Daniel Ching is an Executive Chef with extensive experience in luxury dining and catering. They began their culinary journey as a Kitchen Helper in 1999 and progressed through various roles, including Sous Chef positions at Brasserie Flo and Executive Sous Chef at The Lalu Hotel & Resort. Since 2022, they have served as Executive Chef at Compass Group and have transitioned to a Regional Culinary Lead at Sodexo. Known for strong leadership and menu planning skills, they have catered high-profile events across Asia, including the London Olympics and the Universiade Games in Shenzhen.
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