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。