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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.

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, nature-rich concept.

 

Eric’s gastronomic journey officially began in 2005 at Perho Culinary School in Helsinki, Finland. Displaying genuine passion for his craft, he balanced his daytime lectures with demanding nights as a kitchen helper at Restaurant Chez Dominique (2 MICHELIN stars). Receiving a world-class fine dining education from acclaimed chef Hans Välimäki and his star-studded team, Eric honed his skills and eventually joined as a full-time Commis Cook after graduation, working his way up from the bottom of the team. After four years at Chez Dominique, which Eric credits as the most influential years of his career, he departed as the restaurant’s Chef de Partie in 2010 and accepted a Pastry Cook position at the 3 MICHELIN-starred Restaurant Aqua in Ritz Carlton Wolfsburg. During a spectacular two-and-a-half years, Eric earned the title of Pastry Chef at Restaurant Aqua before accepting a golden opportunity to return to Chez Dominique as the restaurant’s Head Chef.

 

Craving new challenges, he embarked on an adventure to Asia in 2014. Now as Chef de Cuisine at Arbor, Eric brings measured skills, seasonal flair, sharp refinement and tasteful creativity to Hong Kong’s spectacular dining scene.  He earned his first MICHELIN star in 2018, and the second star in 2019.

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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.

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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.

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