Wold Association of Master Chefs

CHINA

World Association of Master Chefs (WAMC) Greater Bay Area Chapter Investiture Ceremony: Ushering in a New Era of Culinary Excellence in the Guangdong–Hong Kong–Macao Greater Bay Area

by | October 8, 2025 | China, China, From Around the World, From Head Office | 0 Comments

世界名厨联合会（WAMC）中国大湾区分会授勋典礼：共绘粤港澳大湾区厨艺新纪元 Introduction | 活动简介 Founded in Australia in 1950, the World Association of Master Chefs (WAMC) — a global symbol of culinary mastery and academic excellence — held its Greater Bay Area Chapter Investiture Ceremony on 28 September...
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World Association of Master Chefs represented at The festival of Greek culture in the United Kingdom by Executive Member and International Judge

by | September 7, 2025 | Australia, Food, From Around the World, General Interest, India, Malaysia, Morocco, Portugal, Slovenia, Sri Lanka, Tunisia, Vietnam | 0 Comments

World Association of Master Chefs represented at The festival of Greek culture in the United Kingdom by Executive Member and International Judge, Paul James

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WAMC Launches China Great Bay Chapter, Marking a New Era for Hospitality in the Region

by | August 23, 2025 | China, China, From Around the World | 0 Comments

Shenzhen, China – The World Association of Master Chefs (WAMC) is proud to announce the launch of its China Great Bay Chapter, the first new chapter in China in 20 years. The official launching ceremony will take place on September 23rd in Shenzhen, where newly...
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Tunisian Hospitality Leader Earns Global Recognition

by | July 13, 2025 | From Head Office, Training, Tunisia | 0 Comments

The World Association of Master Chefs (WAMC), in collaboration with the Hospitality and Tourism Industry Accreditation Authority (HATIA), is proud to spotlight Sami Ben Mohamed Zid, a highly respected Food & Beverage professional from Tunisia, who has been awarded the Executive Diploma in Restaurant Management as part of the WAMC Global Classroom Initiative.

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2025 Bacolod Chicken Inasal Festival

by | May 29, 2025 | Food, From Around the World, Malaysia | 0 Comments

  The 2025 Bacolod Chicken Inasal Festival ignited the city with culinary passion as chefs, students, and local talents competed in the Fire & Fusion Cook-Off, showcasing the best of Bacolod’s rich food culture. Master Chef Carlo Baroa, our Global Director...
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Albufeira Adventures: Sun, Seafood, and Speedboats By Paul James (Recipes from my travels)

by | March 26, 2025 | Food, From Around the World, General Interest, Portugal, Recipe | 0 Comments

European Gastronomy

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Slovenian Gastronomy and Christmas Magic at Lake Bled By Paul James (Recipes from my travels)

by | March 26, 2025 | Food, From Around the World, General Interest, Recipe, Slovenia | 0 Comments

European Gastronomy

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All4Chefs: Offering tailor made services for chefs

by | January 9, 2025 | Corporate Partners, From Around the World, Products, Training, Uncategorized | 0 Comments

2025 is here and we are hitting the ground running with an exciting new corporate partner.  Zoe Kaliva has created an amazing platform. All4Chefs was born from Zoe Kaliva’s vision to create a platform that serves as a central hub for the culinary world. How did...
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Small steps, big goals: This company is going places.

by | December 16, 2024 | Australia, Endorsements, Food, From Around the World | 0 Comments

WAMC is always looking out for companies that show a passion for their products with a flare that is matched only by their enthusiasm to grow and develop.  Then there are those times when we stumble across a company that simply fits with our idea of what a true...
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Vietnam’s Culinary Vision Unveiled at theRES24

by | December 5, 2024 | Australia, From Head Office, India, Training, Vietnam | 0 Comments

On November 27, 2024, the project “Vietnam, The Journey to Become a New ‘Gastronomy Capital’ of the World” (VGC) was officially launched at the theRESTAURANT Leadership 2024 event in Ho Chi Minh City. This groundbreaking initiative marks a major step in positioning...
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The Great Bay Area: A Cultural and Culinary Hub

The Great Bay Area of China is a dynamic region known for its rich cultural heritage and diverse culinary offerings. This area, encompassing cities like Hong Kong, Macau, and Guangzhou, is a melting pot of flavors and traditions.

