MGM National Harbor - Ginger - Executive Chef Andy Lau Bio

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Andy Lau
Executive Chef
Born and raised in Hong Kong, Andy Lau’s fascination with cooking stemmed from helping his family run their small restaurant. He spent his youth silently observing his father prepare meals for the community, amazed by the joy his family’s cuisine brought to customers. Thanks to his father’s focus and affection for cooking, Lau adopted the motto “cook with heart” and decided to build his culinary career upon it.  

At 18-years-old, Lau set out to broaden his culinary horizons. He spent his first three years away from home quickly working his way from kitchen helper to master cook at a popular family-owned restaurant in Causeway Bay, Hong Kong. After 10 years mastering Cantonese-style cooking at numerous restaurants, Lau began to crave more challenges that could refine his craft and began a voyage around North China to study under talented chefs in Guangzhou, Chiu Chow and Beijing. During his travels, Lau spent years practicing with unfamiliar ingredients as he worked to perfect each facet of his Chinese cuisine knowledge and skills.

Riveted by culinary techniques from around the world, Lau soon decided to take his quest to diversify his artistry to Japan before starting a transcontinental journey to Australia and later the U.S. In Japan, Lau interned at a local restaurant where he focused on the intricate detail present in Japanese gastronomy. In Australia, he worked at a local fish market to perfect his technical skills by preparing some of the best seafood in the world, including Australian lobsters and abalone. Finally, Lau made his last transcontinental move in the late 1990s, landing in Los Angeles, California, where he spent over a decade working alongside kitchen teams at local restaurants, learning the ins and outs of kitchen operations.

Lau moved to Las Vegas in 2007 and three years later was named executive chef of Ping Pang Pong at Gold Coast Casino where he was tasked with executing traditional Chinese cuisine. His exceptional Cantonese-inspired cooking and strong leadership qualities led to Ping Pang Pong being named one of the Best Chinese Restaurants in America in 2013 by Travel + Leisure.  Following a few brief stints at Din Tai Fung Dumpling House, Sea Harbor Restaurant and Chung King, Lau joined the Lemongrass team at the AAA Five Diamond ARIA Resort & Casino in 2015. Here he had the opportunity to learn how to prepare authentic Thai food, under the direction of Executive Chef Krairit Krairavee.  
Lau’s unprecedented dedication to the culinary industry and diverse background working with culinary styles of the Orient and beyond has earned him the current title of executive chef at Ginger, MGM National Harbor’s exclusive Pan Asian restaurant. Lau will be responsible for providing the luxury resort’s elite clientele with exquisite cuisine representative of traditional flavors found in regions throughout Asia. With 30 years of culinary experience and a strong knowledge of Cantonese flavors and delicacies, Lau will bring the best Asian cuisine to the East Coast.


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