Shanghai Dumpling Bar
business profile
Chefs Gallery Kaisern Ching is the man behind one of Sydney’s fastest-growing Chinese restaurants, and has ambitious plans to diversify the brand and take it to a new level. By Annabelle Cloros.
O
nce upon a time, Chinese cuisine was restricted to a food court or your neighbourhood favourite. Fast-forward to 2018 and the country now has a range of modern Chinese restaurants on offer, covering everything from yum cha to dim sum, barbecued meats, live seafood and noodles. Chefs Gallery has rapidly expanded across Sydney since its establishment in 2010, with the group set to experience continued growth in 2018 and beyond. Founder of Chefs Gallery Kaisern Ching talks to Hospitality about the group’s biggest challenges, the perks of operating in shopping centres, the differences between running a business in Asia and Australia and reveals what the future holds for the brand.
GAP IN THE MARKET Ching was the man responsible for bringing the Din Tai Fung franchise to Aussie shores, where he ran the business for three years. Not long after, he decided to branch out and establish his own concept, but Ching learnt a number of important lessons about Australia’s dining landscape while on the job. “Working for an international franchise, you learn a lot about process 8 Hospitality September 2018
Kaisern Ching Chefs
“Some skill sets are harder to come by via recruitment, so we have specially designed programs for people to attend.” – Kaisern Ching
