Chef of the Week: Wallace Li, Junior Sous Chef at The Dorchester in London
How long have you worked at your current restaurant?
9 years.
Where did your passion for cooking come from and where did you learn your skills?
The simplest answer is that I just love eating desserts, I love all kinds of desserts, so I want to learn how to make all these amazing desserts. Also, growing up in Hong Kong, the choices for cooking shows on TV were very limited back then and I remember Jamie Oliver’s show was always on. I watched it all the time, thinking he’s the coolest person! The way he’s so confident in the kitchen and I think that’s where my passion for cooking rooted from. That led me to train to cook at a local vocational training organisation.
What do you enjoy most about being a chef?
When customers enjoy the food, there is no better reward than people enjoying your food. To me, that is the highest form of compliment a chef can receive.
Name three ingredients you couldn’t cook without.
As a pastry chef, I would have to say butter, sugar and chocolate. These are the most basic ingredients, but the possibilities of these ingredients are just endless, and I think that’s the beauty of being a pastry chef.
Which piece of kitchen equipment couldn’t you live without?
Spatula, because there is no wasting on every drop of my hard work.
What food trends are you spotting at the moment?
I think plant-based is going to be huge in the future. Most restaurants you go to now offer plant-based options, and many plant-based restaurants are opening. Many chefs are exploring the possibilities of working with plant-based products.
What do you think is a common mistake that lets chefs down?
Expectations and perfection, especially with delicate pastry work. As pastry chefs, we thrive to make every piece an art piece, but sometimes we have to realise that we are all just human, every piece is manual work, and we can’t guarantee every single piece is absolutely the same.
What is your favourite time of year for food, and why?
Around Christmas time, because everyone is just in the jolly spirit, everyone is willing to eat special food that that don’t really eat most time of the year, and most importantly, people sit together and share all these amazing food and memories together.
Which of your dishes are you most proud of?
Pineapple and coconut ice cream cake that I created for Coupe du Monde de la Pâtisserie 2024.
How do you come up with new dishes?
It sounds corny but I do get inspirations and ideas from everything around me. Sometimes I eat certain things and I would think what possibilities I can make with this, how can I alter it and make it even better.
Who was your greatest influence?
My mum.
Tell us three chefs you admire.
Amaury Guichon, Joel Robuchon and Cedric Grolet.
What is your favourite cookbook?
チョコレートピエスモンテ: 水野直己の世界
Who do you think are the chefs to watch over the next few months?
Jordi Roca.
What’s been your favourite new restaurant opening of the last year?
Lasdun in London.
