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。