Since Macau was designated by UNESCO as a “Creative City of Gastronomy”, the sector has continued to consolidate. Macau now boasts several Michelin-starred hotels and restaurants. Gastronomy attracts tourists, drives the economy and reinforces Macau’s role as a “World Centre of Tourism and Leisure”.
The “City of Gastronomy” is built on creativity and cultural heritage. Training professionals in culinary arts, food safety, hospitality and management remains a priority. According to the “2021–2023 Catalogue of Skilled Talent Shortages – Catering Sector”, positions such as bar manager, operations director, assistant food and beverage director and pastry chef recorded the greatest shortages.
However, the data still reflects the pandemic period. With the evolution of the market and business models, it is important to assess whether the supply, demand and salaries associated with these roles have changed. Updating the catalogue would help provide a clearer understanding of the current human resources gaps.
Authorities argue that, as “Macau, Creative City of Gastronomy” matures, exchange and cross-sector cooperation will become the main direction for future development. In this context, it is essential to connect the catering sector with education, tourism and the creative industries, while strengthening forward planning in talent development.
A review of salaries, training and career progression in the sector is also expected, in line with labour market trends. This could attract more local residents to the catering industry. At the same time, there is a need to strengthen “training + internship” models and encourage leisure operators to create more programmes for management and operations talent.
Companies and associations have promoted food festivals and night markets linked to the City of Gastronomy brand. Future cross-sector cooperation should deepen the promotion of distinctive culinary cultures, further consolidating Macau’s gastronomic identity.
