About
Arbor, meaning “tree” in Latin, is a tranquil beacon rising above Central that provides a scintillating destination for nature-rich Nordic-Japanese gastronomy, fine wines and the loftiest standards in hospitality – establishing itself as the best Nordic restaurant in Hong Kong.
Our Team
Finding Inspiration in Every Turn
Eric Räty
chef - owner
Hailing from the pristine natural environment of Finland, Eric represents refined simplicity, purity of craft and vibrant innovation that matches perfectly with Arbor’s enchanting, Bringing the wild purity of Finland to Hong Kong, Chef Eric Räty is the visionary force behind Arbor. His cuisine is a masterful dialogue between Nordic foundations and Japanese sensibilities, resulting in dishes that are delicately crafted yet deliver a stunning burst of sharp, seasonal flavours. This is where pristine nature meets thrilling innovation on the plate.
Eric’s journey to the pinnacle of gastronomy is a testament to his relentless passion. It began in Helsinki, where he honed his craft by day at culinary school and by night in the fiery trenches of the two-MICHELIN-starred Restaurant Chez Dominique, climbing from the bottom up with unwavering determination. After four formative years, his talent propelled him to the prestigious three-MICHELIN-starred Restaurant Aqua in Germany, where he rose to the role of Pastry Chef.​ A triumphant return to Chez Dominique as Head Chef solidified his expertise, but the call of adventure soon led him to Asia—a pivotal move that unlocked a new dimension in his cooking. Under the mentorship of Chef Gray Kunz in Hong Kong, Eric immersed himself in Asian flavours, a transformation that now defines his innovative palate.
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Today, as the chef-owner of Arbor, Eric Räty brings this lifetime of expertise to your table. His measured skill, seasonal flair, and tasteful creativity have not just entered the Hong Kong dining scene—they have conquered it. In a stunning ascent, Arbor was awarded one MICHELIN star just eight months after opening, followed by a second star the very next year, cementing Eric's status as a true culinary pioneer.
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Sebastien Allano
wine director
Sebastien’s wine education began at age 14 when he enrolled at Lycée Chaptal de Quimper, a hotel and restaurant school in France. After three years of training at Lycée Hôtelier de Dinard, he graduated with a Master Sommelier degree.
After working at the renowned restaurants, La Tour d'Argent in Paris (two Michelin stars) and Le Manoir aux Quat’Saisons in England (two Michelin stars), Sebastien returned to France and received a world-class education from three top sommeliers at Four Seasons Hotel George V, Paris (three Michelin stars). These crucial years allowed Sebastien to master nuance, subtlety and a wide base of rare wine knowledge, giving him the ability to compare, contrast and develop the measured palate of a true sommelier.
Sebastien’s career then took him to New York where he worked as Assistant Chef Sommelier at legendary Michelin starred restaurants, Daniel (two Michelin stars) and Le Bernardin (three Michelin stars). In 2007, he joined the Four Seasons Hong Kong and became Hotel Head Sommelier in 2009 while leading a team in two fine dining restaurants, Lung King Heen (three Michelin stars) and Caprice (three Michelin stars).
In 2017, Sebastien joined Gourmet Dining Group as Wine Director. To him, wine is not about knowledge but enjoyment, and Sebastien has mastered the ability to create the perfect pairing experience for guests.
Timothy Chan
head of operations & service
Born and raised in Hong Kong, Timothy Chan began his career by working and training in the hotel industry, eventually earning leadership roles at Sheraton Hong Kong Hotel & Towers and Intercontinental Hong Kong. While developing his experience, Timothy ascended to greater positions of responsibility by demonstrating a self-motivating desire to treat service as an unending quest for perfection. His ability to provide flawless dining experiences for his guests, along with his positivity and leadership qualities resulted in a Captain’s position at two Michelin-starred Caprice at Four Seasons Hotel Hong Kong.
From 2008-2014 at Caprice, Timothy rose from Captain to Assistant Manager and eventually, the highly coveted role of Maître D'. During his long and outstanding tenure, Timothy worked closely with the kitchen to develop new menus, trained his staff in the art of world-class hospitality, managed daily operations with flawless quality while exceeding the highest expectations of guest satisfaction.
His leadership skills led to a critical role as staff trainer for the launch of Four Seasons Hotel Kyoto. Now as the Head of Operations & Service for Gourmet Dining Group, Timothy will bring his exceptional experience and passion as he oversees the service teams at Arbor.
