Hong Kong-born Lok Hin Yam's love for pastry has taken him all over the world. The chef was trained at the likes of L’Ecole Lenôtre in Paris and L’Ecole Valrhona in Tokyo, while his experiences at L’Atelier de Joel Robuchon Hong Kong, The Peninsula, Rosewood hotels in Beijing and Silicon Valley, Four Seasons Hotel at Park Lane in London, and the Michelin-starred Madera Restaurant in California have armed him with an arsenal of exquisite pastry-making techniques. He's also the winner of silver award in the 2017 Valrhona C3 Chocolate competition in North America. Today, he is the executive pastry chef for Galaxy Entertainment Group Macau, overseeing all of the resort's pastry arts.