This time, UnionPay with Restaurant Week present flavor exploration journey for card holders. We brings together the brilliance of renowned chefs, specially inviting culinary masters from various backgrounds. Among them are heirs of traditional culinary legacies, rising stars trained abroad, and other prominent figures in the food world. Here, you can meet famous chefs, explore the essence of major culinary styles, and, savor gourmet dishes from around the world.
* The ranking is not in order, sorted alphabetically by surname.
Iverson Huang
Shanghai Italian
LAGO Restaurant & Bar @ Bellagio Shanghai
Iverson Huang is the head chef at LAGO Italian Restaurant in Shanghai's Bellagio Hotel. A skilled Western cuisine chef, he has won several awards, including a bronze at the 18th FHC China International Culinary Art Competition and the Outstanding Chef Award at the 2016 Sinodis National Culinary Competition. He was also a finalist in the 2016 Bocuse d'Or Shanghai and serves as a Western Cuisine Consultant for Yew Wah International Education. At LAGO, Huang blends traditional Italian cooking with innovative ideas, creating unique dishes that have earned him high praise from diners.
Fumio Yonezawa
Shanghai Japanese,Fusion
YONE @ The Shanghai EDITION
In 2003, the talented Fumio Yonezawa began working at the Michelin three-star restaurant Jean-Georges in New York. Four years later, he became the restaurant's first Japanese sous chef. During his time there, Yonezawa mastered the intricacies of French haute cuisine while infusing it with his unique Japanese perspective. From 2013 to 2018, his skills gained further recognition when his mentor and guide, Jean-Georges, appointed him to lead the preparation and opening of Jean-Georges TOKYO. As head chef, Yonezawa successfully managed the first branch of the restaurant in Tokyo.
Rossi Wei
Shanghai Western
Shanghai Tavern @ The Shanghai EDITION
Chef Rossi Wei, Executive Chef of The Shanghai EDITION, began his culinary career in 1998. With 25 years of experience, he excels in blending Chinese and Western flavors to create refined dishes. After working alongside Michelin-starred Chef Jason Atherton for seven years, he joined The Shanghai EDITION in 2017 as part of the opening team. Under his leadership, Shanghai Tavern has been recognized as a Michelin Guide Selected Restaurant for five consecutive years (2020-2024). Chef Rossi emphasizes seasonal ingredients, modern techniques, and a balanced menu to enhance dining experiences. He also supports culinary education, mentors young chefs, and stays updated on global culinary trends to refine his expertise.
Yu Zeping
Guangzhou Cantonese
Lao Cuo Restaurant
Chef Yu Zeping owns 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.
Owen Xue
Hangzhou Hangzhou Cuisine
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."
Lan Guijun
Hangzhou Sichuan Cuisine
YU ZHI LAN
In 1990, he won first prize for Golden Thread Noodles. In 1992, he worked as a chef in Japan, sparking his interest in refined cuisine. In 1998, he created a unique dish, pickled pepper phoenix claws, by blending Shandong white vinegar garlic, Sichuan pickles, and Guangdong-style phoenix claws. In 2008, he left his job to prepare for Yu Zhi Lan, spending two years in Jingdezhen learning ceramics and designing the restaurant's tableware. The first Yu Zhi Lan opened in Chengdu in 2011. Chef Lan believes, "Living and cooking to the extreme is simplicity, but simplicity is also the hardest to achieve."
William Mahi
Beijing French
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.
Li Qiang
Beijing Cantonese
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 Cantonese
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 Cantonese
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.
Alan
Beijing Beijing Cuisine
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.
Matteo Re Depaolini
Beijing Italian
Mio @ Four Seasons Beijing
Matteo Re Depaolini, the new Head Chef at Mio, the Italian restaurant in Beijing's Four Seasons Hotel, brings a modern twist to authentic Italian cuisine. With over a decade of experience in luxury global hotels, Matteo blends traditional Italian culinary art with innovative ideas. His dishes balance familiarity and surprise, showcasing his deep respect for ingredients and Italian tradition. Whether highlighting the bold flavors of Southern Italy or the subtle tastes of the North, Matteo's creations offer diners an unforgettable Italian culinary journey, delighting both the palate and the soul.
Joe Tsang
Shanghai Cantonese
Summer Palace @ Jing An Shangri-La, Shanghai
Since 1997, Chef Joe Weiqiao has worked in renowned restaurants across mainland China and Hong Kong, gaining extensive culinary knowledge and operational experience. During his time in Hong Kong, he twice earned Michelin one-star honors. Chef Joe will lead the Summer Palace kitchen team to fully showcase the essence of Cantonese cuisine, continuously striving for breakthroughs and bringing high-quality, classic yet innovative Cantonese dishes to every guest.
Wen Guoxiong
Shanghai Cantonese
Canton Table
Chef Wen Guoxiong, deeply influenced by Cantonese cuisine from a young age, learned Shunde cooking from his grandfather, a dim sum chef at Guangzhou's "Da San Yuan Restaurant." Trained under Hong Kong's Lung King Heen and seasoned in elite dining circles, he developed a unique culinary style. Inspired by his grandfather's Shunde principles—"seasonal, authentic, refined, and versatile"—and his mentor's craftsmanship, he refined his skills and leadership at top restaurants and hotels in Hong Kong, the UK, Australia, and Macau. His culinary journey is guided by blending tradition with innovation.
Luo Zhiheng
Shanghai Cantonese
Shan Hai Chao
Chef Luo, from Shunde, Guangdong—China's chef hub—has 25 years of Cantonese cuisine expertise. A member of the Shunde Chefs Association and head chef at Shan Hai Chao, he has won titles like "Famous Cantonese Chef" and "Famous Shunde Chef" at culinary events in Hong Kong and Macau. Known for innovation and trendsetting dishes, he excels in food safety management and team leadership, ensuring smooth operations.
Wu Yi
Shanghai Western
TOWNSQUARE Bistro @ Artyzen Habitat Qiantan Shanghai
Chef Wu Yi joined the Shanghai Qiantan Artyzen Habitat Hotel and the Shanghai Qiantan Artyzen Hotel in February 2025 as the Chinese Cuisine Chef. With over 30 years of experience since 1992, he has worked at renowned hotels like the Shanghai Garden Hotel and the Suliya Hotel. Specializing in innovative Chinese cuisine, he blends Western techniques to create unique flavors. Under his guidance, the Sifanghui Restaurant and Yayue Private Dining Room now feature Haipai fusion cuisine, highlighting Shanghai and Huaiyang dishes for a distinctive dining experience.
