Ashley Salmon

With Aiden Byrne’s beloved Church Green in Lymm, Marcus Wareing’s two Michelin-star restaurant at The Berkeley and the three Michelin-star L’Enclume in England’s Lake District on his resumé, it’s no wonder the latter’s chef-owner Simon Rogan entrusted Ashley Salmon with his expansion to Hong Kong several years ago. Since then, Aulis and Roganic have proudly retained both their Michelin and Green stars since being awarded with them in 2020 and 2021 respectively.

Having worked his way through the ranks and mastered his culinary techniques, Salmon has recently been able to focus on another aspect of cooking he’s immensely passionate about: sustainability. In this regard, Roganic’s Green star holds particular significance for the chef, who for eight years has worked alongside Rogan, a man whom he hails as his biggest professional inspiration for his career, sharing a passion for green practices not only in the kitchen, but also when it comes to agriculture and farming.

Roganic places great importance in reducing carbon footprints by supporting and sourcing ingredients from local organic and sustainable farms. In its kitchen, you’ll find anything from free-range pork from Yuen Long’s Wah Kee Farm to line-caught giant grouper from Hong Kong’s coastal waters. The paper towels it uses are made from bamboo and even the waiters’ uniforms – by Hong Kong-based designer Bettie Jiang – are made from recycled and biodegradable materials.

“In future, I’d like to get involved in something that protects and improves the food industry as a whole and supports the people involved with it,” Salmon says. “While we all have to make better and more informed decisions, I also believe it’s the duty of big food companies and supermarkets to choose more moral and sustainable production and supply processes.”