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.