Vicky Cheng, born in Hong Kong and raised in Canada, is a French-trained chef with over 20 years of experience in classical French cooking, having worked under luminaries like Daniel Boulud in New York. Returning to his roots, he opened VEA in 2015, blending French and Chinese elements, before launching Wing in 2021 as a platform for modern Chinese cuisine. Self-taught in Chinese culinary traditions, Cheng draws from the eight great Chinese cuisines, emphasizing seasonality, local sourcing, and innovative presentations while honoring heritage; his visionary approach has earned Wing rapid acclaim, including the Gin Mare Art of Hospitality Award 2025.