I am currently working as the Chinese head chef at the Sheraton Hotel in Taipei, Taiwan. I have more than 18 years of experience in five-star hotels, executive sous chef, Chinese restaurant and banquet hall head chef managing 26 chefs. I am good at Chinese Cantonese cuisine, Sichuan cuisine, Asian cuisine, Japanese cuisine, etc.....

People often have a misconception of Chinese cuisine being greasy, heavy and even unhealthy. My goal is to change this impression and my ideal version of Chinese cuisine is tasty, exquisite and healthy. I started my career since 1984 without any stop. I have participated in the pre-opening stage for two five-star hotels and resorts; and other two high intensity banquet facilities. I am specialized in providing Hong Kong style Yum Cha, wedding banquets, exquisite set menus, Vietnamese dishes, Japanese dishes and even European buffets. I have created a set of recipes and SOPs for the modern style Cantonese cuisine; and always keep the best quality and costs under control. After so many decades I still remain true to my original intention, I am still hoping that I can satisfy every customer I serve and create a good reputation and significant contribution to the organization I work for.