At the heart of HATCH are a carefully curated roster of culinary talent that make every pop-up and private event a success. Want to book out HATCH and one of our Chefs for your very own private event? Send us an email by clicking HERE!
Chef Jaime Young
HATCH EXECUTIVE CHEF
Cuisine: Italian, American, Mexican
James Alexander Young is a Chef born and raised in NYC who spent much of his career in Asia. He graduated from The French Culinary Institute (NY) and worked at Jean George before moving to Hong Kong to open the Cuban influenced restaurant, Havana. Afterwards, he worked closely with Buzz Concepts on their lounge Halo and restaurants Gusto in Happy Valley and Casa in Mid-levels. His style of cooking reflects his travels but is deeply rooted in New American elevated comfort food.
When Jaime isn't accommodating the HATCH guest chefs, he runs the HATCH Diner + Bodega for lunch and dinner, serving up Western-style comfort foods ranging from huevos rancheros to smash burgers and ribs to fresh salads made with local vegetables.
View the HATCH Diner + Bodega menu HERE.
Chef Tomiya Yu
Cuisine: Sushi, Izakaya, Kaiseki
Tomiya trained at Osaka Cooking & Confectionery College where he specialised in vegetables and achieved a licence to prepare the famously deadly fugu. His chef experience began in Osaka at different Kappo & Kaiseki restaurants before he caught the attention of Hong Kong's New World Millennium Hotel and took on the role of sushi chef at Sagano. He pursued his mastery further when he took the role as head chef at Gyotaku and became executive chef at Mizutani at the Alva Hotel by Royal. As a pedigreed sushi and Kaiseki chef, Yu continues to push the boundaries as a private chef while consulting on multiple Japanese fine dining projects.
View a sample menu from Tommy menu HERE.