He is not a professional chef, but his cooking journey is full of legends. From street food to five-star restaurants, he explored and learned all the way, and finally formed his own unique cooking style. He insists on using fresh and high-quality ingredients and respects the natural taste of the ingredients. He is good at combining traditional cooking techniques with modern food concepts to create dishes that have both cultural heritage and innovative spirit. He believes that food is not only to satisfy the appetite, but also a kind of emotional transmission and cultural exchange.

He is a creative pastry chef who doesn't like to stick to the rules and always likes to try new ingredients and flavors. He is good at cleverly combining seemingly unrelated ingredients to create amazing desserts. His signature dessert, green apple chocolate mousse cubes, is a creative work that combines and. This dessert has a rich taste and distinct layers of flavor, which makes people linger.

He is an indispensable member. Just like the "granary manager" of the restaurant, he ensures the stable supply and quality of ingredients, and provides guarantee for the normal operation and development of the restaurant. Their hard work is finally transformed into delicious food on the customers' tables.

He is the "taste bud awakener" of our restaurant. Before the hot dishes are served, they use exquisite cold dishes to awaken customers' taste buds and stimulate their appetite. They not only ensure the freshness and quality of the ingredients, but also pay attention to the shape and color matching of the dishes, striving to bring customers perfect enjoyment in both vision and taste.