From the bustling street markets to high-end dining establishments, the Great Bay Area offers a unique blend of Cantonese, Teochew, and Hakka cuisines. Its strategic location and historical significance make it a thriving center for the hospitality industry, offering numerous opportunities for growth and innovation.

Known for its fresh ingredients and delicate flavors, Cantonese cuisine is a cornerstone of the Great Bay Area’s culinary identity. Signature dishes include dim sum, roasted meats, and seafood.

Discover Cantonese

Teochew cuisine is celebrated for its light and healthy dishes, often featuring seafood and fresh vegetables. Its unique flavors are achieved through steaming and poaching techniques.

Explore Teochew

Hakka cuisine is characterized by its hearty and robust flavors, with an emphasis on preserved ingredients and slow-cooked dishes. It offers a comforting taste of tradition.

Learn About Hakka

Meet Our Experts

MC Danny Wong

Master Chef Danny Wong is an esteemed culinary leader from Hong Kong, China, with over 40 years of experience across the world’s top hospitality brands.
黄伟强大师（Danny Wong），来自中国香港，是享誉国际的资深名厨，拥有超过四十年的餐饮经验。

Currently serving as Vice President and Executive Chef of Shanghai Sun Chateau on the Bund Restaurant Group, he is renowned for bringing both traditional and modern Hong Kong-style Cantonese cuisine to Shanghai in 2012.
现任上海外滩尚宴集团副总裁兼行政总厨，2012年起将传统与现代融合的港式粤菜引入上海餐饮界，广获赞誉。

Chef Wong is proficient in multiple global cuisines, including Cantonese, French, Japanese, Mexican, Thai, and Singaporean, showcasing exceptional versatility and creativity in menu development and banquet production.
黄大师精通粤菜、法餐、日料、墨西哥菜、泰国菜及新加坡料理，具备出众的菜品研发能力及大型宴会统筹经验。

He has held executive chef positions at prestigious five-star hotels such as InterContinental Hong Kong, Sheraton, Shangri-La, Grand Hyatt, and Miramar Hotel, where he led culinary innovation at the highest standards of international hospitality.
他曾在多家五星级酒店担任行政总厨，包括香港洲际酒店、喜来登酒店、香格里拉酒店、君悦酒店及香港美丽华酒店，推动酒店餐饮的创新与升级。

A decorated competitor and international representative, Chef Wong won gold medals representing Hong Kong at the Singapore International Culinary Competition and multiple gold awards at the Hong Kong Food Competitions. He is also a proud member of the French Chef’s Club and the Blue Ribbon Gourmet Association.
作为国际竞赛名厨，他曾代表香港参加新加坡国际美食大赛并荣获团队金牌，多次在香港美食大赛中摘得金奖，同时是法国名厨俱乐部及蓝带美食会成员。

At the Miramar Hotel, he created Hong Kong’s first-ever bird’s nest buffet, serving over 100,000 guests in just four months—a culinary phenomenon that shocked the industry.
在香港美丽华酒店任职期间，他创办全港首个燕窝自助餐，四个月接待逾十万宾客，引发餐饮界轰动。

He also played a pivotal role in establishing Kowloon Guojinxuan Cantonese Restaurant at Miramar Hotel, which was awarded two Michelin stars in its inaugural year—a testament to his excellence in modern Cantonese gastronomy.
他协助创立九龙美丽华国金轩中餐厅，并在首年即荣获米其林二星，奠定其在现代粤菜界的殿堂级地位。

