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Alison Cheng

Alison Cheng


Hong Kong.

I moved to Australia when I was 20-years-old. In 2015, I graduated from university with my Bachelor's Degree Major in Hotel and Tourism Management. Shortly after, I decided I wanted to pursue my passion for cooking and become a Pastry Chef; this led me to study patisserie at Tafe. 

After completing Certificate III at Tafe, I began working at Rydges South Bank as a casual Pastry Chef. I specialised in high tea and preparing desserts for our banquet operation.

Two years later, I was offered a full-time Pastry Chef position at Bacchus Restaurant, where I began my career in fine dining.

I left Rydges South Bank during COVID and moved to a small pastry shop, which specialised in birthday cakes.

Come 2021, the Head Chef of Bacchus contacted me and offered me a position as Chef de Partie at Bacchus. I currently manage the pastry section and regularly create new recipes. 
Have you always wanted to be a Chef?

If you asked me 20 years ago about my career plans, I’m certain becoming a Chef wasn’t one of them. In Asia, there is a stigma around being a Chef; there are harsh working conditions and generally, parents are not encouraging their kids to go into hospitality careers.

However, I was always so intrigued by my grandparents cooking in the kitchen since I was a little kid – my grandpa even forced me to leave sometimes as he perceived the kitchen to be dangerous for kids, but I always wanted to help. Also, I grew up watching a lot of cooking shows on TLC.

During my university degree, I was given an opportunity to do my placement in a hotel kitchen, making desserts for the buffet. It was at this moment I knew I wanted to become a Chef.

How would you define your style?

When designing my desserts, they must be eye-catching. My main goal is to create an element of surprise and to create a ‘wow’ moment the guests.

Everything must be well balanced. The texture must balance creaminess and crunchiness and the flavours must embody a balance between sweetness, sourness and bitterness.

What is your feature flavour these days?

My goal is to bring traditional Hong Kong dessert flavours, ingredients and techniques into fine dining. The standout flavours I’m currently utilising are sesame and tea.

Obsessive-compulsive about?

Keeping my bench clean. 

Your greatest culinary influence: 

Cerdric Grolet.

What do you love about this business?

I can create dishes with seasonal and local produce, bringing traditional flavours from my hometown into fine dining. 

An ingredient you can’t live without?



It wouldn’t be surprising to see the God of food, wine and indulgence himself lounging at Bacchus Restaurant, his South Brisbane namesake. Located on the podium level of the Rydges South Bank, this lavish yet inviting venue presents a sensory feast of sparkling chandeliers, rich furnishings, eclectic music and innovative European fare. Equip yourself with a cocktail, direct your gaze to the languid pool, or open kitchen and indulge in an ever-changing array of dishes; think entrées like Wagyu karubi, salsa verde and herb salad, or Oscietra caviar with pan brioche and sour cream. For the main affair, delve into dry-aged Black Angus sirloin on the bone with jus and sides of roast potato, mixed leaf salad and broccolini, enjoyed with a glass of Pinot Noir from the impressive wine list.

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