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Chengdu By The Bay

San Francisco Readies for 2017 Food & Culture Festival for Friendship City
September 7, 2017, For Immediate Release

Culinary Visiting Delegation Members Biography:

  1. Chef Zhu Ming Chen
    Chef Chen is a nationally certified master chef and culinary professor. Currently he holds the position of Associate Dean at the Sichuan Culinary Development and Research Center, specializing in recipe and menu development and design, international culinary exchange, and professional training and promotion.

    Chef Chen has traveled professionally abroad, visiting Canada, the United States, France, Italy, Australia, Mexico and other destinations. He has won multiple individual and team awards in National and regional competitions.

    烹饪教授,中国烹饪名师,中式烹饪高级技师,国家职业鉴定考评员,省级教学团队主讲老师,现任四川旅游学院川菜发展研究中心副主任,主要从事烹饪教学与菜品设计、对外交流与培训、烹饪研究与推广等工作。曾赴加拿大、美国、法国、意大利、澳大利亚、墨西哥等十多个国家表演川菜和进行烹饪技术交流。多次参加国家级和省级烹饪大赛,荣获有团体特金、个人金牌、金牌菜等奖项。


  2. Chef Xi Sheng Huang
    Chef Huang is a master Chinese pastry chef. He is also a certified Chinese Intangible Cultural Heritage member, holding the title of Official Heir of the specialty dish 'Lon Chao Shou'.  Chef Huang won third place in the prestigious 12Th Annual 'Million Chefs Competition', and had held the head chef position at many prestigious restaurants, including Lai Tang Yuan and Yao Hua Restaurants.

    他是非物质文化遗产传承人。高级中式面点师。参加过十二届百万职工大赛个人三等奖。参与制作的龙抄手荣获《中国名宴》巜中国名点》。曾经在赖汤圆、耀华餐厅西饼房任厨师长龙抄手食府任厨师长。龙抄手非物质文化遗产传承人。



  3. Chef Yuan Wei Hu
    Chef Hu is the Head Chef at the flagship restaurant of the Chen's Mapo Tofu Group in Chengdu. Chef Zhang is also a multi-award winner at the prestigious 12th and 13th Annual Million Chefs Competition. He was also awarded second place in the Tofu Banquet Competition.

    参加中式烹任大赛豆腐宴席二等奖,十二届百万职工大赛个人二等奖,十三届百万职工大赛宴席二等奖,现任陈麻婆豆腐旗舰店厨师长。2O14年参加了国家总理汪洋美国芝加哥商务会议,宴请宴席制作,再今年参加十四届美食盛宴制作并获得金奖。对豆制品菜系有着独特多制作方式,开发了豆腐调料系列等。



  4. Chef Lin Cai Wang
    A certified master chef as well as a member of the Intangible Cultural Heritage Foundation, Chef Wang is currently the deputy manager of the Chen's Mapo Tofu Restaurant Group. He won second place at the 12th annual Million Chefs Competition, and was a first place winner of both the 13th annual competition and the Tofu Banquet Competition.

    参加中曰烹任大赛豆腐宴席一等奖,十二届百万职工大赛个人二等奖,十三届百万职工大赛宴席一等奖,参加全球22届旅游节现场制作。特级厨师,烹任技师,非遗文化传人,中华老字号传人。2O14年参加了国家总理汪洋美国芝加哥商务会议,宴请宴席制作,再今年参加十四届美食盛宴制作并获得金奖。对豆制品菜系有着独特多制作方式,开发了豆腐调料系列等。




  5. Chef Hai Yong Fu
    Master Chef Fu has been a teacher and researcher of traditional Sichuan Cuisine for more than two decades. Currently he holds the post of Executive Chef at Chengdu Impression Restaurant Group, specializing in recipe and menu development and design, international culinary exchange, professional training and promotion.

    Chef Fu has traveled widely abroad, and participated in many professional exchanges in the United States, Germany, Spain, the Netherlands, Korea, France, Belgium and Russia. He is a multi-award winner on national and regional competitions, both as an individual chef and a leader for team competitions.

