Chef Kenny Leung is a master of modern Cantonese cuisine, widely respected for his refined techniques, deep respect for tradition, and innovative culinary vision. His journey began in Canton, China, where he enrolled in a government-run culinary training program at the young age of 15. Eager to hone his skills, he completed an apprenticeship at the Canton Culinary School and later earned a place in the kitchens of the prestigious White Swan Hotel — one of China’s most renowned establishments, celebrated for its excellence in Cantonese gastronomy and recognized by the Michelin Guide when it first rated Guangzhou.

In 1988, Kenny moved to New York City to immerse himself in one of the world’s most dynamic food scenes. Over the years, he built a reputation for blending authentic Chinese flavors with global techniques, always with a focus on culinary integrity and artistry.
In 2015, Chef Kenny partnered with restaurateur Thomas Tang to open August Gatherings, a restaurant designed to elevate traditional Cantonese dishes through a modern lens. The venue quickly gained praise for its elegant approach to regional classics, setting the stage for an even more ambitious project, That project is YAO, a contemporary Cantonese fine-dining restaurant located in New York City’s Financial District. Opened in early 2024

YAO represents a significant evolution in Chef Kenny’s culinary journey, carrying forward the legacy and inspiration of August Gatherings. With this new concept, Chef Kenny assembled a team of 20 culinary professionals to execute his vision of modern Cantonese cuisine — a team handpicked for their ability to merge classical techniques with innovation and precision.
At YAO, the menu reflects both heritage and imagination. Notable dishes include his slow-baked Salt-Baked Free-Range Chicken, elevated with a careful air-drying process and layered seasoning of old and new salt. Another standout creation is his Fusilli with Wild Octopus and Bone Marrow, a bold fusion of Cantonese and Mediterranean influences, featuring a tomato-based sauce enhanced by salted fish and oyster essence.

Chef Kenny Leung’s work is a celebration of cultural depth, technical mastery, and forward-thinking creativity. Through YAO, he continues to push the boundaries of Cantonese cuisine, offering a dining experience that is both grounded in history and alive with modern expression.