MC Nelson Sheng

Master Chef Nelson Zheng is a distinguished culinary leader with over 20 years of experience in hotel and restaurant operations, renowned for his innovative approach to modern Chinese cuisine and international buffet concepts.
郑永君大师拥有二十年酒店及餐饮从业经验，深谙酒店餐饮运营模式，在现代中餐与国际自助领域展现出卓越领导力。

With a strong focus on seasonal ingredients and regional specialties, he is known for creating diverse and market-driven menus that have earned both critical acclaim and public recognition.
他善于灵活运用季节性食材与本地特色食材，为宾客打造多样化菜品，深受市场与媒体的高度赞誉。

During his tenure as Executive Chef, Chef Nelson led his teams to remarkable achievements, including securing the “2019 Best Gourmet Hotel” on the KOL Credibility Gold List—one of only ten hotels nationwide and the sole winner in Xiamen.
在担任行政总厨期间，他曾带领团队荣获 KOL 公信力金榜“2019 年最佳美食酒店”，全国仅十家酒店入选，厦门唯一上榜酒店。

He also achieved the title of “Most Popular Buffet Restaurant” in the 2018 Xiamen Media Awards, further solidifying his reputation for exceptional buffet design and guest satisfaction.
他亦带领团队在 2018 年厦门本地媒体评选中荣获“最受欢迎单品自助餐厅”称号，展现其出色的市场影响力与顾客满意度。

Chef Nelson’s career spans leadership roles in top international hotels, including Hilton DoubleTree Shenzhen Nanshan, HUALUXE Xiamen Haicang, and Crowne Plaza hotels in Guangzhou and Xiamen.
郑大师曾在多家国际品牌酒店担任要职，包括深圳南山逸林希尔顿公寓、厦门海沧融信华邑酒店，以及广州与厦门的皇冠假日酒店。

Beyond hotel operations, he expanded into entrepreneurship, serving as Founding Partner of Xi’e Catering Management Co. and now General Manager of Xiamen Chengtai Food Co., further contributing to the advancement of China’s modern dining industry.
除酒店管理外，他更投身餐饮创业，曾任厦门囍鹅餐饮管理有限公司创始合伙人，现任厦门程泰食品有限公司总经理，持续推动中国餐饮行业的专业化发展。

Guided by innovation, quality, and team development, Master Chef Nelson Zheng continues to shape the evolution of contemporary Chinese hospitality through culinary excellence and strategic leadership.
以创新、品质与团队发展为核心理念，郑永君大师持续在中国当代酒店餐饮领域发挥影响力，推动行业迈向更高标准。

MC Norman Zhong

Master Chef Norman Zhong, born in Shaoguan, Guangdong, is an accomplished culinary leader with more than 25 years of experience in Western fine dining and international hospitality.
钟荣华大师（英文名 Norman Zhong），出生于广东韶关，是一位在西餐领域和国际酒店行业拥有二十五年以上经验的杰出烹饪领导者。

Specializing in French, Italian, and American cuisine, he has held senior positions in prestigious international hotels such as Sofitel Guangzhou Sunrich, Intercontinental Dongguan, Intercontinental Guangzhou, and The Westin Pazhou.
他精通法式、意式及美式西餐，曾在多家知名国际酒店担任高管职位，包括广州圣丰索菲特酒店、东莞洲际酒店、广州保利洲际酒店以及广交会威斯汀酒店。

Chef Zhong is particularly renowned for his expertise in Western banquets, cocktail receptions, and large-scale hotel operations, where he combines creativity with meticulous cost control and team management.
他以西式宴会、鸡尾酒酒会以及大型酒店运营方面的专业能力著称，兼具创新精神、成本控制与团队管理的精细化执行力。

His career also includes leadership at LA SEINE French Restaurants in Guangzhou and Shanghai, where he played a vital role in pre-opening projects, menu design, and team training, earning industry-wide recognition.
他还曾在广州与上海的 LA SEINE 法国餐厅担任厨师长，主导开业筹备、菜单设计和团队培训，赢得业内一致好评。