    专业从事传统川菜研究与传承21年现任成都映象餐饮集团行政总厨,主要从事菜品研发、设计、培训、对外交流及推广等工作。 曾多次代表四川赴美国、德国、西班牙、荷兰、韩国、法国、毕利时、俄罗斯进行川菜演讲、比赛及烹饪技术交流,并率领成都映象厨师团队出色圆满完成在国际国内的各项国家级宴席接待活动。

  6. Chef Xiao Xing Bao (Head Chef)
    Chef Bao is currently the Head Chef at one of Chengdu Impression Restaurant Group's properties. He has been a culinary instructor for close to two decades, dedicating to recipe and menu development and design, international culinary exchange, professional training and promotion.

    Chef Bao is a master of spices. He specializes in refining many aspects of spiciness, combining the taste of hot chilies with numbing, sour, fish fragrance, red oil, ginger, and many other different flavors.

    Over the years Chef Bao has traveled abroad and showcased his talents in Germany, Spain, Korea, France and Belgium. He has won multiple awards on the national and regional stage, both individually and in team competitions.

    专业从事川菜烹饪18年,现任成都映象餐饮有限公司窄巷子分店厨师长,主要从事川菜的烹饪、菜品培训及厨师团队的管理工作。

    他烹饪厨艺精湛,刀技绝伦,他调制的川菜百味色香味形俱佳,他最擅长川菜的麻辣、酸辣、鱼香、椒麻、怪味、红油、姜汁、家常等热菜的调味。曾赴德国、西班牙、韩国、法国、毕利时参与接待国家级宴席活动。

  7. Chef Gang Wang (Head Chef)
    Chef Wang is a master of Sichuan appetizers. He is currently one of the head chefs in a Chengdu Impression Restaurant Group property.  Chef Wang's other specialty is red chili oil, a key ingredient in Sichuan cooking. He has gone on culinary exchange missions abroad, traveling to Germany, Belgium and France.

    擅长制作川菜凉菜,现任成都映象餐饮有限公司窄巷子分店碗来小吃厨师长,他调制的川菜红油味色泽红亮,味咸鲜香辣甜;调制的姜汁味咸鲜而姜味浓郁,清新爽口,开胃健脾。他心灵手巧,能调制四川凉菜的各种味型。曾赴德国、法国、毕利时参与接待参与接待国家级宴席活动。




  8. Chef San Jun Jiang (Dim Sum / Snack Head Chef)
    Chef Jiang specializes in Chengdu's famous 'small bite' dishes, which include renowned classics like Dan Dan Mian and the famous Sichuan crispy and flaky beef pastry. Chef Jiang has proven his talents abroad, participating in international exchanges in Germany, Belgium and France.

    擅长制作四川传统面点小吃,现任成都映象餐饮有限公司窄巷子分店面点主管,他制作的四川特色小吃牛肉锅盔,以香、酥、脆、细嫩化渣著称;出品的担担面汤浓味美、咸鲜微辣,香气扑鼻,十分入味。在成都映象窄巷子店吃过他小吃的客人都对其手艺品赞不绝口。曾赴德国、法国、毕利时参与接待国家级宴席活动。





  9. Chef Shun Tong (Head Chef)
    A graduate of the prestigious Sichuan Culinary School, Chef Tong has also apprenticed with the legendary Master Chef Lian Quan Hu, who is lauded as the 'Walking Dictionary of Sichuan Cuisine'. Chef Tong has since worked in many fine dining establishments throughout China, including the Hong Xiong and Da Rong He and Yin Xing Restaurants.  Over the years Chef Tong is also a well-known culinary consultant for many restaurants and culinary groups.

    毕业于四川烹饪高等专科学校,主要学习烹饪工艺与营养配膳。后师承于有川菜《活字典》、川菜烹饪文化学者之称的胡廉泉系统学习川菜传统文化。
    从业经历:

    曾就职于红杏、大蓉和、银杏等优秀行业单位,后游学于全国多家大型酒店。2010年回到郫都区,于澜亭叙担当行政主厨、副总经理。再受聘于多家企业担任餐饮总顾问。中国十大火锅企业"鲁西肥牛实业集团"担当全国厨政顾问等。

  10. Chef Xiao Qing Wang (Vice Director – Chengdu Impression Restaurant Group) (pending)

 

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