aZian Cuisine is the creation of three partners Louis, Clarisse and Eva. Their common passion is to enjoy the culinary adventure found in the exotic diversity of Asian tastes and cooking. At aZian, the partners’ aim is to titillate your senses – by offering you the most famous Asian recipes made more exciting through innovations in taste contrasts and combinations. At aZian, we also aim to elevate the presentation and service into an art form.
Louis is the taste of aZian. He started his culinary career 24 years ago in Hong Kong. After accumulating considerable knowledge in Chinese cuisine, he came to Canada in the late 80’s and worked in Vancouver, Banff, Montreal and Toronto. His enthusiasm brought him to mastering Japanese cooking. In the mid-nineties, Louis traveled to Thailand, Vietnam, Singapore and Malaysia for intensive development of his culinary skills of those countries. Louis is often invited by restaurateurs to provide professional consultancy in setting up restaurants and new menus. You will find that the subtleties of these regional cuisines have been carefully crafted into aZian’s menu.
Clarisse (May) Chan-Tossan
Clarisse is the flair of aZian. She comes from a family of restaurateurs who have established and run numerous successful restaurants. She is a gourmet and a veteran of the hospitality and travel industry. During the time she was working for an international airline, Clarisse traveled extensively around the world studying and savouring the best cuisines and cooking styles. Besides really knowing her food, Clarisse has also brought her touch to the restaurant’s décor, ambiance and service culture. Her ambition is to organize culinary tours to Asia exclusively for aZian patrons and friends. We are eagerly rooting for her.
Eva Y. Fung Wong
Eva is very much the heart of aZian. She has 35 years’ experience in the business and has been the GM of a few large restaurants. She brings professional processes and a quality discipline to aZian. A people person at heart, Eva is the critical connecting thread between the kitchen and the front, ensuring excellence and meticulous timing throughout the entire operation – so you get your food just right. Needless to say, she is also a gourmet and chef who has spent many years across Asia.