Throughout his career, Chef Zhong has demonstrated outstanding leadership in culinary operations, successfully guiding hotels through international food safety audits, implementing HACCP and FSMS systems, and elevating kitchen standards to global benchmarks.
在职业生涯中，钟大师展现出卓越的餐饮管理能力，成功带领酒店通过国际食品安全审核，落实 HACCP 与 FSMS 体系，并将厨房标准提升至全球水准。

His reputation as an innovator and mentor has been further enhanced through his training programs and certifications, including Food Hygiene Lecturer and Hyatt TTT credentials, reflecting his commitment to both excellence and education.
他还积极投身人才培养，获得了食品卫生讲师、Hyatt TTT 等多项专业认证，彰显了他对卓越与教育的双重追求。

With a philosophy rooted in innovation, professionalism, and cross-cultural hospitality, Master Chef Norman Zhong continues to be a driving force in shaping the future of Western cuisine in China.
秉持创新、专业与跨文化待客之道的理念，钟荣华大师持续引领中国西餐的未来发展。

MC Jocko Huang

Master Chef Huang Junbin, originally from Kaohsiung, Taiwan, is a highly respected culinary master with an illustrious career spanning nearly four decades across Taiwan and mainland China.
黄俊斌大师，出生于中国台湾高雄市，是一位备受尊敬的烹饪大师，在台湾及中国大陆拥有将近四十年的辉煌职业生涯。

Specializing in hotel dining project planning, culinary operations, and multi-cuisine mastery, he has held senior executive chef positions in prestigious five-star hotels and luxury hospitality groups, including JW Marriott, Crowne Plaza, and The Lalu Nanjing.
他专注于酒店餐饮项目筹备、餐饮运营以及多国料理的精通，曾在多家著名五星级酒店及豪华酒店集团担任行政总厨，包括重庆 JW 万豪酒店、徐州皇冠假日酒店及南京涵碧楼酒店。

Renowned for his creativity and precision, Chef Huang has led large culinary teams, managed high-profile banquets, and designed signature menus that combine Chinese culinary traditions with international influences.
凭借创造力与精准掌控，他带领庞大的厨师团队，主持过多场高端宴会，并设计了融合中国传统饮食与国际元素的特色菜单。

His artistry extends beyond cuisine into food presentation and culinary design, where he has also gained recognition in ice and fruit carving competitions at international levels.
他的艺术造诣不仅体现在烹饪上，还包括餐饮展示与美学设计，并在国际冰雕与水果雕刻大赛中屡获殊荣。

Throughout his career, Chef Huang has been honored with numerous awards, including recognition as one of Asia’s Top Ten Chefs (2018), the French Le Cordon Bleu Chef Honor (2017), and multiple gold medals in international cooking and carving competitions.
在他的职业生涯中，黄大师获得了无数荣誉，包括 2018 年 亚洲十大名厨 称号、2017 年 法国蓝带厨师荣誉，以及多项国际烹饪与雕刻比赛金奖。

His leadership at The Lalu Nanjing set benchmarks in the Chinese hospitality industry, managing banquets for government officials, international dignitaries, and luxury clientele while achieving record-breaking revenue milestones.
在南京涵碧楼任职期间，他为中国酒店餐饮行业树立了标杆，成功承办了政府高官、国际贵宾及高端客户的宴会，并创下了破纪录的餐饮业绩。

Today, as a consultant executive chef, he continues to share his expertise in menu innovation, culinary training, and strategic food and beverage management.
如今，他作为顾问总厨，继续在菜单创新、厨师培训及战略餐饮管理方面贡献专业经验。

With a philosophy rooted in excellence, artistry, and cultural exchange, Master Chef Huang Junbin stands as a pioneer in bridging Chinese culinary heritage with global fine dining standards.
秉持精益求精、艺术创新与文化交流的理念，黄俊斌大师成为连接中华美食文化与国际高级餐饮标准的先驱者。

