Chef Xiaomeng Liu has established himself as an expert in the culinary world. With a vast experience behind him, he has created a mark in the industry with his knowledge and impeccable taste in flavors. His sophistication and desire to constantly learn has proven his efficacy and love for food.

At the age of 17, Chef Liu began his journey as a Wok Chef in a Malaysian kitchen where he truly realized his passion for the culinary arts. He then attended a local culinary school for two years during which he worked as a part time line cook at a local bistro.

But he got his big break by assisting Chefs of catering companies where he then continued on to working as a Commis Chef for restaurants including the Deli Café, Banquet and Grace Brasserie at Grace Hotel, a luxury boutique hotel considered as Sydney’s most prominent historical landmarks. This experience helped him gain people management skills.

His career further progressed to The Swissotel in Sydney, where he assumed the role of Demi Chef in the banquet kitchen working for an extraordinary Chef Justin Zammit and the JPB restaurant for a year.

Being well trained in upscale kitchens of maximum volume, he moved on to Oakwood Premier in Guangzhou as the Junior Sous Chef.

Chef Liu climbed the ladder to success by becoming the Sous Chef of W Hotel in Guangzhou, China. For two years, he was a part of the pre-opening team for the first W Hotel in China. He then relocated to Macau for a year and took up the position of Sous chef for western cuisine. At The Sky 21 Restaurant and Bar, known to have the best view in Macau as well as included in the “Places to be at” of the Macau Tourist Authority List, Chef Liu served lots of local as well international celebrities such as David Beckham. In 2014, he was also a part of the team that catered the Grand Prix Macau.

With all the Asian and western cuisine experience he has gained over the years, Chef Liu, has worked under extreme pressure with a high volume of customer flow, has very efficiently managed and organized time framed tasks. His immense knowledge of Food & Beverage and competence in the kitchen proceeded him to finally lead as the Chef De Cuisine at W Doha’s South Asian restaurant, Spice Market by JG, in 2014.

Today, he continues to serve as the Chef De Cuisine of Spice Market, contributing to the restaurant’s current position and journey to success. During his time, Spice Market has achieved various accolades and awards such as Time Out Doha’s Best South East Asian Restaurant in 2014. In 2015, they also received the Best Southeast Asian and Favorite Restaurant award for Fact Qatar along with that it was the highly commended South East Asian Restaurant for Time Out Doha 2015.

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