Chia Ling (Amy) Tung
Joshua Beckham
FogRose

Joshua Beckham


Chia Ling (Amy) Tung, Banquet Pastry Chef at FogRose Atelier

An alumnus of University of California, San Diego, where she received a Bachelor degree in Physchology, Chef Tung went on to study baking and pastry art at California Culinary Academy in San Francisco. She joined Walt Disney World Resort in 2006 and worked with a team of chefs to prepare desserts for banquets of 200 to 2000 people. In 2009, Chef Tung joined Hyatt Regency, first in Lake Tahoe, then in Bellevue. She returned to Hyatt Regency Bellevue in 2016 and continued her work at the hotel until 2020. With her extensive experience in banquets, Chef Tung joined FogRose Atelier in 2021 with the focus of expanding its events and banquets program. 

Joshua Beckham, Executive Chef at The FogRose Collective

An alumnus of North Seattle Community College where he received an Associate of Applied Science degree in Culinary Arts, Chef Joshua Beckham joined The Bellevue Club in 2012 as the Chef de Cuisine. He created menus for Polaris Grille and Cosmos bar while overseeing two full-service restaurants and a high volume catering department with over 40 staff at The Bellevue Club. In 2014, he joined Columbia Hospitality as a Banquet Chef at Salish Lodge to create banquet menus for large and small events. In fall of 2019, he helped launch FogRose Atelier, a dessert-forward restaurant and lounge in Bellevue. 

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