Kwanghi Chan is a Hong Kong-born, Ireland-based chef, restaurateur, and food entrepreneur known for his modern Irish–Asian fusion cuisine. Raised in Donegal from the age of eight, he trained in professional kitchens across Ireland and internationally, including Michelin-starred establishments, before becoming Head Chef at the Cliff House Hotel in Waterford. He later moved into restaurant leadership and consultancy roles in Dublin, while developing his own street food, retail, and condiment brands. He is also a television chef, cookbook author of Wok, and a regular ambassador for Irish food, combining Asian culinary heritage with Irish ingredients to create accessible, contemporary dishes for a wide audience.
