Since joining the Imperial Group, Chef Kok Lam “Andy” Foo proved to be a vital leader
in both the creative and culinary development of the organization. As a steward of his
native culture, Foo is committed to purveying an immersive menu where in every
nuance guests can experience the authentic cuisine that Southeast Asia offers.
Foo brings years of professional and personal wisdom to the Imperial Group. From
childhood, Foo has been engrossed in the world of restaurants. As a single parent,
Foo’s mother owned and operated a small restaurant to provide for her three children.
On school holidays Foo assisted his mother at her restaurant where, through his
mother’s smile, he was first exposed to the genuine pride and affirmation that
accompanies the art of cooking.
Foo embraced his mother’s passion and entered the culinary profession in his teenage
years. For 19 years, Foo migrated around Southeast Asia undergoing apprenticeships
until finally achieving the status of Executive Chef at Zui Fairprice in Singapore and
shorty then after at Imperial Treasure Kitchen in Indonesia.
Foo wasted no time, as only a mere two years later, he obtained the position of Chef
de Cuisine at Hakkasan Restaurant, a Michelin Star awarded Cantonese restaurant
renowned for its contemporarily chic yet indisputably authentic dishes. Almost an
evangelist of Chinese cuisine, Foo continued his circuit around Europe, manning
kitchens from Ireland all the way to Russia.
Ingrained in his cooking is a storied history, representing different cultures that he
experienced through his travels.
“For me, being a chef is not only transforming food into dishes,” said Chef Foo. “But to
love and respect each dish, in order to preserve our culture and hopefully those who
enjoy the food can feel our passion as well.”
From the implementation and design of the menu to the training and recruitment of
the staff, Chef Foo is dedicated to establishing Imperial Lamian as a paragon of
Chinese cuisine in Chicago.