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Meet the Chef
This time, UnionPay with Restaurant Week present flavor exploration journey for card holders. We brings together the brilliance of renowned chefs, specially inviting culinary masters from various backgrounds. Among them are heirs of traditional culinary legacies, rising stars trained abroad, and other prominent figures in the food world. Here, you can meet famous chefs, explore the essence of major culinary styles, and, savor gourmet dishes from around the world.
* The ranking is not in order, sorted alphabetically by surname.
YUPING CHENG
Shanghai Sichuan Cuisine
PING CHUAN·SICHUAN CUISINE
Chef Cheng Yuping, from Zigong, Sichuan, studied under Chinese Sichuan Cuisine Master Shu Guozhong and has over 30 years of culinary experience. He is renowned for meticulously preserving ancient Sichuan cuisine, earning a loyal following in Shanghai and beyond. In his spare time, Chef Cheng reads ancient texts on Sichuan cuisine, drawing wisdom and inspiration from them. He has successfully recreated dishes from the Tang and Song dynasties, earning him the title "the walking history of Sichuan cuisine."
Iverson Huang
Shanghai Italian
LAGO Restaurant & Bar @ Bellagio Shanghai
Iverson Huang is the head chef at LAGO Italian Restaurant in Shanghai's Bellagio Hotel. A skilled Western cuisine chef, he has won several awards, including a bronze at the 18th FHC China International Culinary Art Competition and the Outstanding Chef Award at the 2016 Sinodis National Culinary Competition. He was also a finalist in the 2016 Bocuse d'Or Shanghai and serves as a Western Cuisine Consultant for Yew Wah International Education. At LAGO, Huang blends traditional Italian cooking with innovative ideas, creating unique dishes that have earned him high praise from diners.
Fumio Yonezawa
Shanghai Japanese,Fusion
YONE @ The Shanghai EDITION
In 2003, the talented Fumio Yonezawa began working at the Michelin three-star restaurant Jean-Georges in New York. Four years later, he became the restaurant's first Japanese sous chef. During his time there, Yonezawa mastered the intricacies of French haute cuisine while infusing it with his unique Japanese perspective. From 2013 to 2018, his skills gained further recognition when his mentor and guide, Jean-Georges, appointed him to lead the preparation and opening of Jean-Georges TOKYO. As head chef, Yonezawa successfully managed the first branch of the restaurant in Tokyo.
Rossi Wei
Shanghai Western
Shanghai Tavern @ The Shanghai EDITION
Chef Rossi Wei, Executive Chef of The Shanghai EDITION, began his culinary career in 1998. With 25 years of experience, he excels in blending Chinese and Western flavors to create refined dishes. After working alongside Michelin-starred Chef Jason Atherton for seven years, he joined The Shanghai EDITION in 2017 as part of the opening team. Under his leadership, Shanghai Tavern has been recognized as a Michelin Guide Selected Restaurant for five consecutive years (2020-2024). Chef Rossi emphasizes seasonal ingredients, modern techniques, and a balanced menu to enhance dining experiences. He also supports culinary education, mentors young chefs, and stays updated on global culinary trends to refine his expertise.
Zhang Wanli
Shanghai Omakase
Wuxieju·Kudo
Zhang Wanli, Cheng Long Hang's youngest star chef, joined at 16 and has over a decade of crab cuisine expertise. He led Cheng Long Hang Crab Mansion Jiujiang to a Michelin star and headed the Black Pearl One Diamond-rated Cheng Long Hang Yifeng Garden. As opening chef for Cheng Long Hang Crab Mansion Japan and head chef at Wu Xie Ju, he directed multiple Royal Crab Banquets (2021, 2022, 2024) and the 2021 Michelin Gala, earning the title "Powerhouse Chef" at the 2021 Olive China Restaurant Awards. In 2024, he showcased his skills at the Beijing Michelin Gala and has led international crab banquet performances at top venues like The 8 Restaurant in Macau and Marina Bay Sands in Singapore, gaining widespread acclaim.
Lonnie Song
Shanghai Continental,Healthy
Thought For Food
Lonnie Song graduated from The International Culinary Center (ICC) in New York. He has worked in the kitchens of numerous internationally acclaimed restaurants and served as a sous chef at a Michelin three-star restaurant. During his time at Taian Table, he began to focus on localizing Western cuisine, emphasizing seasonal local ingredients and sustainable raw materials.
