Canadian-born Aarik Persaud moved to Hong Kong in 2013,  after having trained a number of restaurants across Toronto, Sydney and the UK. His love of travel and thirst for new experiences led him to Hong Kong to open The Butchers Club in partnership with Jonathan Glover. Over the span of his career, Aarik slowly developed and perfected his simple yet highly effective method of dry-ageing beef – which has become an exclusive and unique trait at The Butchers Club.

With 14 years, four continents and over a myriad of cuisine styles under his belt, Aarik strives to be as well-rounded as a chef can be. He is passionate about local, natural and sustainable meats, seafood and produce where he strives to ensure that the food he prepares is delicious as well as ethical.