As professionals at the top of the industry, we believe it’s time to create a dialogue between chef and guests to support the culinary craft beyond our dining room and into yours. More important than ever, we need to foster an awareness of our surroundings and interactions to be present with ourselves. At Date by Tate we believe a meal at home should be a ritual that engages our core senses.
Conceived by Vicky Lau, Chef-Proprietor of Tate Dining Room, Poem Patisserie and Butler, Date by Tate is a continuation of her storytelling approach to dining.With a background in Graphic Communications from New York University, Vicky discovered food to be a strong platform for artistic expression and similarly, plates became a canvas for her artistic intuition. With numerous accolades including Asia’s Best Female Chef 2015, Vicky’s redesign of private dining at home is a holistic approach that stems from her roles as a chef, mother and mentor to her team and community.
OUR PASTRY CHEF
After graduating from London’s prestigious Le Cordon Bleu culinary institution in 2015, Graf Kwok pursued her passion for patisserie as Pastry Commis Chef at The Langham. There, she learned the foundations of creating showpiece-worthy pastries for the hotel’s award-winning afternoon tea. Graf moved on to Café Le Cordon Bleu London in 2016 for a four-year-long stint that saw her running the production of all of the café’s pastry items, and gaining experience in bakery including traditional French baguette and sourdough. After a brief tenure at Crystal Patisserie as Pastry Chef, she joined London’s Royal Automobile Club as Junior Sous Chef. There, she overlooked the creation of daily mis-en-place for junior staff and designed new seasonal menus alongside the Head Pastry Chef. In 2020, Graf joined 1-Michelin-starred Relais & Chateaux member TATE Dining Room as Head Pastry Chef, leading the production of delicate French pastries with TATE’s signature modern Chinese twist at gourmet & lifestyle shop, DATE by TATE.