Meet the Chef
This “Taste the Elegance of the East” UnionPay card benefit culinary journey features renowned chefs from the eight major Chinese cuisines, including inheriting masters and returned overseas talents, with many big names in the food world gathered here. Meet the famous chefs and trace back to the authentic Chinese flavors from here.
* The ranking is not in order, sorted alphabetically by surname.
Joe
Shanghai Chinese - Guangdong
Summer Palace @ Jing An Shangri-La,shanghai
Chef Joe, hailing from Hong Kong, has been a chef since 1997, working in several renowned restaurants and gaining extensive knowledge and operational experience. During his career in Hong Kong, he earned one Michelin star twice. Chef Joe remarked, “Cantonese cuisine has a long history. I will lead the Summer Palace kitchen team to bring out the essence of Cantonese cuisine, continually striving for breakthroughs and delivering both classic and innovative high-quality Cantonese dishes to every distinguished guest.”
Watson Chen
Beijing Teochew and Cantonese cuisine
Dining Room @ Park Hyatt Beijing
Under Executive Sous Chef Watson Chen's leadership, the culinary team presents exquisite Cantonese flavors. Since 2005, Chef Watson has crafted an award-winning career in Beijing, Shanghai, Guangzhou, and Shenzhen, mastering classics while innovating new dishes with a personal touch. His team highlights Teochew signature dishes, melding traditional flavors with modern flair.
YUPING CHENG
Shanghai Chinese - Sichuan
PING CHUAN·SICHUAN CUISINE
Chef Cheng Yuping, from Zigong, Sichuan, studied under Chinese Sichuan Cuisine Master Shu Guozhong and has over 30 years of culinary experience. He is renowned for meticulously preserving ancient Sichuan cuisine, earning a loyal following in Shanghai and beyond. In his spare time, Chef Cheng reads ancient texts on Sichuan cuisine, drawing wisdom and inspiration from them. He has successfully recreated dishes from the Tang and Song dynasties, earning him the title "the walking history of Sichuan cuisine."
Cheng Yu
Hangzhou Chinese - Hangzhou
28 HuBin Road @ Grand Hyatt Hangzhou
Chef Cheng Yu from Hangzhou joined the Hyatt Group in 2005 and is now the Executive Vice Chef at Grand Hyatt Hangzhou. With nearly 20 years of experience in Hangzhou cuisine, he excels in the culinary philosophy of "no time, no food" and the pursuit of the true nature of ingredients. Adhering to the traditional skills and techniques of Hangzhou cuisine, he meticulously refines the classics while incorporating ingenuity and innovation. Under his leadership, 28 Hubin Road has garnered numerous industry honors.
Zhixiong Hong
Beijing Chinese - Fujian
FuJian Restaurant
Chef Hong, executive chef at Fujian Restaurant, is a native of Fujian Province with decades of culinary experience. Recognized as a Fujian Cooking Skill Master and awarded for his contributions to Xiamen, he brings innovation and traditional Fujian delicacies to life with exquisite skill. Chef Hong's profound expertise has shaped his unique culinary philosophy and innovative spirit. He revitalizes each dish, offering guests traditional and authentic Fujian delicacies with exquisite presentation.
Li Qiang
Beijing Chinese - Guangdong
Cai Yi Xuan @ Four Seasons Hotel Beijing
Born and raised in Tianjin, Chef Li Qiang has over 20 years of experience in various Chinese cooking styles, including Cantonese, Beijing, Tianjin, and Teochew cuisines. He loves to highlight exquisite seasonal flavors and adds a personal touch to each menu. At Cai Yi Xuan, a restaurant aptly named "the art of dining," Chef Li brings a fresh vision to traditional favorites using beautiful seasonal ingredients. Exquisite dim sum stuffed with foie gras elevate Cantonese classics, while his culinary innovations, such as wok-fried prawns with fermented black garlic and dried chili, create ecstatic taste sensations.
Li Cheung
Beijing Chinese - Guangdong
Xin Ming Yuen Chinese Restaurant
Chef Li started at the Hong Kong Convention and Exhibition Centre in 1989, mastering Cantonese cuisine under renowned chefs at Hong Kong Flower Lounge Restaurant, Lei Garden, and Fook Lam Moon. As executive chef at Island Tang with Lai Sun Dining, he earned a Michelin star and multiple awards. In 2020, Chef Li joined Xin Ming Yuen Chinese Restaurant, blending traditional Cantonese flavors with innovative fusion dishes and dim sum, ensuring a memorable dining experience.
