To celebrate the 26th anniversary of Macau University of Science and Technology (MUST), The Faculty of Hospitality and Tourism Management (FHTM) held the First Session of “Chef Series” Culinary Demonstration by Chef Eddy Leung on March 4th, 2026. Chef Eddy was invited to demonstrate his skills in French and fusion cuisine. The event attracted over 50 FHTM students and teachers.
Group Photo
Prof. Ben K. Goh, Dean of FHTM, Prof. Wong Weng Chou, Assistant Dean of FHTM, Dr. Feng Yan, Program Director of Bachelor of International Tourism Management, Dr. Brenda Yang, Program Director of Bachelor of Hotel Management, Chef Mary Ote and Ms. Michelle Ou, Assistant Administrative Officer from the Faculty of Hospitality and Tourism Management attended in person to show their support.
Prof. Ben K. Goh, Dean of FHTM Presented a Souvenir to Chef Eddy
Prof. Ben K. Goh, Dean of FHTM gave a warm welcome speech to the guests and said MUST has kept enriching the students’ learning and experiences and enhancing their professional skills through offering or holding all kinds of courses, master lectures and culinary workshops. The university expects that through these students may have the opportunities to learn from top chefs, to cultivate an interest in the catering industry and continue to delve into this field in the future.
Chef Eddy Shared his Experiences with Students
Chef Eddy Leung is a seasoned Hong Kong chef with over 33 years of culinary expertise, specializing in French cuisine and innovative fusion dishes. As the founder of “Chef Studio by Eddy”, he shares his culinary philosophy, creative process, and lifestyle aesthetics, earning widespread admiration from food enthusiasts and industry peers for his approachable yet professional demeanor. He has also been invited to participate in the renowned Chinese culinary competition show “Chef of China”, showcasing his cross-regional culinary influence and professional excellence. Representing Hong Kong in numerous international culinary competitions, Chef Eddy has received multiple accolades, including the prestigious “Hong Kong Food Festival Culinary Award” in recognition of his outstanding skills and the “American Culinary Classic Award”, affirming his esteemed international standing.
During the sharing session, Chef Eddy demonstrated his signature dishes, Dou Mieo cappuccino, Wild mushroom risotto, sauté baby squid, Smoked pigeon, confit if leg, seared foie gras, red wine jus. This event seamlessly integrates the preparation and tasting of these creative culinary creations, allowing students to gain in-depth understanding and hands-on experience in the making of master-level dishes, while truly appreciating the unique charm of gastronomy.
Dishes: Dou Mieo cappuccino
Dishes: Wild mushroom risotto, sauté baby squid
Dishes: Smoked pigeon, confit if leg, seared foie gras, red wine jus