Tony Su
Shanghai Cantonese
T'ang Court @ The Langham Xintiandi
Tony Su, the Chinese Executive Chef of T'ang Court at the Langham, Shanghai, Xintiandi, boasts nearly 30 years of experience with luxury hotels such as Four Seasons Hotel Shanghai, Grand Hyatt Shanghai, and Cordis Shanghai Hongqiao. He led Ming Court at Cordis to win two Black Pearl diamonds and a Michelin Star within two and a half years starting in 2017. Since 2020, he has been reinventing Cantonese delicacies at T'ang Court, solidifying its Michelin-starred reputation.
Alexandre Tanton
Shanghai French
Maison Lameloise
Alexandre Tanton, born in Mâcon, Burgundy, France, was deeply influenced by local culinary traditions. At 17, he interned at the Michelin three-star Maison Lameloise under chef Eric Pras, then worked at the Michelin two-star "La Chèvre d’Or," mastering ingredient-focused and innovative French cuisine. Seeking inspiration, he trained in the U.S. and joined Maison Lameloise Shanghai in 2018. Committed to guest satisfaction, he creates memorable dining experiences while blending diverse cultures into traditional French cooking.
Joe Tsang
Shanghai Cantonese
Summer Palace @ Jing An Shangri-La, Shanghai
Since 1997, Chef Joe Weiqiao has worked in renowned restaurants across mainland China and Hong Kong, gaining extensive culinary knowledge and operational experience. During his time in Hong Kong, he twice earned Michelin one-star honors. Chef Joe will lead the Summer Palace kitchen team to fully showcase the essence of Cantonese cuisine, continuously striving for breakthroughs and bringing high-quality, classic yet innovative Cantonese dishes to every guest.
Wen Guoxiong
Shanghai Cantonese
Canton Table
Chef Wen Guoxiong, deeply influenced by Cantonese cuisine from a young age, learned Shunde cooking from his grandfather, a dim sum chef at Guangzhou's "Da San Yuan Restaurant." Trained under Hong Kong's Lung King Heen and seasoned in elite dining circles, he developed a unique culinary style. Inspired by his grandfather's Shunde principles—"seasonal, authentic, refined, and versatile"—and his mentor's craftsmanship, he refined his skills and leadership at top restaurants and hotels in Hong Kong, the UK, Australia, and Macau. His culinary journey is guided by blending tradition with innovation.
Wang Zheng
Shanghai Shanghai Cuisine
Courtyard For The Moon
Chef Wang Zheng boasts 30 years of industry experience, having participated multiple times in reception work for high-profile events such as the Asian Summit and the World Expo. He has been invited to Spain, Singapore, and other overseas regions for professional exchange and training. Additionally, he has contributed to the preparation and launch of Michelin-recommended restaurants, taking charge of menu design and staff training. With extensive expertise in local Shanghainese cuisine, he excels at innovating and refining traditional flavors.
Ronaldo Chen
Shanghai Western Cuisine
BRIGHT 919 (Xizang Bei Lu)
Ronaldo Chen is a culinary professional with over 30 years of experience in international hotel management. He has held positions with AT Group, Marriott, and InterContinental Hotels Group, serving as Executive Chef at the Indigo Hotel on the Bund where he oversaw important events such as banquets for the Mayor of Shanghai and Serbian Prime Minister Aleksandar Vučić. He innovatively introduced Wagyu mooncakes, blending traditional savory mooncakes with local neighborhood culture, achieving annual sales of nearly ten thousand boxes. Specializing in Sino-Western fusion cuisine, he excels at reinventing Chinese dishes using Western ingredients and has collaborated with Panasonic to launch new kitchen appliances. As Head Chef of multiple Guangming 919 outlets, he leads menu development and team training, striving to set new standards in the culinary industry.
Tang Fei
Shanghai Huaiyang Cuisine
HUAIYANG MASTER
Chef Tang Fei, born in Huai'an, Jiangsu—the birthplace of Huaiyang cuisine—was trained by Master Zhou Xiaoyan, renowned as the "Godfather of Huaiyang Cuisine" and an inheritor of the intangible cultural heritage "Yangzhou Three Knives · Culinary Arts". He joined the Sands Group in Macau in 2012 and contributed to the entire journey of the Huaiyang restaurant "Yan" at The Londoner Macau from its opening to its attainment of two Michelin stars. Deeply versed in the traditional techniques and culture of Huaiyang cuisine, he integrates modern aesthetics while preserving its authentic flavors, striving to elevate dishes to an artistic level. After joining Sheng Ziyunting in 2023, he creatively interprets the philosophy of Huaiyang cuisine—"following the seasons and harmonizing with nature"—showcasing innovative cuisine that blends heritage with contemporary expression.
