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Angel Liu

UCOL Cookery Graduate

UCOL Cookery Graduate

Angel Liu has always liked to work with her hands, follow her heart, and eat good food. 

Already trained in Chinese cookery through a vocational school in Guangzhou, China, where she grew up, Angel came to New Zealand in 2012 to learn about Western cooking.

“I found there were a lot of Western-style restaurants and five star hotels in China with amazing, totally different food. I wanted to know more about the food and how to make it myself.” 

Moving to Whanganui to study cookery was a big change for Angel but she says her homestay mother supported her all the way through. “We watched all the cooking shows together – the same ones I used to watch in China which contributed to my love of food.”

When she graduated with a Cookery Diploma from Whanganui UCOL, Angel had gained over 200 hours industry experience as well as a desire to keep learning.

Having accepted a job as Commis Chef at Wellington’s reputable Hippopotamus Restaurant and Bar soon after graduating, Angel is building on her passion for fine-dining.

“I did two weeks work experience there for my programme and loved it. I’m really pleased to get a job so quickly and it’s such a good chance - to start out in a really good restaurant.”

Angel has a particular interest in baking and desserts – cakes, etc.

“I’m sure I can learn a lot. I want to make the dishes you see in magazines – the ones you really look at, enjoy looking at, and can’t wait to eat.”


The Hippopotamus Restaurant based in the Museum Art Hotel, Wellington, New Zealand, offers award-winning exquisite French influenced cuisine in a glamorous environment. The establishment caters from fine dining to high tea, and holds the title as the global winners of the 2015 Dilmah Real High Tea Challenge.

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