MC Patrick Pan

 Master Chef Patrick Pan is a distinguished culinary professional with over 32 years of experience in China’s hospitality and catering industry, including two decades in five-star international hotels.主厨潘柏瑞（Patrick Pan）是一位杰出的烹饪专家，拥有三十二年以上在中国酒店与餐饮行业的丰富经验，其中包括二十余年在五星级国际酒店的从业经历。

Born in Nanning, Guangxi, Chef Pan has mastered Cantonese cuisine while also excelling in Sichuan, Hunan, and local Guangxi specialties.
潘主厨出生于广西南宁，精通粤菜，同时也擅长川菜、湘菜以及广西地方特色菜肴。

His extensive career includes senior leadership roles at world-renowned brands such as Hyatt, Intercontinental, Sheraton, Howard Johnson, and most recently the Shenzhen International Convention Center, where he serves as Executive Chef.
他曾在凯悦、洲际、喜来登、豪生等世界知名酒店集团担任高层职务，近期则出任深圳国际会展中心的行政总厨。

Throughout his career, he has overseen grand banquets, luxury private dining, and high-profile VIP receptions, including hosting national and provincial leaders, foreign dignitaries, and global corporate clients.
在职业生涯中，他统筹过大型宴会、豪华私宴及重要的贵宾接待活动，曾为国家和省级领导、外国政要以及全球企业客户提供餐饮服务。

His culinary philosophy emphasizes precision, innovation, and balance, blending traditional Chinese techniques with contemporary hospitality standards.
他的烹饪理念强调精准、创新与平衡，将传统中餐技艺与现代酒店标准相融合。

Chef Pan’s reputation as a master of large-scale event catering and fine Cantonese cuisine has earned him multiple accolades, including the Gold Chef Award at the Tianshui Gourmet Festival (2010) and the Cantonese Star Chef Award from the Guangxi Culinary Association (2020).
作为大型活动餐饮与精品粤菜大师，潘主厨曾荣获多项殊荣，其中包括2010年天水美食节金厨奖，以及2020年广西烹饪协会颁发的“粤菜星厨奖”。

He is highly regarded for his expertise in premium banquet cuisine such as abalone, bird’s nest, sea cucumber, and high-grade seafood, alongside refined Cantonese stir-fry and signature plated dishes.
他以高端宴会菜肴而闻名，尤其擅长烹制鲍鱼、燕窝、海参及顶级海鲜，并在精致的粤式小炒与特色摆盘菜方面享有盛誉。

Beyond his culinary artistry, Chef Pan is committed to training and mentoring, regularly developing structured programs to enhance the skills of his teams.
除了烹饪技艺外，潘主厨还致力于人才培养，常年制定系统化培训计划以提升团队技能。

Known for his open, collaborative leadership style, he combines rigorous kitchen management with a strong belief in teamwork, innovation, and continuous improvement—qualities that have made him one of China’s leading chefs in the luxury hospitality sector.
以开放、协作的领导风格著称，他将严格的厨房管理与对团队合作、创新及持续改进的坚定信念相结合，这些品质使他成为中国高端酒店业的领军厨师之一。

MC Ethan Qin

Master Chef Ethan Qin is a highly accomplished culinary leader with over two decades of experience across internationally renowned hotel groups and large-scale dining operations.
主厨覃以森（Ethan Qin）是一位成就卓著的烹饪领军人物，拥有二十余年在国际知名酒店集团及大型餐饮运营中的丰富经验。

Beginning his career in the early 2000s, Chef Qin steadily rose through the ranks from Commiss at Gloria International Hotel to senior leadership positions in prestigious establishments such as Marriott Sanya, Hyatt Regency Dongguan, Grand Hyatt Guangzhou, and Intercontinental Hotels.
自2000年代初开启职业生涯以来，覃主厨从凯莱国际酒店的厨师助理逐步晋升，先后在三亚万豪、东莞君悦、广州富力君悦、以及洲际酒店等知名机构担任高级管理职位。

