Chef Black was born in the North East of England, raised in South Africa and has worked in the United States, Asia and Australia. Before opening up Shore Steakhouse in Hong Kong, he had worked in the Territory’s Zest and Frog Face Fish restaurants. Now, besides being executive chef for Shore Steakhouse, he also has a new European-style venture - The Salted Pig. Not wanting to limit himself, Chef Black also studied  at the prestigious French school of culinary arts, ESCF Ferrandi in Paris, where he completed a bread and pastry diploma, followed by a stint at the famed patisserie Pierre Herme. Chef Black takes a no-nonsense approach to food, preferring the timeless classics rooted in solid, honest cooking. He loves food you can “put a knife and fork to”, and shies away from the culinary novelty of fancy foams, “airs” and food-additives.