Chef Soon Lok OOI fuses traditional and modern, Asian cuisine with a flourish
borne of a deep understanding of his roots and an extensive culinary portfolio.
A new generation Chinese chef, Lok finds that creativity and an open mind are a
must in his profession and for him, innovating on traditional Chinese cuisine is
the way to go. So far, he's been successful. He achieved the rank of Executive
Chinese Chef at a young age, and, became the first foreign Chinese chef of the
luxury Mandarin Oriental Hong Kong when it re-opened after a two year renovation
in 2006. His career brought him to Shanghai, Miami and New York, Singapore and
now back to the United States.
In 2020 Lok has joint Wynn Las Vegas as Executive Chef, Contemporary Asian
Dining and Production Kitchens. Lok brings with him past working experience
with the most recognized luxury brands around the world, like Ritz-Carlton,
Mandarin Oriental, Fontainbleau or Marina Bay Sands in Singapore.
Chef Lok values learning, even outside the kitchen and has been taking advantage
of it to gain expertise in various computer programs, management skills and
leadership. He grew up in a traditional Chinese kitchen, with an employer who
had what he calls a very traditional operation. He believes in a management
style that puts training as a very high priority and to run his operation in a
friendly, open style of teamwork where all chefs are actively involved and he
is always willing to share his knowledge and experience in the kitchen and
beyond.
Chef Lok has permanently settled with his family in Miami with his wife and two
kids. Once or twice a year he visits Asia to stay up-to-date with the latest
trends of the regional cuisines.
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