Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu and Zhejiang cuisine, hot pot, seafood, crayfish, fusion cuisine, barbecue, homemade noodles
Self-evaluation
Low-key, hard-working, with strong communication skills, likes to learn, can work well with foreign colleagues, willing to try new dishes
Work Experience
I started working as a chef in 2006 and studied cooking at Shanghai University.
2008 Shanghai Gumeiyuan Restaurant Xiangshan Seafood Stall Joint King
Chef of Canglang Pavilion at 2010 World Expo
2010—2011 Shanghai Harvest Day Chef
2011-2015 Chef and Head Chef of Xiangshan Jinwei Hotel
2015 – 2016 Opened my own shop
2017 to the beginning of the domestic epidemic, Sri Lankan chef
2019-2022 Korean Chef
Chef of the Year 2023 Malaysia
Work photos