David Lv
Beijing Chinese - Guangdong
Ying Chinese @ InterContinental Beijing Sanlitun
With over 20 years dedicated to preserving traditional Chinese cuisine, Chef David integrates local culture and conditions into his culinary mission. His participation and showcasing of skills on the renowned TV show "Once Upon A Bite" garnered over one billion views. Bringing his delicate style and culinary philosophy, Chef David aims to create an amazing dining experience, ensuring authenticity and innovation at the restaurant.
Roy Niu
Beijing Chinese - Guangdong
Qi @The Ritz-Carlton Beijing ,Financial Street
The Ritz-Carlton Beijing, Financial Street welcomes Chef Roy as Executive Chinese Chef at Qi Chinese Restaurant. With 15+ years in top hotels like Marriott and InterContinental, he's earned awards like the World Overseas Famous Chef Award. Specializing in Cantonese cuisine, Chef Roy blends traditional skills with innovative techniques, emphasizing precision and creativity. His global culinary inspiration promises a unique dining experience, showcasing his passion and expertise at The Ritz-Carlton Beijing.
Pang Wah Yau
Shanghai Chinese - Guangdong
Fook Wo Kwong
Chef Pang Wah Yau has over 30 years of experience in high-end Cantonese cuisine since joining one of Hong Kong's most influential restaurants in the 1980s, Fook Lam Moon. He has hosted many celebrities and social elites in Hong Kong. In the 1990s, he also received many well-known film and television celebrities and political figures when working at his Japanese branch. His culinary skills have been highly praised by various sectors.
Chef Pang came to Shanghai in 2004, and worked as the executive Chef of the first Fook Lam Moon establishment in Shanghai, located at Pudong Shangri La Hotel. During this time, he has been recognized by numerous awards, such as Michelin and the Best Chinese Restaurant Chef in the World. With his unwavering belief in high standards and perfection of ingredients, Chef Pang continues to preserve the cultural essence of traditional Cantonese cuisine.
Lonnie Song
Shanghai Continental,Healthy
Thought For Food
Lonnie Song graduated from The International Culinary Center (ICC) in New York. He has worked in the kitchens of numerous internationally acclaimed restaurants and served as a sous chef at a Michelin three-star restaurant. During his time at Taian Table, he began to focus on localizing Western cuisine, emphasizing seasonal local ingredients and sustainable raw materials.
Tony Su
Shanghai Chinese - Guangdong
T'ang Court @ The Langham Xintiandi
Tony Su, the Chinese Executive Chef of T'ang Court at the Langham, Shanghai, Xintiandi, boasts nearly 30 years of experience with luxury hotels such as Four Seasons Hotel Shanghai, Grand Hyatt Shanghai, and Cordis Shanghai Hongqiao. He led Ming Court at Cordis to win two Black Pearl diamonds and a Michelin Star within two and a half years starting in 2017. Since 2020, he has been reinventing Cantonese delicacies at T'ang Court, solidifying its Michelin-starred reputation.
James Wang
Beijing Chinese - Guangdong
Zijin Mansion @ Waldorf Astoria Beijing
Chef James Wang, Executive Chef of Chinese cuisine at Zijin Mansion, hails from Guangdong province with nearly 20 years in the high-end food industry. He's led kitchens at renowned Cantonese restaurants and contributed to launching luxury hotels. Notably, he helped Four Seasons Hotel Seoul's Chinese restaurant win a Michelin Star before returning to Waldorf Astoria Beijing in December 2016. Chef Wang blends seasonal ingredients with local culture, refining traditional Cantonese techniques to craft authentic delicacies. His expertise includes managing kitchens and hosting prestigious events for dignitaries like the President of Israel and the King of Qatar during his tenure at Hong Kong Jockey Club Clubhouse in Beijing.
Youfu Wang
Beijing Shanghai菜
Lao Ji Tang restaurant · Shanghai (Gongti)
Executive Chef Wang Youfu of Lao Ji Tang boasts over 30 years in the culinary industry, with numerous domestic and international awards, including a Michelin One Star from 2020 to 2023. Three months post-opening, the restaurant achieved a five-star rating on Dianping. In 2019, it became the first Shanghai restaurant listed on Beijing's Must-eat list, maintaining its top position from 2019 to 2024.
