards rather than stress." This perspective allowed her to develop tenacity and grit, essential qualities for anyone aspiring to succeed in a demanding field.