His career has been defined by an exceptional ability to lead diverse culinary teams, design innovative menus, and manage large-scale food and beverage operations while upholding the highest standards of quality, safety, and guest satisfaction.
他的职业成就体现在卓越的团队领导力、创新的菜单设计能力，以及在大型餐饮运营中始终坚持最高质量、安全与宾客满意度的管理水平。

Notably, his expertise in both Western and Chinese cuisine has enabled him to bridge cultural and culinary traditions, earning him recognition as a MICHELIN Guide Star Chef in 2018.
值得一提的是，他同时精通中餐与西餐，能够在文化与美食之间搭建桥梁，并于2018年荣获《米其林指南》星级厨师称号。

Currently serving as Director of Food and Beverage at the Guangzhou Yuexiu International Congress Center, Chef Qin continues to drive excellence in both operational management and culinary innovation.
目前担任广州越秀国际会议中心餐饮总监的覃主厨，持续推动运营管理与烹饪创新的卓越发展。

His achievements include developing business transformation strategies during the pandemic, expanding revenue streams through creative food service initiatives, and elevating guest dining experiences through market-driven menu development.
他的成就包括在疫情期间制定业务转型战略，通过创新餐饮举措拓展收入渠道，并通过市场导向的菜单研发提升宾客的用餐体验。

Beyond his technical expertise, Chef Qin is celebrated for his leadership in team training, development, and mentorship, having guided hundreds of culinary professionals throughout his career.
除技术专长外，覃主厨因其在团队培训、人才发展与指导方面的卓越领导力而广受赞誉，他的职业生涯已培养出数百位烹饪专业人才。

With a strong foundation in international hospitality standards and a passion for continuous innovation, Master Chef Ethan Qin stands as a leading figure in China’s modern culinary landscape.
凭借扎实的国际酒店标准基础和对持续创新的热情，覃主厨已成为中国现代餐饮界的领军人物之一。

MC Nelson Zou

Master Chef Nelson Zou is a rising culinary figure whose reputation is built on precision, innovation, and a deep respect for traditional techniques.
主厨邹立森（Nelson Zou）是一位冉冉升起的烹饪新星，他的声誉建立在精准、创新以及对传统技艺的深切尊重之上。

Though not widely profiled in mainstream media, his name has begun circulating in niche culinary circles, particularly for his fusion of Asian flavors with modern European plating.
虽然在主流媒体上鲜有报道，但他的名字已逐渐在小众美食圈中流传开来，尤其因其将亚洲风味与现代欧洲摆盘方式相融合而受到关注。

Zou’s approach to cooking reflects a meticulous attention to detail—each dish is crafted with the finesse of a seasoned technician and the flair of an artist.
邹立森的烹饪方式体现了对细节的极致追求——每一道菜肴都兼具技艺娴熟的匠人手法与艺术家的创意灵感。

His background, while not extensively documented, suggests a strong foundation in classical training, possibly influenced by the rigorous standards of competitive cooking environments like MasterChef.
他的背景虽未有详尽记载，却显示出扎实的古典训练基础，可能受到类似《厨艺大师》（MasterChef）等严苛竞技环境的影响。

What sets Nelson Zou apart is his ability to balance bold experimentation with cultural authenticity.
邹立森的独特之处在于，他能够在大胆实验与文化真实之间找到微妙的平衡。

Whether reimagining Sichuan spice profiles in a French velouté or presenting dim sum with molecular gastronomy techniques, his work challenges conventional boundaries while honoring the soul of the cuisine.
无论是将四川的辛香风味融入法式浓汤，还是以分子料理手法呈现点心，他的作品既突破传统界限，又不失美食的灵魂。

In a culinary landscape often dominated by spectacle, Zou’s quiet confidence and thoughtful execution make him a chef to watch.
在一个常被表演与噱头主导的烹饪世界里，邹立森以沉稳的自信和深思熟虑的执行力，成为值得关注的厨师。

