Bruce Hui comes from a family of chefs. Both his grandfather and father worked as chefs de cuisine in China, and his home was filled with cookbooks. When it came time to hit the books himself, Bruce attended Wushi Institute of Commerce where he studied Chinese cookery; he then went on to Wushi Jiangnan University, earning a degree in English.
The chef’s culinary career began in 1999 with a hotel apprenticeship. In fact Bruce would continue to hone his skills exclusively at major hotels including at five-star properties in China and the Middle East. His progress from cook, to demi chef, sous chef and eventually head chef now reaches Bangkok and China Table restaurant, where his skills along with extensive knowledge not only of Cantonese but all Chinese cuisine will prove invaluable.
“I am very honored to be head chef at China Table,” says Bruce. “Throughout my career I have worked hard to absorb the essence of all eight Chinese regional cuisines, and I feel China Table is an ideal venue for me to display my talents.”