William Mahi
Beijing 法餐
Jing Restaurant @ The Peninsula Beijing
Jing, a Michelin-starred French restaurant in Beijing, is renowned for its innovative culinary experiences. Chef William Mahi, hailing from southwest France, started his journey at 14 and refined his skills at Michelin-starred establishments across Europe and Greece. With a deep respect for ingredients and a flair for artistic presentation, Chef William merges French techniques with global inspirations. His menu at Jing reflects a blend of French roots and international influences, offering diners a sensory journey through colors, flavors, and emotions.
Owen
Hangzhou 杭帮菜
Li’An @ Conrad Hangzhou
Currently, Owen serves as the Executive Chef of Li'An Chinese Restaurant at Conrad Hangzhou, a high-end luxury brand of Hilton. He was honored with the title of "New Era Chinese Zhejiang Cuisine Culinary Master" at the "ZheLilai Consumption 2019 Golden Autumn Shopping Festival - The First China Zhejiang Cuisine World Conference and the 9th Zhejiang Chef Festival of China Zhejiang (International) Catering and Food Expo." Additionally, he was recognized as the "Chinese Cuisine Chef of the Year" in the "Best50: The Fifth Seagull Vacation Selection List and 2020 China Hotel Famous Chef List."
Alan
Beijing 中国菜
THE HOME· Hu Tong
Alan, the founder of "The Home," was born into a family of chefs and has over 30 years of experience in the culinary industry. To better promote the culture behind Chinese cuisine, he decided to showcase his innovative ideas and culinary skills directly to diners. In 2015, he opened "The Home" restaurant. This establishment is not only his dream realized but also a platform for promoting Chinese culinary culture. Here, he combines traditional Chinese cuisine with modern techniques, creating unique and creative dishes that offer diners a one-of-a-kind culinary experience.
Yu Zeping
Guangzhou Chinese - Guangdong
xin cuo restaurant
Chef Yu Zeping owns Xincuo and Laocuo restaurants, named after a coastal fish symbolizing Guangdong's culture. Laocuo, founded in 2015, celebrates Chaoshan heritage with a focus on warmth and culinary richness. Its icon reflects Chaoshan's spirit with symbolic water droplets and represents shared meals. In 2021, Xincuo in Guangzhou's Pearl River New Town extends this legacy, catering to modern Chaoshan tastes and marking a new cultural landmark.
Sean
Shenzhen Fusion,Healthy
Voisin Organique
Yue Wei Sean, Executive Chef of Shenzhen Voisin Organique, graduated from Le Cordon Bleu School of Catering Management in Sydney. He served as a Sous Chef at the 3-star Michelin Restaurant at Meadowood in California and as Executive Sous Chef at Ensue in Shenzhen (2 Black Pearl Diamonds and Top 50 in Asia). He has participated in the 8-hand collaboration dinner at Asia's Top 50 restaurants and the 2023 Black Pearl and Diamond restaurant tour.
Zhang Caoyou
Beijing 中国菜、素菜
Taihe All Things
Chef Zhang Caoyou, a star in vegetarian cuisine and culinary innovation, led his team to five consecutive years in the Michelin Guide. Trained under Master Zhang Wenhai, he holds titles like Master Chef and senior nutritionist, embodying gastronomic possibilities. His vegetarian creations captivate with color, aroma, and flavor, promoting nutrition. This earned him a place in Michelin, showcasing plant-based dishes' gourmet potential globally.
Hide Zhang
Beijing Chinese - Guangdong
Huang Ting @ The Peninsula Beijing
Securing a second successive Michelin Selected Restaurant accolade is a remarkable achievement for Huang Ting, under the leadership of Chinese Executive Chef Hide Zhang. With its elegant courtyard style reminiscent of Beijing’s traditional noble houses, Huang Ting is renowned for its authentic Cantonese delicacies and exquisite dim sum.
LOUIS
Guangzhou Fusion
CHŌWA
Working at Gaggan (Thailand), ranked No.1 in Best 50 of the World and boasting 2 Michelin stars, Sous Chef at Town By Bryan (Taiwan), a fusion of Hawaiian, Japanese, and French cuisines, and Sous Chef at Ryota Kappou Modern (Hong Kong), known for its Michelin-starred Japanese Kappou cuisine, he showcased his unique cooking style through Infinity tasting menu pop-ups in Malaysia and Hong Kong.