His growing influence hints at a future where culinary excellence is defined not just by fame, but by integrity and innovation.
他日益增长的影响力预示着未来的烹饪卓越将不再单纯依赖名声，而是以诚信与创新为核心。

MC Johnson He

Master Chef Johnson He is a highly accomplished culinary professional with over three decades of experience in Chinese cuisine, particularly Cantonese and regional specialties.
主厨何约翰（Johnson He）是一位成就斐然的烹饪专家，拥有三十余年中餐经验，尤其擅长粤菜及其他地方特色菜肴。

Born in Guangzhou, China, Chef He has held executive roles in prestigious hotels such as the Shangri-La Hotel in Shenzhen, the Sheraton in Changde and Shunde, and the Howard Johnson in Nanning.
何主厨出生于中国广州，曾在深圳香格里拉酒店、常德与顺德喜来登酒店，以及南宁豪生酒店担任行政职务。

His career has been marked by leadership in both pre-opening and operational phases of luxury hotels, where he managed multiple dining outlets including Chinese restaurants, banquet halls, and specialty kitchens.
他的职业生涯以在豪华酒店的筹备与运营阶段展现出的领导力而著称，曾同时管理多个餐饮部门，包括中餐厅、宴会厅和特色厨房。

Chef He is known for his meticulous attention to food quality, hygiene standards, and cost control, and has consistently delivered high-caliber dining experiences that blend tradition with innovation.
何主厨以对食材品质、卫生标准及成本控制的高度重视而闻名，并始终如一地呈现出融合传统与创新的高水准用餐体验。

Chef He’s culinary philosophy centers on precision, creativity, and team empowerment.
何主厨的烹饪理念以精准、创意和团队赋能为核心。

He has overseen large kitchen teams, developed regionally inspired menus, and implemented rigorous training programs to elevate culinary standards.
他曾领导大型厨房团队，研发融合地域特色的菜单，并实施严格的培训计划以提升烹饪水准。

His accolades include gold medals in regional cooking competitions, recognition as one of China’s top executive chefs, and the prestigious French Blue Ribbon Golden Spoon Award.
他的荣誉包括区域烹饪大赛金奖、中国顶级行政总厨的认可，以及享有盛誉的法国蓝带金勺奖。

Signature dishes such as “Crispy Golden Pig with Foie Gras” and “Golden Clam Tossed with Australian Lobster” have earned acclaim in national showcases.
他的招牌菜，如“鹅肝脆皮金猪”和“澳洲龙虾拌金蛤”，在全国性展示活动中备受赞誉。

With a deep commitment to excellence and a passion for Chinese gastronomy, Chef Johnson He continues to be a driving force in shaping the future of fine dining in China’s hospitality industry.
凭借对卓越的不懈追求与对中餐文化的热情，何主厨持续推动中国高端餐饮的发展，并在酒店业中发挥着重要影响。

MC Felix Wang

Master Chef Felix Wang, born Wang Zhilong, is a seasoned culinary expert whose career has flourished across China’s most prestigious hospitality venues.
主厨王志龙（Felix Wang），是一位资深的烹饪专家，他的职业生涯在中国最具声望的酒店与餐饮场所中蓬勃发展。

With over two decades of experience in Western cuisine, Chef Wang has held executive roles in renowned hotels such as the Hyatt Regency in Dongguan and Hangzhou, the Sheraton in Shunde and Huizhou, and the Westin Pazhou in Guangzhou.
拥有二十余年西餐经验的王主厨，曾在东莞与杭州君悦酒店、顺德与惠州喜来登酒店、以及广州保利世贸博览馆威斯汀酒店担任高管职务。

His journey began in the late 1990s at the Wuhan Asia Hotel, and he steadily rose through the ranks, demonstrating exceptional skill in kitchen leadership, menu development, and large-scale banquet operations.
他的职业生涯始于上世纪九十年代末的武汉亚洲大酒店，并逐步晋升，展现出在厨房管理、菜单研发以及大型宴会运营中的卓越才能。

