One can only sit back in admiration on reading William Wai’s professional itinerary. He chose to become a chef at the age of 22 and trained at different large tourist complexes as well as at Beijing Air Catering where, as assistant executive chef, he managed catering for 24 airline companies (ranging from 4 to 5,000 meals a day). His ability to manage large teams for mass catering earned him several prizes and, in 1997, he became Executive Chef at the Suntec International Conference Centre, where his task is to ensure the quality of cocktails and banquets for thousands of people every day, providing both Asian and Western fare. An experience that continues to serve him well in his current position at SATS International Catering. However, despite his obviously heavy workload, he still finds time to prepare for various culinary competitions and display his remarkable talents! After competitions on such themes as seafood and Australian meat, he competed in the 1989 Bocuse d’Or to become the first Asian to climb the podium!