Who are the top ten modern chefs in China?

There are Shen Jiading, Sun Hongfei, Xing Wenxi, Zhu Zhandong, Ma Zhanlong, Zhang Chenbing, Lu Jiasheng, Li Zuoyou, Lv Hongcai and Duan Dahua respectively.

1. Shen Jiading

Executive Chef of Jiangsu Donghai Jiachen International Hotel (five-star)

He is proficient in Huaiyang cuisine and bypasses other cuisines. The representative works he cooks include dried chicken, wishful Buddha jumping wall, healthy chrysanthemum pot, hidden treasure of flowers, stewed cabbage with Cordyceps Pearl and other health dishes.

2. Sun Hongfei

General Manager of Hebei Handan Xiangwu Food & Beverage Group

He is good at cooking Cantonese cuisine, Taiwanese cuisine and artistic conception cuisine, and constantly adds new varieties. The representative dishes he created include three cups of chicken with top fragrance on the table, ginger duck, tofu balls with cloud and onion fragrance, Tricholoma matsutake with green tea, preserved fish with rice kernels and other dishes.

3. Xing Wenxi

Vice President of Beijing Haiyi Vocational Skills Training School

An innovator who is good at cooking Huaiyang cuisine, Sichuan cuisine, Shandong cuisine, etc., is committed to improving the traditional cooking techniques in China, and has created many new dishes with color, fragrance, taste and shape, which meet the needs of catering consumption in the new era. The representative dishes he created are shredded osmanthus fish.

4. Zhu Zhandong

Deputy General Manager of Beijing Hengtai Sheng Yuan Catering Management Co., Ltd.

is proficient in the production of official dishes, and also inherits the technical essence of the banquet in the Red Chamber. While inheriting the traditional skills, he has carried out bold reform and innovation, and created representative dishes, including a soup-filled wing of the banquet in the Red Chamber, a lion's head with cod yam, a mushroom tofu, a stewed Liaoshen with Chinese caterpillar fungus, a deer tendon and a red fish belly.

5. Ma Zhanlong

President cooking school, the chef of Datong County, Qinghai Province

is good at the cooking skills of Sichuan cuisine, local dishes and Chinese pasta, especially the research on Lamian Noodles, a Lanzhou beef, which has profound attainments, absorbs all others' strengths and constantly brings forth new ones. The representative dishes cooked are highland fine mutton, fried meat with Qilian yellow mushrooms, ginseng four treasures tofu and other varieties

6, Zhang Chenbing

The founder of Beijing Cuisine Bank

is good at the cooking skills of Beijing cuisine, Shandong cuisine, state banquet dishes, Sichuan cuisine and Hunan cuisine, learning from others' strengths and constantly bringing forth new ones. The representative dishes cooked are state banquet chicken bean curd, state banquet pine mushroom lion's head and Hunan cuisine.

7. Lu Jiasheng

Chairman and Chief Executive Officer of Guangdong Youlian Hotel and Happy Meal Hotel

He is good at the cooking skills of Guangdong Shunde cuisine and Guangdong cuisine. He uses local raw materials and pays attention to the health-preserving effect of original ecological ingredients. High-grade raw materials can be icing on the cake in his hands, and ordinary low-grade ingredients can also be made into nutritious and delicious dishes. His representative dishes are matsutake banquet, hand-grabbed squab, geese entering Meilin and.

8. Li Zuoyou

The catering technical director of Shenyang Xinglong Family Commercial Group Catering Corporation

is good at the cooking skills of Liao cuisine, especially in the research and development of noodles and snacks. He not only inherits the fine traditional delicacies with meticulous operation and different flavors, but also innovates constantly in cooking skills and dares to create new varieties;

The representative works he created include two kinds of pork in pot, pork intestines with plain sauce, crispy meat floss cake and "big stuffing wonton plum" with distinctive brands, which are deeply loved and praised by consumers. His deeds have been selected to be published in the national comprehensive periodical "Children of China" sponsored by all-china youth federation, the director of the Central Committee of the Youth League.

9. Lv Hongcai

Executive Chef of Wangfu Hotel, Yueqing City, Zhejiang Province

With the spirit of hard work and continuous innovation and research, she won the silver medal in the first "Five Horse Cup" in 2, the gold medal in the third "Five Horse Cup" in 24, and was awarded the title of "China" in the first Jinding Award in China catering industry in the same year.

In p>25, it won the gold medal of the 15th International Radish Festival in Qingdao in the "Fashion Home" Cup. He is good at Oucai, food carving, and his representative works include spicy wine and oil snails, rice cakes cooked by Wangchaoer, Shennong Niutou Banquet, and new hairtail rice.

1. Duan Dahua

The founder of Hong Kong and Yunbao shrimp restaurant brand, the director of R&D Department of Beijing Weizhiwei Restaurant Group

In inheriting Guizhou's food culture, a new school of Guizhou cuisine, Duan's mysterious dish, has been developed with the spirit of embracing all rivers, integrating all rivers, learning from each other's strong points and striving for perfection. This dish consists of several parts: source? Eco-mama cuisine, Buyi goose banquet, Buyi Panjiang fish banquet, all-sheep banquet, Baiji banquet, new Guizhou cuisine, Yunbao shrimp and other brands with unique ethnic characteristics and cooking methods in Guizhou have been well received by consumers after their launch.

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1. I have been engaged in the research and exploration of China's catering culture for a long time, and have high-quality taste and cultivation of catering culture. I have published many monographs in the industry, and I have won many international and domestic cooking awards and gold medals in cooking competitions, and I enjoy a high reputation in the industry.

2. Have innovative superb cooking skills and superb technical skills in Chinese food, and be good at kitchen administration, marketing, cost control and food development.

3. Advocate innovative culture and green food, green environmental protection and green consumption, and have a complete scientific system in food safety, health safety and service after the meeting.

4. Outstanding catering personnel who can make full use of the complete modern catering management mode and innovate in product, management, service and concept.

5, noble character, outstanding achievements in cultivating innovative talents, and a number of outstanding kitchen administration talents.

6. He has profound attainments in Chinese and foreign cooking and made outstanding contributions to the development of Chinese food.