Born in Canada, raised in Chicago, and now based in Dubai, the multi-award-winning chef Kelvin Cheung is a Chinese Canadian who grew up in the kitchen – spending the better part of his childhood training for his life of travelling the world and cooking in kitchens in unfamiliar places.
Having worked his way up through the ranks within various restaurants in the US and Canada, Kelvin began his public chef life in India in 2012 as Executive Chef at Ellipsis Mumbai. Three years later, in 2015, he moved into the role of Corporate Chef and F&B Director for both Aallia Hospitality and Bastian Hospitality, leading day-to-day operations of Bandra’s popular gastro-pub, One Street, and the seafood-forward, vegetarian-friendly Bastian. He is also credited with conceptualizing and launching Whole and then Some, a takeaway kitchen focusing on customized meals that include healthiness and fun.
Chef Kelvin joined New Delhi’s White Panda Hospitality in 2019 as Executive Chef and F&B Director. Here, he developed the restaurant concept Kiko-Ba, paying homage to his father’s legacy and taking patrons on a sweet and savoury journey back to his roots. Cheung and Kiko-Ba designed the food program for Dadel, White Panda Hospitality’s concept cocktail bar in Vasant Vihar.
In June 2022, Kelvin opened his first UAE project with Three Layer Hospitality, Jun’s. Rooted in Cheung’s Chinese heritage, North American upbringing, and French training paired with the freshest ingredients from local farms, Jun’s takes diners on an immersive culinary journey through the chef’s Chinese upbringing and life across the world from North America to India.
In less than a year of operation, Jun’s was awarded several high-profile accolades, including ranking 44 on MENA’s 50 Best Restaurants, Dubai’s Michelin Guide 2023, and receiving one Toque by Gault & Millau.
