Culinary Visiting Delegation Members Biography:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chef Xiao Qing Wang (Vice Director – Chengdu Impression Restaurant Group) (pending)
For more information:
- On the gala event, contact: Matthew Goudeau (415) 554-6674 email@example.com
- On restaurant Chengdu Dinners, contact: Chau Lam (415) 276-1999 firstname.lastname@example.org
- On panda painting project, contact: Hydra Mendoza (415) 554-6298 email@example.com
- On high tech companies’ ‘Chengdu Day’, contact: Lorraine Tom (650) 341-0701 firstname.lastname@example.org
- On Yan Can Cook: Susan Yan (650) 341-0701 email@example.com