Macau, January 2, 2024 — Wynn is starting the New Year by inviting an incredible line-up of five culinary artists for the "Celebrity Chef Pop-Up Kitchen at Wynn Macau" and Four-hand Collaboration dinners in January. 2020 MasterChef UK Finalist Sandy Tang will be the first to proudly present her own culinary heritage of Macau with British flair; Executive Head Chef Nilas Corneliussen of Villa Frantzén will showcase his native Nordic dishes with a Thai twist; and Head Chef Wang Xiaofeng of Guan Yan Liu Jin in Hangzhou will craft delicacies from his hometown of Chaoshan. Two resident chefs at Wynn Palace and Wynn Macau will also partner with two guest chefs to host Four-hand Collaboration dinners. Executive Chef Helder Sequeira Amaral of the Forbes Five-Star SW Steakhouse at Wynn Palace will partner with Chef-owner Eric Räty of the 2-MICHELIN-star Arbor, while Executive Chef Hironori Maeda of the 2-MICHELIN-star Mizumi at Wynn Macau will work with Executive Chef Mitsuru Konishi of the MICHELIN-starred ZEST by Konishi. These high quality, monthly dining events at Wynn aim to bring exceptional culinary talent to Macau, continue raising the bar in gastronomy and promote Macau as a "Creative City of Gastronomy". 

2020 MasterChef UK Finalist Sandy Tang 
At the age of 24, Chef Sandy Tang entered the 2020 MasterChef UK competition just to see how far she could go, and she made it all the way to the finals! Originally from Macau, she moved to the UK when she was just 13 and grew up surrounded by a unique fusion of cultures. Having spent half her life in Asia and half in the UK, she embraces the ideas and techniques of both East and West when working in the kitchen, producing innovative fusion concepts that are still grounded in tradition. From January 4 to 6, Chef Tang will create a variety of special delicacies at Wynn Macau including: Salted Cod and Scallop served with Tomato Consommé Granita and Grouper Broth, a Lotus Pastry filled with Hawthorn Berries Paste served with 24 Herbs Ice Cream and Crumble, and much more.

Executive Head Chef Nilas Corneliussen of Villa Frantzén 
Originally from Sweden, Executive Head Chef Nilas Corneliussen of Villa Frantzén in Bangkok has always been fascinated by Thailand. He initially pursued Thai boxing before discovering his true calling in culinary. He worked his way up from all sections of Stockholm's trattoria to the MICHELIN-starred Esperanto, while simultaneously winning silver for the Swedish team in the Bocuse d'Or finals, not just once, but twice! Geeky about Thai cooking and fluent in Thai, Chef Nilas seamlessly blends the Frantzén Nordics, pan-Asian influences and Siam flavors, and elevates them to an entirely new level. From January 12 to 14, he will showcase his creative culinary talents at Wynn Macau through these innovative dishes: Oyster 63.4C with gooseberries and Kavring bread; Scallop and caviar; Cured Norwegian salmon and beer poached king crab and more. 

Executive Chef Helder Sequeira Amaral of SW Steakhouse collaborates with Chef-owner Eric Räty of Arbor 
Portuguese native Chef Helder Sequeira Amaral has worked for many renowned restaurants in his home of Portugal and many other countries before moving to Macau more than a decade ago. Chef Helder has successfully attained the Forbes Five-Star award for SW Steakhouse at Wynn Palace, where he will join Chef-owner Eric Räty from the 2-MICHELIN-star Arbor, in a four-hand dinner collaboration from January 18 to 20. Chef Eric honed his skills in culinary while in Europe working for the 2-MICHELIN-star Chez Dominique and the 3-MICHELIN-star Restaurant Aqua at The Ritz-Carlton, Wolfsburg. Craving for new challenges, he headed to Hong Kong. Now, as chef-owner at Arbor, Chef Eric uses his extraordinary talent to create refined Nordic-Japanese cuisine. During their time together in Macau, Chef Helder and Chef Eric will combine their culinary skills to prepare American classic steaks and Nordic-Japanese dishes such as:  Bresse Chicken Ravioli, Japanese Wagyu Cross Breed B3, and more at SW Steakhouse.  

Head Chef Wang Xiaofeng of Guan Yan Liu Jin
Originally from Chaoshan, Head Chef Wang Xiaofeng is now at the helm of Guan Yan Liu Jin. Throughout his culinary career, he has worked alongside and trained under many famous chefs, gaining a deep understanding and true appreciation for the authentic flavors of Chaozhou cuisine. At Guan Yan Liu Jin, he selects just the right Chaozhou ingredients and prepares them with the traditional and extremely meticulous cooking techniques of Chaoshan. He prepares each one of his dishes with such perfection, his refined delicacies at Guan Yan Liu Jin have garnered a mention in the inaugural edition of The MICHELIN Guide Hangzhou in 2023.  During his time at Wynn Macau from January 19 to 21, he will introduce the gastronomy of his hometown, by capturing the original flavors, colors, and aromas of Chaoshan cuisine.
 

Wynn January Dining Event Calendar

*Prices are subject to a 10% service charge.

For dining reservations and enquiries at Wynn Macau, please call: (853) 8986 3663. Or for Wynn Palace, please call: 8889 3663.