From Code to Cuisine: How IT Execs are Trading in Their Laptops for Chef Hats in the UK
From IT Executive to Thai Chef: Gordon Lam’s Journey to Success in the UK
Gordon Lam, a Hong Kong IT executive, made a drastic career change when he immigrated to the UK with his family. He traded in his keyboard for a spatula and opened a Thai restaurant in Manchester, England. With no prior experience in the culinary industry, Gordon relied on his IT background to navigate the challenges of running a restaurant.
Immigrating to the UK for a Better Education
Gordon, who entered the IT industry in the 1990s, had invested in various businesses in Hong Kong and founded the EVClub Hong Kong Electric Vehicle Club. However, when the education environment in Hong Kong began to deteriorate, Gordon and his family decided to immigrate to the UK for a better education.
In the summer of 2021, Gordon and his family of five settled in Manchester, England, and opened a new chapter in their lives. Gordon, who had never opened a restaurant before, personally took on the challenge of running a Thai restaurant, “Thai Chill,” with the help of his wife and a friend from the IT industry.
Running a Restaurant like a Program
Gordon’s IT background has proven to be an asset in running his restaurant. He approaches challenges with a problem-solving mindset, similar to debugging a program. When faced with negative reviews or customer complaints, Gordon takes a proactive approach, seeking feedback and making improvements to his services.
Gordon shared an example of how he handled a negative review: “If a customer says that some dishes are not tasty, some chefs will think that everyone has different tastes and they don’t need to pay attention to his comments. But I am different. If a customer thinks my food is not tasty, I will try it to see if it is really not tasty. I will also find the customer and ask him to tell me which part is not tasty. This way, I will have room for improvement and I will make progress.”
Differences between Eastern and Western Cuisine
Gordon has observed significant differences in eating habits between the British and Hong Kong people. For example, some foreigners are sensitive to fish and chicken heads and cannot accept a whole fish or chicken on a plate.
Gordon’s restaurant, Thai Chill, has adapted to these differences by offering options for customers to remove fish heads or chicken skin. Gordon believes that understanding and accommodating these cultural differences is crucial to providing excellent customer service.
Gordon’s entrepreneurial experience is a testament to the resilience and adaptability of Hong Kong people who immigrate to foreign countries. Through his journey, he has demonstrated the importance of embracing challenges, learning from mistakes, and providing exceptional customer service.