Chuck Yu studied in Pennsylvania for his bachelor’s degree in Nutritional Sciences and moved to Canberra to study for his Master in Dietetics. Whilst completing his master’s degree, Chuck worked as a kitchen hand in Lilo Tang, the first modern Japanese restaurant in Canberra.
Here, he met the zealous self-taught chef, Arthur Tsui, who introduced Chuck to the world of flavour creation. The analytical thinking studied in the science faculty for years, ended up his great advantage in research and development of new dishes.

During his 3-year stint at Lilo Tang, Chuck was especially attracted to the hibachi grill, as if he could only find peace in the hottest part of the kitchen. He gained a tremendous sense of accomplishment that eventually led him to a whole different career pathway.

As the Chairman Group withdrew from the management of Lilo Tang in 2020, Chuck continued to grow with the group and became a core staff member of Chairman & Yip and Lanterne Rooms respectively, before working with the Mu team. Chuck started taking the helm at Mu from April 2022 and led the team to win a Chef’s Hat. Chawanmushi with Scampi & Morel, Kamo Nanban in Lapsang Tea, and Saikyo-yaki Patagonian Toothfish with Davidson Plum, are among the creations that put Mu Omakase on the map.

Chuck has taken great pride in introducing non-Japanese flavours into traditional Japanese dishes, while reflecting his firm belief in simplicity and seasonality that are deeply rooted in his Cantonese heritage.