Michael Au started his training as an apprentice in Macao at the age of 18, and
moved to Hong Kong where he worked under several master chefs of Cantonese cuisine. He has won numerous international awards while working at top restaurants and five-star hotels including The Peninsula Palace, Beijing, and the prestigious Nanhai Yucan Restaurant in Guandong Province.

Famous for his exquisite preparation of distinctive banquet style ingredients like abalone, shark’s fin, bird’s nest and seafood, Chef Au is now co-executive chef of Culinary Wonderland, Inc. which owns and operates New Canton Seafood Restaurant, Sacramento; Asian Pearl in Richmond, and Macau Café in both California cities. He is a member in the review committee of the Association of Chinese Restaurants.