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HOME > Chef de Cuisine Biography
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- 1948
- Born in Hong Kong. Trained at various restaurants in Hong Kong.
- 1970
- Sous chef at the Hotel Lisboa Macau.
- 1973
- Moved to Japan.
Chef de Cuisine of the Chinese Restaurant at the Hotel Plaza Osaka.
- 1985
- Chef de Cuisine at the Saien Nankai Grill, Osaka Sakai City.
- 1986
- Chef de Cuisine at the Hotel Lions Osaka. During the 13 years here, he received numerous awards and established himself as the leading chef of Chinese cuisine in Japan.
- 1999-present
- Director and Chef de Cuisine at the Music & Gourmet Boat Concerto, Kobe.
- 2004
- Honorary Professorship awarded by the Tou Lee Travel and Cooking Institute of Xian, China
Consulting Positions:
- *
- The Japan Association of Chinese Cuisine, Osaka Headquarter
The Japan Association of Chinese Cuisine, Kobe Branch
Teaching Positions:
- *
- Tsuji Culinary Institute Group, honorary position (Abeno, Osaka)
Tsuji Cooking Academy (Osaka)
Salon de Gourmet Cooking School (Osaka)
Kitagawa International Speciality School (Kagawa)
Osaka Gas Cooking School
Kobe Kokusai Cooking & Patisserie College
Awards and Honors:
- *
- 1993 Cooking Competition Council Ambassador Award, International Festival UTAGE
1993 Modern Chinese Cuisine Competition Award, Gold Prize, International Festival UTAGE
1997 Osaka Governor Award, International Festival UTAGE
1998 Osaka Governor Award, Superior Chef
2003 Master Chef*, China Hotel Association
2007 Ambassador Award*, Embassy of the People’s Republic of China, Tokyo, Japan
- *
- Master Chef:
Awarded by the China Hotel Association of the People’s Republic of China. This is the highest honor awarded to chefs on the basis of merit and contribution to the Chinese cuisine worldwide. (At the present there are 10 chefs holding this award outside of China, 2 of whom are in Japan.)
- *
- Ambassador Award:
This is an honorary award recognizing outstanding contribution to the development and promotion of Chinese cuisine in Japan.
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