A quick interview with the Head Chef from The Dover Marina: Tung Li...
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!