Gao Wei
Shanghai Huaiyang Cuisine
Xi Tang Yan
Chef Gao Wei, the Executive Chef of Xitang Feast, boasts over fifteen years of culinary experience, with particular expertise in Cantonese, Shanghainese, and Jiangzhe cuisines. He has presided over multiple high-end private clubs in cities such as Beijing and Shanghai. Thanks to his exceptional culinary skills, the restaurants under his leadership have been repeatedly listed in authoritative guides such as Michelin, Black Pearl, and Olive Restaurant Recommendations. Individually, he has also garnered numerous accolades: in 2019, he was honored as the Chef of a Michelin-starred restaurant; in 2020, he became the Chef of a Black Pearl One Diamond restaurant; and in 2023, he simultaneously achieved two prestigious titles—Chef of a Golden Phoenix One Star restaurant and Chef of an Olive Recommended restaurant.
Kevin Lv
Shanghai Teppanyaki
Ginza Onodera Teppan (Bund 18)
Chef Lv has been dedicated to teppanyaki cuisine at GINZA ONODERA Shanghai since its opening. Trained under the teppanyaki master at the brand’s flagship Ginza headquarters, he perfectly embodies authentic Japanese grilling artistry. Since the launch of the Shanghai Bund 18 location in 2016, he has earned widespread acclaim and become a personally requested favorite among discerning guests.
Chef Roy
Shanghai French
NUITS
Chef of NUITS, guided by the culinary philosophy of "localizing and reinventing classic French cuisine." With a solid foundation in French cooking and a keen sensitivity to diverse flavors, the chef not only precisely captures the essence of traditional techniques but also excels at breaking culinary boundaries through creativity, creating a remarkable harmony between French elegance and local authenticity.
Fratelli Salvo
Shanghai Italian
Bottega
Fourth-generation heirs to a legendary Neapolitan pizza dynasty, Paolo and Daniele Salvo carry forward a century of craftsmanship dating back to 1928, mastering their father Ciro’s exclusive ‘slow-fermentation’ dough technique. Bringing this timeless family heritage to Beijing, they created Bottega—a unique pizzeria that harmonizes with the city’s fast-paced urban lifestyle while perfectly honoring Naples’ rich culinary traditions. Set within an industrial-chic space in the heart of the capital, Bottega offers diners an unparalleled authentic Neapolitan pizza experience.
Nick Zeng
Shanghai Fujian Cuisine
FU CHENG @ Waldorf Astoria Shanghai Qiantan
Nick Zeng, a native of Quanzhou, Fujian, has devoted over 18 years to the craft of Min cuisine and currently serves as Executive Chef of Fu Cheng Chinese Restaurant. Together with his culinary team, Chef Zeng is committed to delivering a refined dining experience through the careful selection of premium ingredients from Fujian and beyond, presenting Min cuisine rooted in Quanzhou with a contemporary approach.Balancing respect for tradition with modern interpretation, his signature dishes including Buddha Jumps Over the Wall and a range of seafood specialties reflect the depth, elegance, and evolving character of Min gastronomy, defining the culinary identity of Fu Cheng Chinese Restaurant.
Justin Yang
Shanghai Fujian Cuisine
FU CHENG @ Waldorf Astoria Shanghai Qiantan
Chef Justin Yang, is a rising representative of the new generation of Fujian cuisine, hails from Quanzhou. He has dedicated more than a decade to the inheritance and innovation of Fujian gastronomy. He is the grand-disciple of Mr. Tong Huixing (童辉星), a doyen of Fujian cuisine, and the direct disciple of Mr. Luo Bingfu (骆炳福), a Fujian cuisine master. Chef Yang has been awarded one Michelin star and Black Pearl One-Diamond, as well as the Xiamen May 1st Labor Medal and the 2024 Chengdu Michelin Young Chef Award. Guided by the philosophy of “celebrating the true essence of ingredients,” he draws on Fujian’s rich land and sea bounty and employs timehonored techniques such as simmering, steaming, and stewing to present the “freshness of the eight Min regions.” Blending authenticity with youthful creativity, Chef Yang crafts a distinctive style that unites cultural heritage with contemporary elegance.
Zhang Caoyou
Beijing Vegetarian
Taihe All Things
Chef Zhang Caoyou, a star in vegetarian cuisine and culinary innovation, led his team to five consecutive years in the Michelin Guide. Trained under Master Zhang Wenhai, he holds titles like Master Chef and senior nutritionist, embodying gastronomic possibilities. His vegetarian creations captivate with color, aroma, and flavor, promoting nutrition. This earned him a place in Michelin, showcasing plant-based dishes' gourmet potential globally.
