Andy CHOY — Executive Sous Chef of Groupe FLO Asia


Executive Sous Chef Andy CHOY’s dream of becoming “a successful celebrity Chef” was inspired by his role model Gordon RAMSAY. Andy worked for several years at RAMSAY’s Verre in Dubai, and was deeply impacted by the British celebrity chef’s mastery of French cuisine. But Andy’s love of food stretches back to his childhood, when health problems prevented him from eating much—once he recovered, Andy’s appetite was insatiable, and he quickly became interested in cooking.

After receiving a scholarship to study European cuisine and culture in Switzerland, Andy was hired to work at the House of Switzerland during the 2008 Beijing Olympics—his first experience in China. After returning in 2010 to work at the Swiss Pavilion during the Shanghai Expo, Andy joined Groupe FLO, which helped him continue his culinary development by sponsoring the chef for training at Michelin restaurant “Le Pont de l’Ouysse in Périgord, during which time he had the honor of working alongside Chef Daniel CHAMBON. Chef Daniel has also been rewarded by three toques in the Gault et Millau guide in 1995, who recognized him as one of the twelve “Great Chefs of Tomorrow”.

Back in China, Andy was part of the opening team for Brasserie FLO Tianjin and the reopening team for Brasserie Flo Beijing, and was focused on creating an “brigade” of kitchen staff who can carry on the expansion. At home in Beijing’s cultural environment but still as committed as ever to French cuisine, the passionate and energetic Andy says he “really feel[s] like a teacher in the kitchen,” as he shares his knowledge of French cuisine with his team of young Chinese chefs.

David THIERYChef of Brasserie FLO Beijing

David ThieryA native of Marseille, an epicenter of French gastronomy, Chef David THIERY was born with a passion for the highest standards of French cuisine. By the age of 15, THIERY had demonstrated a commitment to mastering his craft and a natural talent for combining traditional French cuisine with new flavours and an innovative technique.

Upon receiving his degree in culinary arts, THIERY set out to create his own gastronomy that highlights the natural flavours of delicacies from the sea adhering to strict world-class standards of quality, consistency and excellence.

In the famous seaside city of Cannes, crowded with Michelin-starred eateries, THIERY proved himself a worthy master of both classic and contemporary cuisine by rising to Executive Chef of the Restosoleil Company, overseeing 50 restaurants throughout France by the age of 25.

Chef THIERY first traveled to China in 2006 as a visiting chef at a luxury hotel in Wuhan. His interest in the dynamic crossroads of Eastern tastes, Chinese ingredients and the appetite for French cuisine led him to return to Beijing with Group FLO in 2014. After working with Michelin-starred Chef Daniel Chambon, Chef THIERY has returned to elevate the world-class French cuisine of Brassiere FLO to new heights.

The doctrine of his kitchen is simple and in tune with the highest standards of Michelin dining worldwide: only the best ingredients and perfect technique can create dishes that both engage with the past and evoke images of an exciting culinary future.