Peggy Chan is the founder, Executive Chef and Managing Director of Prune Organic Deli & Workshop, a restaurant, cafe and workshop space through which she is able to share her passion for organic, plant-based food with the community; support local sustainable agriculture, food-related NGOs, and help to educate the public about the issues that face our food systems today. Peggy founded Grassroots Pantry in 2012, and since its opening, the restaurant has enjoyed great success and community support. GP along with its sister deli, Prune, have been featured on numerous local and worldwide publications such as CNN Travel, Cathay Pacific Discovery Magazine, Travel & Leisure SE Asia and National Geographic India.
Originally trained in French cuisine, Peggy graduated from Le Cordon Bleu Culinary Arts Institute in Ottawa, Canada, and later obtained a Bachelor Degree in Business Administration with a double concentration in Hotel, Resort and Restaurant Management in Switzerland. In the ten years before the creation of Grassroots Pantry, she worked in numerous outstanding restaurants and hotels including Brunoise in Montreal, Four Seasons Hotel Hong Kong, and The Peninsula Tokyo. In 2011, she left the world of hotel F&B, determined to create an independent business that would help change the way Hong Kong people view food production and consumption.
Building a Business People Love: Foodpreneur Edition
Join us for a drink and learn what it takes to turn a passion into a business with our panel of foodpreneurs. Learn about the Hong Kong landscape, resources, key players and more.