William Mahi
Beijing French
Jing Restaurant @ The Peninsula Beijing
Jing, a Michelin-starred French restaurant in Beijing, is renowned for its innovative culinary experiences. Chef William Mahi, hailing from southwest France, started his journey at 14 and refined his skills at Michelin-starred establishments across Europe and Greece. With a deep respect for ingredients and a flair for artistic presentation, Chef William merges French techniques with global inspirations. His menu at Jing reflects a blend of French roots and international influences, offering diners a sensory journey through colors, flavors, and emotions.
Hide Zhang
Beijing Cantonese
Huang Ting @ The Peninsula Beijing
Securing a second successive Michelin Selected Restaurant accolade is a remarkable achievement for Huang Ting, under the leadership of Chinese Executive Chef Hide Zhang. With its elegant courtyard style reminiscent of Beijing’s traditional noble houses, Huang Ting is renowned for its authentic Cantonese delicacies and exquisite dim sum.
Li Qiang
Beijing Cantonese
Cai Yi Xuan @ Four Seasons Hotel Beijing
Born and raised in Tianjin, Chef Li Qiang has over 20 years of experience in various Chinese cooking styles, including Cantonese, Beijing, Tianjin, and Teochew cuisines. He loves to highlight exquisite seasonal flavors and adds a personal touch to each menu. At Cai Yi Xuan, a restaurant aptly named "the art of dining," Chef Li brings a fresh vision to traditional favorites using beautiful seasonal ingredients. Exquisite dim sum stuffed with foie gras elevate Cantonese classics, while his culinary innovations, such as wok-fried prawns with fermented black garlic and dried chili, create ecstatic taste sensations.
David Lv
Beijing Cantonese
Ying Chinese @ InterContinental Beijing Sanlitun
With over 20 years dedicated to preserving traditional Chinese cuisine, Chef David integrates local culture and conditions into his culinary mission. His participation and showcasing of skills on the renowned TV show "Once Upon A Bite" garnered over one billion views. Bringing his delicate style and culinary philosophy, Chef David aims to create an amazing dining experience, ensuring authenticity and innovation at the restaurant.
Roy Niu
Beijing Cantonese
Qi @The Ritz-Carlton Beijing ,Financial Street
The Ritz-Carlton Beijing, Financial Street welcomes Chef Roy as Executive Chinese Chef at Qi Chinese Restaurant. With 15+ years in top hotels like Marriott and InterContinental, he's earned awards like the World Overseas Famous Chef Award. Specializing in Cantonese cuisine, Chef Roy blends traditional skills with innovative techniques, emphasizing precision and creativity. His global culinary inspiration promises a unique dining experience, showcasing his passion and expertise at The Ritz-Carlton Beijing.
Alan
Beijing Beijing Cuisine
THE HOME· Hu Tong
Alan, the founder of "The Home," was born into a family of chefs and has over 30 years of experience in the culinary industry. To better promote the culture behind Chinese cuisine, he decided to showcase his innovative ideas and culinary skills directly to diners. In 2015, he opened "The Home" restaurant. This establishment is not only his dream realized but also a platform for promoting Chinese culinary culture. Here, he combines traditional Chinese cuisine with modern techniques, creating unique and creative dishes that offer diners a one-of-a-kind culinary experience.
Li Dong
Beijing Beijing Cuisine
Made In China @ Grand Hyatt Beijing
Chef Li Dong, the heart of Chang'an No. 1, comes from a culinary family. His passion and dedication have earned the restaurant a Michelin star for five straight years. Since joining, he has brought new energy with his skills and ingredient expertise. Chef Li focuses on quality ingredients, blending global and Beijing flavors to create innovative, artistic dishes. He believes in "no fixed rules, only craftsmanship," showcasing his dedication in every dish.
Kurt Wang
Beijing French
La Chansonnière
Kurt Wang, Chef and Managing Partner of La Chansonniere, is a modern culinary philosopher who seamlessly integrates the wisdom of nature, scientific rigor, and humanistic aesthetics . Holding dual master’s degrees—a Master of Science from Imperial College London and an MBA from the Central University of Finance and Economics—he combines the precision of a scientist with the sensitivity of a poet. Through his work, he explores and elevates the finest local ingredients, expressing the essence of the seasons and terroir through meticulously crafted flavors. With fifteen years of culinary refinement, Chef Wang excels at blending the elegance of classical French techniques with Chinese culinary traditions and modern scientific innovation. Known for his mastery in constructing intricate flavor structures and culinary logic, he skillfully unlocks the hidden potential of each ingredient, often leaving diners in awe. He is acclaimed as a gastronomic explorer who “sculpts flavor with reason and awakens the senses with poetry.”
