Meet the Head Chef from The Dover Marina: Tung Li

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)

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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!

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