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 2025 at the Shangri-La Hotel, Futian, Shenzhen.
创立于1950年的世界名厨联合会（WAMC），作为全球顶尖厨艺与学术卓越的象征，于2025年9月28日在深圳福田香格里拉大酒店隆重举办了中国大湾区分会会员授勋典礼。

This landmark event not only marked the beginning of a new era of WAMC in the Greater Bay Area, but also built a new international platform for exchange and development in China’s culinary industry, inviting elite professionals from around the world to witness this historic moment.
这一盛会不仅标志着WAMC在粤港澳大湾区开启新的篇章，也为中国餐饮行业搭建了一个国际化的交流与发展平台，诚邀全球餐饮精英共同见证这一历史性时刻。

Event Highlights: A Star-Studded Gathering | 盛会亮点：顶尖阵容齐聚，共襄盛举

The ceremony brought together leading figures from the global gastronomy sector, making it a true “culinary gala.”
本次典礼汇聚了全球餐饮领域的重量级嘉宾，可谓餐饮界的“星光盛典”。

The event was co-hosted by Mr. Sunly Lo JP, Chairman and Co-founder of WAMC, and Professor Gaven Ferguson, Global President of WAMC.
典礼由WAMC主席兼联合创始人罗新礼太平绅士与WAMC全球总裁Gaven Ferguson教授共同主持。

Other key figures in attendance included Fong Guohui, President of the Greater Bay Area Chapter; Wang Songxiaowen, Education Director and Master of Ceremonies; Ke Daoyue, President of the Hainan Island Chapter, and China Secretary General Herman Lai.
出席的核心领导包括大湾区会长方国辉、大湾区教育总监兼大会司仪汪宋晓闻、以及海南岛会长柯道岳等, 大灣區秘書長 黎柱權.

The guest list featured top chefs, senior executives, industry representatives, and leading suppliers from China and abroad.
嘉宾阵容涵盖了国内外知名酒店行政总厨、餐饮企业高管、行业协会代表及优质供应商。

Notable participants included:
其中包括：

• Johnson He, Banquet Executive Chef, Shangri-La Futian
  何健能 — 深圳福田香格里拉酒店宴会总厨

• Nelson Zou, Culinary Consultant, Fook Tak Group & Master of Wing Chun Cuisine
  邹奕峰 — 香港富德集团餐饮总顾问、咏春厨艺大师

• Felix Wang, Executive Chef, Hyatt Regency Yantian
  王志龙 — 深圳盐田凯悦酒店行政总厨

• Chris Lui, Cluster Executive Chef, Hongqiao Greenland World Center Hotels
  雷志军 — 上海虹桥绿地世界中心酒店群行政总厨

Industry leaders such as Zheng Shaokui, Li Changzhan, and Liang Pinshan also attended, along with Australian wineries and MOSA Original’s China representatives.
郑少逵、李昌战、梁品山等行业代表，以及澳洲葡萄酒商和MOSA Original中国区代表亦出席活动。

Program Overview: A Cultural and Culinary Experience | 活动流程：打造沉浸式餐饮文化体验

The event was carefully curated to deliver an immersive culinary and cultural journey, blending tradition with innovation and highlighting the global significance of gastronomy.
活动流程经过精心策划，打造了一场融合传统与创新的沉浸式餐饮文化体验，彰显美食在全球舞台上的重要意义。

Industry Outlook: Education as the Foundation for Global Culinary Exchange | 行业展望：以教育为基石，推动全球餐饮文化交流

In his address, Chairman Sunly Lo traced the origins of WAMC to the 1950s, when immigrant chefs in Australia founded a small association that eventually grew into a global organization with chapters in 68 countries and regions.
WAMC主盧志光礼在致辞中表示，世界名厨联合会的起源可追溯到20世纪50年代，当时来自欧洲和世界各地的移民厨师在澳洲成立了一个小型厨师协会，经过发展已成为一个在68个国家和地区设有分会的国际组织。

