After qualifying as a lawyer, Chui realised that her calling was not to practise law, but to cook. She firstly enlisted for work experience with Christine Manfield at Paramount; a move that confirmed her aspirations to own and run a restaurant. She followed that by spending time working with inspiring female chefs Anabel Savill at Emporio Armani and Kylie Kwong at Wockpool. She then headed to Cleopatra in Blackheath to work with Dany Chouet. It was there that she found her passion for French cuisine. In the next stage of her culinary education, she joined the kitchens of Banc to work with Liam Tomlin. Then she set her sights on Claude’s to learn from Tim Pak Poy, who admired her for her “sensitivity, drive, passion and intellect”. In turn, she saw in Pak Poy the same vision for fusing his Asian heritage with classical French technique.