"European Pork, the Smart Choice" Master Class

Mr.Zhang has engaged in ham carving for 6 years. He once served as the lecturer of ham carving in Vitis space, and the invited ham teacher of Shanghai Disney, Porsche dinner and Maybach supreme dinner. As a professional ham carver, Andy has attended many large-scale exhibitions such as Shanghai International Hotel and catering Expo and China Import Expo.

National Senior Western Cook and Senior Public Dietitian. He has worked in several Michelin restaurants and internationally renowned hotels, including Beijing Opera Bombana, Lumia at Shanghai Disney Hotel, and the Marriott Hotel.

National Senior Chinese Cook and Senior Nutritionist. Served as the Executive Chef at Guoxin Yada Hotel for ten years. Specializes in Chinese cuisine and creative fusion dishes.

He has served as a head chef at the Hangzhou Hyatt Hotel and the Nanjing Crowne Plaza Hotel, and as a Chinese cuisine lecturer at Jiangsu New East Cuisine School. He is currently a Chinese cuisine lecturer at Omick School.

Specializes in Cantonese and Sichuan cuisines. He has served as the Chinese cuisine supervisor at Tianhe Hilton Hotel and InterContinental hotel.

A Western food assessor and national certification public nutritionist, he has served as the Hot Kitchen Supervisor at the R&F Ritz-Carlton, Guangzhou, and the Executive Chef at the Four Seasons Hotel Guangzhou.

Western-style cook, with experience working in a two-Michelin-starred restaurant, and has served in several five-star hotels.

A Level 2 Chinese Cooking Technician and Senior Nutritionist. With thirteen years of in-depth experience in Chinese catering culture, specializing in the inheritance and innovation of Hunan and Anhui cuisines.

Lecturer at Chengdu Omick School. Senior Cook, Senior Kitchen Management Specialist.