Chef de Cuisine
Gary Wong, from Hong Kong, has been engaged in catering industry for 20 years. He is proficient in all kinds of Chinese classic cuisines, and has made outstanding achievements in Cantonese cuisine. He is very particular about ingredients, cooking temperature and cooking skills.
In 2001, Master Cen Yongan joined Fulinmen Shark's Fin Seafood Restaurant in Kowloon, Hong Kong as a chef, and officially started his career in Michelin One Star Restaurant. After working in Hong Kong for nearly eight years, he continued to work in Fulinmen Restaurant in Japan and Beijing. Until 2015, Master Huang worked as the executive assistant chef in the Chinese Restaurant of China World Summit Wing, responsible for managing the hotel's Catering service. In 2018, he officially joined the magnificent hotel in Beijing.