This episode welcomes Gavin Chin, chef and owner of House of Culture in Hong Kong, for an inspiring conversation about his culinary journey—from growing up in his parents' restaurants in Australia to embracing the chaos of Hong Kong’s dining scene. Gavin shares raw stories of resilience, from surviving a 60-square-foot "cage home" to building a restaurant that celebrates cultural fusion, teamwork, and fearless reinvention. He opens up about leadership, the balance between humility...
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This episode welcomes Gavin Chin, chef and owner of House of Culture in Hong Kong, for an inspiring conversation about his culinary journey—from growing up in his parents' restaurants in Australia to embracing the chaos of Hong Kong’s dining scene. Gavin shares raw stories of resilience, from surviving a 60-square-foot "cage home" to building a restaurant that celebrates cultural fusion, teamwork, and fearless reinvention. He opens up about leadership, the balance between humility...
48. Keeping her CBD business alive when Hong Kong banned the industry and overcoming 10 years of depression with Gianne Chan
Beyond the Label
36 minutes
2 years ago
48. Keeping her CBD business alive when Hong Kong banned the industry and overcoming 10 years of depression with Gianne Chan
When CBD was banned in Hong Kong this year, Gianne Chan was among the first to experience the effects as a CBD brand owner. The entrepreneur opens up about how she pivoted and rebranded to keep her business alive and the story about her overcoming 10 years of depression that eventually inspired her to begin working in wellness and non-profit. Through her transformational journey, she has also become a top content creator and marketer in Hong Kong. Tune in to Beyond the Label podcast e...
Beyond the Label
This episode welcomes Gavin Chin, chef and owner of House of Culture in Hong Kong, for an inspiring conversation about his culinary journey—from growing up in his parents' restaurants in Australia to embracing the chaos of Hong Kong’s dining scene. Gavin shares raw stories of resilience, from surviving a 60-square-foot "cage home" to building a restaurant that celebrates cultural fusion, teamwork, and fearless reinvention. He opens up about leadership, the balance between humility...
