Meet the chef: Bacchus Restaurant's Montgomery Lau is keeping it fresh

Montgomery Lau was born and raised in food-mad Hong Kong, where nearly everything in the market is live and fresh, a quality that still inspires his cooking today. He attended the Pacific Institute of Culinary Arts in Vancouver and soon found himself working at Diva at the Met. Lau was recruited to the opening team for MARKET by the legendary chef Jean-George Vongerichten. Today, Lau is executive chef at the Wedgewood Hotel and Bacchus Restaurant, where he pushes the boundaries of fresh and