Guo Qiang
Beijing Italian
Amico BJ
Guo Qiang, founder and head chef of Amico BJ, has over 20 years of experience in Western cuisine, with particular expertise in Italian cooking, possessing extensive experience in restaurant management and an international service philosophy. As one of the earliest Chinese chefs to study abroad, he spent eight years in Italy honing his craft, working at internationally renowned restaurants such as NOBU di Giorgio Armani. Upon returning to China, he frequently presided over Italian diplomatic banquets, preparing state dinner delicacies for distinguished guests including the President of Greece and the Mayor of Milan. During this period, he also made multiple trips to Japan to deeply study the authentic essence of Japanese cuisine.
LOUIS
Guangzhou Fusion
CHŌWA
Working at Gaggan (Thailand), ranked No.1 in Best 50 of the World and boasting 2 Michelin stars, Sous Chef at Town By Bryan (Taiwan), a fusion of Hawaiian, Japanese, and French cuisines, and Sous Chef at Ryota Kappou Modern (Hong Kong), known for its Michelin-starred Japanese Kappou cuisine, he showcased his unique cooking style through Infinity tasting menu pop-ups in Malaysia and Hong Kong.
Cheng Yu
Hangzhou Hangzhou Cuisine
28 HuBin Road @ Grand Hyatt Hangzhou
Chef Cheng Yu from Hangzhou joined the Hyatt Group in 2005 and is now the Executive Vice Chef at Grand Hyatt Hangzhou. With nearly 20 years of experience in Hangzhou cuisine, he excels in the culinary philosophy of "no time, no food" and the pursuit of the true nature of ingredients. Adhering to the traditional skills and techniques of Hangzhou cuisine, he meticulously refines the classics while incorporating ingenuity and innovation. Under his leadership, 28 Hubin Road has garnered numerous industry honors.
Owen Xue
Hangzhou Hangzhou Cuisine
Li’An @ Conrad Hangzhou
Currently, Owen serves as the Executive Chef of Li'An Chinese Restaurant at Conrad Hangzhou, a high-end luxury brand of Hilton. He was honored with the title of "New Era Chinese Zhejiang Cuisine Culinary Master" at the "ZheLilai Consumption 2019 Golden Autumn Shopping Festival - The First China Zhejiang Cuisine World Conference and the 9th Zhejiang Chef Festival of China Zhejiang (International) Catering and Food Expo." Additionally, he was recognized as the "Chinese Cuisine Chef of the Year" in the "Best50: The Fifth Seagull Vacation Selection List and 2020 China Hotel Famous Chef List."
Lan Guijun
Hangzhou Sichuan Cuisine
YU ZHI LAN
In 1990, he won first prize for Golden Thread Noodles. In 1992, he worked as a chef in Japan, sparking his interest in refined cuisine. In 1998, he created a unique dish, pickled pepper phoenix claws, by blending Shandong white vinegar garlic, Sichuan pickles, and Guangdong-style phoenix claws. In 2008, he left his job to prepare for Yu Zhi Lan, spending two years in Jingdezhen learning ceramics and designing the restaurant's tableware. The first Yu Zhi Lan opened in Chengdu in 2011. Chef Lan believes, "Living and cooking to the extreme is simplicity, but simplicity is also the hardest to achieve."
Zhao Zhi
Hangzhou Western
The Living Room By Alan Yu
Chef Zhao Zhi boasts over 18 years of experience in high-end Western cuisine cooking and kitchen management, with specialized expertise in French and Italian culinary arts. He served for many years at a mainland China restaurant under the banner of Gordon Ramsay, the Michelin three-star chef, where he was fully responsible for kitchen team operations and quality control. In terms of culinary philosophy, he consistently upholds the belief that 'gastronomy knows no borders.' He excels at sourcing premium seasonal ingredients and interpreting the flavors and craftsmanship of modern cuisine with exquisite technique.
Chef Du
Chengdu Japanese,Omakase
Matsukasa
Chef Du, a Master of Management from Kobe University, honed his skills during thirteen years in Japan. At just 26, he achieved the rare distinction of becoming a foreign head chef of Japanese cuisine, leading kitchens at multiple century-old Japanese establishments and Michelin-starred restaurants. After returning to China, he served as Head Japanese Chef at top hotels including the Beijing Park Hyatt and The Ritz-Carlton. In 2014, he founded his own brand, pioneering ingredient aging techniques in China and collaborating with renowned Sichuan cuisine masters. In 2025, he made a notable appearance as the only Japanese cuisine chef on the culinary show Crowned By A Meal.
