Cheong Liew

Cheong Liew

Chef

https://en.wikipedia.org/wiki/Cheong_Liew
Cheong Liew (the godfather of modern Australian fusion cooking ) is one of Australia's best known chefs. Liew has been honoured as "one of the ten hottest chefs alive" by the prestigious American Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards. He was bestowed the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.

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Author profile: Cheong Liew

Author profile: Cheong Liew

Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”.  We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.