Eric Yeung – Head Chef

Chef Yeung has 25 years of professional culinary experience in Cantonese cuisine. Working previously at a five star hotel for more than two decades, Chef Yeung has brought a fresh and modern twist to traditional Cantonese cooking. Fresh produce and meat are handpicked daily by Chef Yeung and are prepared meticulously in the kitchen. His culinary expertise and passion for food provided Cornucopia with outstanding, award winning dishes and he has yet to fail his guests’ appetite, delighting even the most particular of diners.