As a restaurateur and chef, Mike is no stranger to the kitchen; in fact, he has over 20 years experience working primarily in 2 and 3-star Michelin restaurants in France. He came to China in 2006 to open "le Royal Meridien" hotel where stayed for 5 years. After that he had the opportunity to open his first restaurant "Cuivre" then the second, then the third... Today Mike is going to share with us tips, tricks and lessons learned from his entrepreneurial journey thus far.