I am a Chinese chef with 20 years of experience working in London, UK.

A traditional Chinese kitchen is highly segmented, with different departments. I’m one of the few Chinese chefs who can handle dim sum, BBQ, wok cooking, and desserts—all at once.

I served as the Head Dim Sum Chef at Michelin-starred restaurant Hakkasan for 4 years and led the Dim Sum kitchen at the renowned Park Chinois for 9 years. I’m also the co-founder of Next Generation Hospitality, a consulting firm that helps with restaurant openings, menu development, chef training, and private catering ( whether it’s for family and friends gatherings or 100m + superyachts events).

My signature dishes include Peking Duck with Caviar and Homemade Pancakes, White Truffle Xiao Long Bao, Venison Puff, Red Rice Cheung Fun, Sweet and Sour Pork, and Imperial Sauce King Crab with Braised Udon. Over the past 20 years in the kitchen, I’ve been constantly exploring the balance between tradition and innovation. I aim to leverage my skills and creativity to expand the boundaries of fine Chinese cuisine.