Chef Lua Chang Yung is a Malaysian-born chef based in Singapore who won the Best Commis Award at the Bocuse d'Or 2007. A Raffles Hotel alumnus, winner of the inaugural Otto Weibel and Norwegian Seafood Scholarship, and culinary lecturer at ITE College West. He also served as a kitchen jury member for the Bocuse d'Or America 2024 selection. He remains active in culinary events and advises young chefs to stay humble and embrace failure as a learning experience.
"Bocuse d'Or Asia 2026 is where the continents best come to prove themselves — it is not the destination — it's the beginning! Be proud of how far you've come!!”
