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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.
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.
Pang Wah Yau
Shanghai Cantonese
Fook Wo Kwong
Chef Pang Wah Yau has over 30 years of experience in high-end Cantonese cuisine since joining one of Hong Kong's most influential restaurants in the 1980s, Fook Lam Moon. He has hosted many celebrities and social elites in Hong Kong. In the 1990s, he also received many well-known film and television celebrities and political figures when working at his Japanese branch. His culinary skills have been highly praised by various sectors. Chef Pang came to Shanghai in 2004, and worked as the executive Chef of the first Fook Lam Moon establishment in Shanghai, located at Pudong Shangri La Hotel. During this time, he has been recognized by numerous awards, such as Michelin and the Best Chinese Restaurant Chef in the World. With his unwavering belief in high standards and perfection of ingredients, Chef Pang continues to preserve the cultural essence of traditional Cantonese cuisine.
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.
Luo Zhiheng
Shanghai Cantonese
Shan Hai Chao
Chef Luo, from Shunde, Guangdong—China's chef hub—has 25 years of Cantonese cuisine expertise. A member of the Shunde Chefs Association and head chef at Shan Hai Chao, he has won titles like "Famous Cantonese Chef" and "Famous Shunde Chef" at culinary events in Hong Kong and Macau. Known for innovation and trendsetting dishes, he excels in food safety management and team leadership, ensuring smooth operations.
Wu Yi
Shanghai Western
TOWNSQUARE Bistro @ Artyzen Habitat Qiantan Shanghai
Chef Wu Yi joined the Shanghai Qiantan Artyzen Habitat Hotel and the Shanghai Qiantan Artyzen Hotel in February 2025 as the Chinese Cuisine Chef. With over 30 years of experience since 1992, he has worked at renowned hotels like the Shanghai Garden Hotel and the Suliya Hotel. Specializing in innovative Chinese cuisine, he blends Western techniques to create unique flavors. Under his guidance, the Sifanghui Restaurant and Yayue Private Dining Room now feature Haipai fusion cuisine, highlighting Shanghai and Huaiyang dishes for a distinctive dining experience.
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.
Chef Gan
Shanghai Chinese Cuisine
Wai King Kok @ Waldorf Astoria Shanghai on the Bund
Wai King Kok at Waldorf Astoria Shanghai on the Bund has unveiled a new chapter under the helm of the experienced Chef Liangcheng Gan. With over 25 years dedicated to Chaozhou and Cantonese cuisines, Chef Gan has previously led multiple Michelin-starred restaurants and served as the chef of a two-Michelin-starred establishment in Beijing. He has carefully crafted a selection of signature dishes that highlight distinctive Chaozhou ingredients, showcasing their authentic flavors through refined technique. His culinary style honors the essence of traditional Cantonese cuisine while incorporating contemporary creativity, emphasizing the natural taste of ingredients and respect for the seasons. Bringing profound insight and passion to Wai King Kok, Chef Gan will inspire a renewed vision, presenting charming Chaozhou and Cantonese dishes that celebrate the true character of each ingredient.
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.
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.
Li Cheung
Beijing Cantonese
Xin Ming Yuen Chinese Restaurant
Chef Li started at the Hong Kong Convention and Exhibition Centre in 1989, mastering Cantonese cuisine under renowned chefs at Hong Kong Flower Lounge Restaurant, Lei Garden, and Fook Lam Moon. As executive chef at Island Tang with Lai Sun Dining, he earned a Michelin star and multiple awards. In 2020, Chef Li joined Xin Ming Yuen Chinese Restaurant, blending traditional Cantonese flavors with innovative fusion dishes and dim sum, ensuring a memorable dining experience.
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.
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."
Zhang Shoushuang
Hangzhou Hangzhou Cuisine
HU YUE @ Hangzhou Friendship Hotel
Zhang Shoushuang started cooking at 16, mastering both northern and southern Chinese cuisines. In Hangzhou, he trained under master Hu Zhongying, refining his skills. His achievements include a gold medal at the 9th Unique Cuisine Cooking Competition (2014), "Chinese Culinary Master" (2016), "Zhejiang Cuisine Artisan" (2019), and selection for the "Zhejiang Artisan" program (2021). He promotes Hangzhou cuisine, teaches at Zhejiang University, and blends innovation with tradition to create dishes that bring joy.
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."
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.
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.
Zhang Jianyin
Chengdu Sichuan Cuisine
ART YINBA
Chef Zhang Jianyin, a senior Chinese culinary chef, achieved remarkable success by winning the Gold Award at the 2020 World Sichuan Cuisine Cooking Skills Competition, along with individual honors including the Golden Kung Pao Chicken Award, Knorr Signature Home-Style Dish Award, and Best Spicy Dish Award. As the head chef of a restaurant consistently recognized by Black Pearl for eight consecutive years and selected by Michelin for four consecutive years, he excels in traditional Sichuan techniques such as rehydrating dried ingredients, preparing pastes and stocks, and seasoning hot dishes.
