Meet the Head Chef from The Dover Marina: Tung Li

Would you like to add your photos?...

Meet the Head Chef from The Dover Marina: Tung Li

Tell us a bit about yourself

I worked for Carnival Cruise Lines in Miami catering for up to 5,000 cruise passengers, then in 2001 I joined the Ramada Dover as head chef. In 2007 I went to work for sister hotel The Holiday Inn in Canterbury and in 2010 started at The Dover Marina as head chef

Your signature dish?

I have two – creamy tarragon
chicken and sea bass with sizzled ginger and chilli (pictured)

Your top cookery tip?

Always try to use locally produced, fresh ingredients

Your biggest influence?

M father, who was a chef and
hotelier himself.

Your must-have gadget?

A good-quality set of knives.

Who’d you like to cook for?

The Queen of England!

Would you like to add your photos?...

Add photos

View photos from this location

This article was brought to you by

Members Comments

There are no comments for this article.