From stagier to opening of jean may – A peek into running a small French bistro in Hong Kong

During the session, Chef Tiff will share her story of following her heart in becoming a chef. We will also learn about all the blood & sweat and hard work behind the Michelin stars, as well as the nitty gritty in running a small French restaurant in a competitive place like Hong Kong. Participants will also be able to have a taste of a classic French snack from jean may by Chef Tiff.

Speaker: Ms. Tiff Lo

Speaker Info:
Chef Tiff Lo’s culinary journey began at home, where the heartfelt cooking of her mother and grandmother, Jean May, first inspired her dream – to one day open a restaurant of her own, named after her beloved grandmother.

After earning a degree in Natural Sciences specialising in Pathology from Cambridge University and a Master’s in Investment Management at Cass Business School, Tiff worked in corporate finance at an investment bank for 4 years. Then one day, and just by chance, she found that she had a blood vessel tumour in her brain, and immediately, Tiff quitted and moved to London to realise her dream of becoming a chef.

There, Tiff took a diploma at Le Cordon Bleu London and worked as a stagier (unpaid work experience) during her studies. She first honed her skills at Koffmann’s, where she worked for three years alongside the legendary three Michelin-starred godfather of French cuisine, Chef Pierre Koffmann, her greatest mentor. Seeking diverse experiences, Chef Tiff worked with and for several great chefs in London for a decade before returning to Hong Kong to help open LPM as Senior Sous Chef.

Finally, Chef Tiff opened her very own French bistro jean may in the summer of 2020, during COVID. She brings her vision to life at jean may, her beloved French bistro in Wan Chai – a tribute to family and her mentors, serving dishes cooked with love, using seasonal ingredients, just like those that first sparked her dream.