The return to China and the establishment of the Greater Bay Area Chapter is more than symbolic — it marks a new beginning for WAMC in China.
此次重返中国并成立大湾区分会，不仅仅是一个仪式，更象征着WAMC在中国的新起点。

Lo emphasized that China is leveraging culinary culture as soft power and promoting it globally through platforms such as the Belt and Road Initiative and ASEAN — where WAMC already has chapters.
罗新礼指出，中国正积极推动美食文化作为软实力，通过“一带一路”和东盟等平台向世界传播，而WAMC在这些地区均已设立分会。

“WAMC is not just a network for chefs,” he said. “It is a platform for education, business collaboration, and cultural dialogue.”
“WAMC不仅是厨师的联系网络，”他说，“它更是一个教育、企业合作和文化交流的平台。”

Education and Training: Keys to the Future | 教育与培训：行业未来的关键

Professor Gaven Ferguson highlighted the critical role of education and training in the evolving food industry, amid rapid technological advances, shifting consumer demands, and global challenges.
WAMC全球总裁Gaven Ferguson教授强调，在新技术不断涌现、消费者需求不断变化以及全球挑战日益增多的背景下，教育和培训在食品行业发展中扮演着至关重要的角色。

He introduced Australia’s Recognition of Prior Learning (RPL) system, which allows professionals to gain formal recognition for existing skills and experience — enhancing their qualifications and career opportunities.
他介绍了澳洲的实证评估体系（RPL），该体系让专业人士能够在现有知识和经验的基础上获得正式认可，从而提升职业资历和发展前景。

Accredited degrees and master’s programs not only deepen technical skills but also cultivate leadership, innovation, and strategic thinking.
获得认证的学位和硕士课程不仅能提升专业技术，还能培养领导力、创新力和战略思维。

“The future of culinary professionals goes beyond cooking skills,” Ferguson concluded. “They must understand global standards, adapt to new challenges, and embrace a culture of lifelong learning.”
“未来的厨师和餐饮专业人士不仅需要烹饪技巧，”Ferguson总结说，“他们还必须理解全球标准，适应新挑战，并培养终身学习的文化。”

本次典禮共迎來十位餐飲界精英加入WAMC大家庭：
The ceremony welcomed ten distinguished culinary professionals into the WAMC family:

何健能 Johnson He — 深圳福田香格里拉酒店宴會行政總廚
Executive Chinese Chef, Shangri-La Hotel Futian, Shenzhen

雷志軍 Chris Lui — 上海虹橋綠地世界中心酒店群行政總廚
Executive Chinese Chef, Greenland World Center Hotels (Primus, QUBE), Shanghai

邹奕峰 Nelson Zou — 香港富德集團餐飲總顧問
Group Culinary Advisor, Ford Group (HK)

黃俊斌 Jacko Huang — 安肃酒店管理公司顧問總廚、前重慶JW萬豪酒店餐飲顧問
Culinary Consultant, Ansu Hotel Management; Former Culinary Advisor, JW Marriott Chongqing

鐘榮華 Norman Zhong — 前廣州聖豐索菲特酒店行政總廚，專精法餐與西式宴會管理
Former Executive Chef, Sofitel Guangzhou Sunrich; Specialist in French & Western Banquets

覃兵 Ethan Qin — 廣州越秀國際會議中心餐飲總監
Director of Food & Beverage, Guangzhou Yuexiu International Congress Center

王志龍 Felix Wang — 深圳鹽田凱悅酒店行政總廚
Executive Chef, Hyatt Regency Shenzhen Yantian

潘新巧 Steven Pan — 深圳國際會展中心行政總廚
Executive Chef, Shenzhen World Exhibition & Convention Center

黃伯權 Danny Wong — 上海尚九一滴水餐飲集團副總裁及行政總廚
Vice President & Executive Chef, Sun Chateau on the Bund, Shanghai

鄭永君 Nelson Zheng — 廈門程泰食品有限公司總經理
General Manager, Xiamen Chengtai Food Co., Ltd.