Ceo of Luxurie Catering – Sai Fung Lau

After graduating from university, Sai Fung Lau developed a deep passion for cooking. However, he quickly realized that traditional UK cuisine didn’t suit his taste—he found it lacking in both flavor and texture. Determined to raise the standard of food in the UK, he decided to begin his culinary journey by working in a five-star hotel.

It was there that he met a sous chef who had trained under Nobu’s renowned Michelle. The sous chef shared a wealth of knowledge with Sai, drawing from years of old-school culinary experience. The training was intense, challenging, and exhausting, but Sai remained committed and never gave up during the two-month learning period. Unfortunately, due to changes in hotel management, Sai and his team had to move on.

He then joined the Hyatt Regency Hotel, beginning a new chapter. While this role didn’t offer as much hands-on culinary training, it gave him valuable insight into kitchen management and supply chain logistics. However, this aspect of the work didn’t fully capture his passion.

After six months, Sai decided to take a new direction and became a private chef. This role allowed him to work with a variety of clients and take full responsibility as a head chef—overseeing supply procurement, event coordination, and, of course, cooking. It was here that he truly began to thrive, combining his culinary skills with leadership and creativity.

On his journey to mastering pasta, Sai noticed that pasta in the UK often lacked the beauty and depth of flavor found in Italy. Determined to change that, he began creating a wide variety of pasta dishes, experimenting with different styles and flavors to discover what would truly resonate with customers.

As a private chef, Sai has traveled extensively—through Italy, France, Latin America, and Asia—gaining firsthand experience of each region’s culinary foundations. These travels gave him a deep understanding of authentic flavors, and he developed a rare ability to recreate dishes with remarkable accuracy based on taste alone.

Now, Sai is on a mission to reinvent pasta in the UK—making it not only taste better but also look more beautiful, inspired by the authentic flavors and techniques he’s encountered around the world.