Chief Executive Officer, Tony He

Chief Executive Officer, Tony He, is always passionate about cooking. At the age of 15, He started to work as an apprentice cook. In 1985, just five years after he joined the field, He was already one the most promising chefs. In the same year, He accepted a new challenge and started doing e-commerce. It was a huge success, but he could never forget his passion for cooking. He wanted to go back to do what he loved. In 1992, He and his friends set up their food and beverage company in Zhongshan City, and then subsequently opened their first Sea Harbour Seafood Restaurant there.

In 1996, He made a critical life decision by emigrating from China to Canada with his family. Two years later, after thorough assessment and planning, He opened Sea Harbour Seafood Restaurant in the City of Richmond. It was a huge success too. To further his endeavours, He set up the "North America Sea Harbour F & B Management Limited", and expanded his business further south to the United States. He became a student of the world famous chef, Yeung Koon Yat, and was subsequently recommended by Yeung to join Chaîne des Rôtisseurs (French Cuisine Association). He continued to exchange ideas and techniques with chefs around the world to further sharpen his skills and creativity in cooking. In 2002 and 2003, He opened two new Sea Harbour restaurants in Los Angeles: one in Rosemead and other in Rowland Heights.

Five years later, the North America Sea Harbour F & B Management Limited and the three Sea Harbour restaurants in the USA and Canada have achieved tremendous successes. He decided that it was time to go back to his hometown - Zhongshan City - and invest in the food and beverage business there.

In early 2005, He opened his first Yi Dong Seafood Restaurant in Zhongshan City. With an area of over 3,500 square metres, the Restaurant adopts a new approach by embracing the concept of "combining beverage and food" from the western world. Apart from its specially designed red wine corner, its lighting and wine glasses are all carefully chosen to achieve a perfect atmosphere for customers to enjoy food and beverage. In the kitchen, only the most healthy and nutritious raw ingredients are used for the dishes. The chefs, with their best cooking utensil, are working towards the highest standard of food hygiene. Chef Tony always keeps a close eye in the raw ingredients provided by his suppliers, and insists that these raw ingredients must be clean, healthy, and sustainable in their supply. He has also invested over $100,000 to build a water purification system to make sure high-quality water is always available for his safe, delicious and healthy dishes.

Tony He has decided to use Oriental Garden F & B Management Limited in Zhongshan as a base to develop his food and beverage enterprise. He is using Yi Dong Seafood Restaurant as a training centre for cooking professionals and a hub for creating new dishes. With an aim to brand Yi Dong as the best food and beverage in China, to “develop a healthy eating culture” and to further promote the culture of Chinese food and beverage, He endeavours to serve only the best food and services to his customers, in additional to a comfortable and elegant dining environment, proper management, and on-going creativity and development.