Alvin Leung is no ordinary chef. Dubbed the “Demon Chef”, the self-taught culinary icon has built a reputation for his avant-garde approach to Asian cuisine, his fearless personality, and his unapologetic pursuit of success. He’s earned three Michelin stars, graced global television screens, and continuously redefined fine dining with his inventive techniques. But beyond his signature flair and sharp wit lies a man who understands the weight of ambition, the necessity of reinvention, and the sacrifices that come with being at the top. In a candid conversation on Gent’s Talk, Leung reflects on his journey, the hard truths about the culinary industry, and what truly matters after decades in the game.
Engineering a culinary empire
Unlike many of his peers, Leung didn’t take the traditional route into the kitchen. Before becoming one of the most recognized figures in fine dining, he spent 30 years as an engineer. Cooking was initially just a hobby, but it didn’t take long for his passion to turn into something more. “I didn’t start cooking professionally until I was 40,” he admits. “But when someone was willing to pay me for my cooking, that was the moment I realized I could turn it into a profession.”
His transition wasn’t immediate. He describes it as a gradual conversion, a shift rather than an overnight reinvention. But with a mind wired for precision and innovation, Leung quickly made his mark. His first restaurant, Bo Innovation in Hong Kong, opened in 2003 and immediately received two Michelin stars. For any chef, that’s an incredible feat—but for someone who never set foot in a culinary school or worked under a master chef, it was almost unheard of.
“Nothing in life is an accident,” he says. “It’s about the right place, the right time, and the right talent.”
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Michelin stars, ambition, and the weight of expectations
Leung eventually achieved the pinnacle of culinary success: three Michelin stars. But as he puts it, the only direction from there is down. “The day I lost a star, I was in Singapore. My late wife wrote on Facebook, ‘You’re still a three-star chef in my books.’” He admits the demotion only stung for about a minute. For him, accolades are part of the journey, but they don’t define the destination.
“Every chef dreams of getting three stars. It’s like winning an Oscar,” he says. “But once you get it, what happens next? The pressure isn’t just about keeping the stars—it’s about what that means for your life, your business, and your happiness.”
Leung’s perspective on success is refreshingly pragmatic. “Being at the top means you can never stay there. There’s always someone new, someone hungrier, someone willing to work harder. If you only define yourself by accolades, you’ll never find fulfillment.”
The five keys to success (and why passion is overrated)
Leung doesn’t believe in romanticizing the grind. When asked what it takes to succeed, he lays out five critical factors:
- Talent – “Everyone has some level of talent. The trick is figuring out if yours is useful.”
- Luck – “You can’t control it, but you have to be ready when an opportunity presents itself.”
- Hard work – “Overrated. If you have talent and connections, you don’t need to kill yourself working.”
- Connections – “It’s about who you know, not just what you know.”
- Passion – “Passion alone doesn’t get you anywhere. It just gives you dreams, not results.”
“People always talk about passion like it’s everything. It’s not,” he says bluntly. “If you have no talent and no luck, passion won’t save you. Hard work? It’s useful, but if you’re working hard and not getting anywhere, maybe you’re just inefficient.”
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Balancing business, legacy, and personal life
Leung has built an empire, opening restaurants across Asia, the Middle East, and North America, but at this stage in his career, his priorities have shifted. “I fly 80 times a year. My goal now? Just to go home.”
Despite his success, he acknowledges the personal sacrifices that come with being a chef. “People ask me if I’d want my grandson to follow in my footsteps. The answer is no. I wouldn’t encourage it. This industry comes with too much pressure, and I’d rather he find his own way.”
This philosophy extends to his mentees, including Eric Chong, the first MasterChef Canada winner, whom Leung took under his wing. “He’s like the son I never had,” he says. “I don’t hold his hand. I guide him from a distance because I want him to grow. That’s how real mentorship works.”
The reality of the restaurant industry
For all the glitz surrounding the food industry, Leung is brutally honest about its realities. “People think restaurants are about creativity. No, they’re about money. If you don’t make money, you fail.”
He also refuses to sugarcoat the work-life balance dilemma. “If you want to be a successful chef, you will miss birthdays, holidays, anniversaries. Where do you think you’ll be on Valentine’s Day? In your restaurant, working. That’s not a challenge; it’s a fact.”
While he’s often seen as blunt or even arrogant, Leung insists it’s just practicality. “I don’t care if people like me or not. But if they underestimate me, that’s a mistake. I plan everything.”
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What’s next for the Demon Chef?
Leung’s latest venture, Akin, is set to open soon in Toronto. Named to reflect kinship and legacy, the restaurant represents his continued evolution in the industry. “Eric wanted to name it 51 Colborne Street—I told him that was a stupid name,” he jokes. “We needed something memorable.”
Beyond restaurants, he’s also stepping further into television with Maverick Chef, a new Netflix Asia series premiering November 8th.
While he’s achieved more than most could dream of, Leung isn’t done yet. “Goals should never have an endpoint. The moment you reach them, push them further.”
Beyond the flames
Alvin Leung isn’t just a chef—he’s an architect of his own legend. Unapologetic, strategic, and endlessly inventive, he’s proven that success isn’t just about talent; it’s about knowing how to play the game. And if there’s one thing the Demon Chef has mastered, it’s how to stay ahead—on his own terms.
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Gent’s Talk, season 9 episode 127, is presented by Angel’s Envy
The Gent’s Talk podcast is proudly presented by Angel’s Envy, Canada’s #1 super-premium bourbon. Season 9, episode 127 is now available to stream on all podcast platforms including, Youtube, Spotify, Apple iTunes/Podcasts, Goodpods, iHeartRadio, Audible, Amazon Music and Google Podcasts! Seasons 1-8 are on board Air Canada flights via the in-flight entertainment system, with limitations on select aircraft types. Please make sure to like, follow and subscribe. Your continued support throughout this journey is greatly appreciated.
