C.K. Sau grew up in Hong Kong and started his apprenticeship with an acclaimed master chef at age 13. As a young man, C.K. traveled extensively to further develop and demonstrate his Chinese culinary skills in Beijing, Shanghai, Milan, Paris, and New York.

In 1985, C.K. settled to Boston where he was the executive chef of Sally Ling's restaurant on the North End waterfront. In 1986, C.K.'s culinary expertise was recognized when he was invited inside the Forbidden City in Beijing to perform and impart his cuisine skill. During that time, he was awarded the "Super-Grade Chef" by Grand Master Chef Association of Beijing, China.

In 1989, C.K. was enrolled in the National Registry of Chefs as one of America's Outstanding Chefs. In 1993, C.K. opened New Shanghai restaurant in Boston's Chinatown, which received numerous awards and praises from food critics. 

After his 11 year run with New Shanghai, C.K. decided to head West to open CK' Shanghai in the town of Wellesley, continuing his passion for cooking Chinese cuisine.