Tony Truong - Head Chef
Tony took on the role of Head Chef at Mei Ume with the aim of putting his stamp on the new restaurant from the outset. Based on the traditional Cantonese style of cooking, learned through years working in Guangzhou, his cuisine reflects his passion for food.
Tony arrived in the UK almost 30 years ago and worked in various restaurant roles before becoming Head Chef at Royal China.
In almost 17 years with the company, Tony played an instrumental part in the expansion of the portfolio of restaurants, before seeking out a new challenge at Mei Ume.
Kyle Lee - Head Sushi Chef
Although born and raised in Korea, Kyle has always had a passion for Japanese cuisine. Moving to London at the age of 15, Kyle’s interest in in the industry lead him to study hospitality management, with a focus on food and beverage.
Following his passion and desire to fully understand the workings of the kitchen, Kyle had his first introduction to Japanese cooking with an internship at a local restaurant. Upon finishing his studies Kyle held a number of roles at key London hotels including the Hilton Metropolitan and W Hotel within their Asian restaurants, before moving to Osaka, Japan for 6-months to further develop his skills in an authentic Japanese kitchen. Returning to the UK, Kyle worked for Chotto Matte and Café Royal before joining the team at Mei Ume in April 2019 as Head Sushi Chef.
Kenny Chan - Restaurant Manager
Born and raised in Ipos, a small village in North Malaysia, Kenny always had a passion for hospitality. Throughout his early life, he studied in Malaysia and trained as a Dim Sum chef in a local hotel.
Moving to Singapore and then Hong Kong, Kenny continued working as a chef before deciding to pursue his studies in hospitality in London and then Vancouver. Eventually returning to London in 2004, Kenny held positions in some of the city’s top hotels before eventually moving front of house as a Sommelier at the Royal Garden Hotel where he remained for 7 years, taking on management responsibilities.
With the opening of Mei Ume, Kenny took the opportunity to expand his management skills and joined the team in 2018, taking on the role as Restaurant Manager in July 2019.
Jan Konetzki - Director of Wine
Jan’s role as Director of Wine at Ten Trinity Square incorporates not only the hotel’s three restaurant outlets but also a private member’s club and an impressive catering and events department
Originally from Lüneburg, Northern Germany, Jan moved to London in 2007, where he joined the team at the Gordon Ramsay Group.
His skills were soon recognised and he was appointed Head Sommelier at three Michelin star Restaurant Gordon Ramsay. Over the course of his career he has achieved a number of accolades including winner of the Moët UK Sommelier of the Year and Harpers Best Sommelier awards.
East and west
In a Grade II8/listed heritage building – the 1922 former headquarters of the Port of London Authority – Ed Ng and Terence Ngan of AB Concept took inspiration from the building’s heritage as a gateway for merchants from the east and west and the restaurant name Mei Ume, which is a combination of the Japanese and Chinese language words for Plum Blossom.
A large screen at the entrance made with enamel paint on glass depicts the signature plum blossoms. Strategically placed at the entrance, this piece fuses the two worlds into one as a common language.