His expertise spans not only high-end hotel kitchens but also culinary education, having served as a Western cuisine instructor at Shunde Polytechnic.
他的专长不仅涵盖高端酒店厨房，还包括烹饪教育，曾在顺德职业技术学院担任西餐讲师。

Chef Wang’s approach to cuisine is rooted in precision, innovation, and a deep respect for culinary tradition.
王主厨的烹饪理念植根于精准、创新以及对传统烹饪技艺的深切尊重。

His leadership has been instrumental in launching new hotel kitchens and revitalizing existing ones, often during critical pre-opening phases.
他的领导力在新酒店厨房的筹建以及现有厨房的焕新中发挥了关键作用，尤其是在酒店开业前的关键阶段。

Currently serving as Executive Chef at the Hyatt Regency Shenzhen Yantian, he continues to elevate Western culinary standards in China’s luxury hospitality sector.
现任深圳盐田君悦酒店行政总厨的他，持续推动中国高端酒店业的西餐水准。

Known for his hands-on management style and commitment to excellence, Chef Wang blends technical mastery with a passion for mentoring the next generation of chefs, making him a respected figure in both professional kitchens and culinary classrooms.
以亲力亲为的管理风格和对卓越的执着著称，王主厨不仅技艺精湛，还热衷于培养下一代厨师，成为专业厨房与烹饪课堂中备受尊敬的人物。

MC Chris Lui

Master Chef Chris Lui is a distinguished culinary professional whose career spans over three decades across China and the United States.
主厨吕克瑞斯（Chris Lui）是一位卓越的烹饪专家，他的职业生涯横跨中国与美国，已有三十多年历史。

Renowned for his mastery of Cantonese, Huaiyang, Shanghainese, Sichuan, and Southeast Asian cuisines, Chef Lui has held pivotal roles in prestigious establishments such as the Primus Hotel Shanghai Hongqiao, Sheraton Huzhou Hot Spring Resort, and multiple four- and five-star hotels throughout China.
他以精通粤菜、淮扬菜、上海菜、川菜以及东南亚美食而闻名，曾在上海虹桥绿地铂瑞酒店、湖州喜来登温泉度假酒店以及中国多家四星、五星级酒店担任重要职务。

His leadership as Executive Chinese Chef has shaped the dining experiences of thousands, overseeing large-scale banquet operations and curating menus that reflect both tradition and innovation.
作为中餐行政总厨，他的领导影响了成千上万人的用餐体验，不仅统筹大型宴会的运营，还设计兼具传统与创新的菜单。

His international experience, including a tenure at Sam Woo Seafood Restaurant in California, adds a global dimension to his culinary repertoire.
他的国际经历，包括在加利福尼亚三和海鲜酒家的任职，使他的烹饪作品更具全球化视野。

Beyond the kitchen, Chef Lui is a respected figure in the culinary community, holding memberships in esteemed organizations such as the China Cuisine Association and the International Gastronomy Committee.
在厨房之外，吕克瑞斯亦是备受尊敬的美食界人士，担任中国烹饪协会和国际美食委员会等知名组织的成员。

He has been honored by the American Potato Association for his contributions to the Chinese market and has appeared on popular cooking shows like Flavours and Trends Food.
他因对中国市场的贡献而获得美国马铃薯协会的嘉奖，并曾登上《风味》和《食尚》等热门美食节目。

His commitment to excellence is evident in his hands-on approach to kitchen operations, staff development, and cost control.
他对卓越的追求体现在亲力亲为的厨房管理、员工培训与成本控制上。

With a philosophy that views cooking as an art form, Chef Lui continues to inspire with his passion, creativity, and dedication to elevating Chinese cuisine on the world stage.
秉持着“烹饪即艺术”的理念，吕克瑞斯凭借激情、创意与奉献精神，不断推动中国美食在国际舞台上发扬光大。

MC Herman Lai
Secretary General

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