Chef John Shau Haw Koo

North America

John Shau Haw Koo joined Dobbs International/Gate Gourmet in 1982 and currently serves as International Executive Chef for Division Americas, based in San Francisco. He specializes in Asian cuisine.

Chef John has participated in several training workshops over the years. These include the Singapore Airline Cuisine Workshop, the Northwest Airline Japanese Workshop, and the Korean Airline Meal Training Program. In 2005, Chef John accepted first place in a culinary contest that concluded the most recent five-day Korean Cuisine Training program. It was his third win in as many years.

In 2006, Chef John helped serve up numerous Chinese-inspired entrees for American Airlines and its new Chicago-Shanghai roundtrip service. He contributed his culinary design skills to the development and preparation of traditional Asian fare that would translate well to the onboard meal service for all classes of service. Later in the year, he was selected as one of three finalists to compete in the high-profile Asia Pacific Chef Competition, held in conjunction with the International Flight Services Association's Global Leadership Conference -- Asia Pacific and hosted by Korean Air Lines. Chef John's innovative, delicious and airline-affordable lobster fusion entrée earned him second place in the competition.

Before joining Gate Gourmet, Chef John worked with the Mayflower Hotel in Hong Kong and the Bellevue Hotel in San Francisco. He attended The Far East Flying and Technical School at the Hong Kong Airport, the American Cooks School in the San Francisco Community College District, followed by the Burlingame Culinary Apprenticeship Program at San Mateo Community College.

Chef John, who is fluent in English, Mandarin, and Cantonese, attended the Far East Flying and Technical School at the Hong Kong Airport because he wanted to become an aircraft mechanic. While his career took a different path, he continues to enjoy things technical. He has built computers for himself and his family and admits to having half a garage full of electronic parts. As a youngster he learned to cook while living with his grandparents and later got summer jobs working in restaurants.

His favorite original dish is Fried Sea Bass with Sweet Chili Sauce, which he cooks in a traditional Chinese way.