Liu Wensheng is a master of Chinese cooking
Curriculum vitae] Liu Wensheng.
Date of birth: 1967-08-10
Ethnicity: Han. Culture: High School.
Nationality: Guangdong, Guangzhou.
Working time: 19887-1990.9
Guangzhou Garden Hotel, Apprentice.
Working hours: 1991-1993
The Peninsula Hong Kong Apprentice.
Working time: 19942-1996.10
Guangzhou Huacheng Restaurant Wok.
Working time: 199612-1998.11
Dongguan Huanggang Holiday Hotel Head pot.
Working time: 199810--2000.11
Fulin Hotel in Guangzhou.
Head pot and sous chef.
Working hours: 200012--2003.12
Executive Chef of Guangzhou Nanyang Shark Fin Restaurant.
Working time: 20031-2005.10
Executive Chef of Nanjing Shunde Villa.
Working time: 200511-2007.3
Executive Chinese Chef of Nanning Jinmandi Hotel.
Working time: 20074-2011.11
Executive Chef of Chinese Cuisine at Xiamen Oriental Haoyue International Hotel.
Working time: 20145- to September 2020.
Executive Chinese Chef of Suzhou Wujiang Haiyue Garden Hotel.
Working time: September 2020 to present.
Executive Chinese Chef at Sheraton Shanghai Marriott Hotel Jiading.
I am good at Cantonese cuisine: proficient in abalone cucumber swallow wings, high-end seafood production: excellence in technology:
Study hard and be brave in innovation. Be conscientious, responsible, strict with yourself, and make every dish with your heart....During this period, he has followed the world's top celebrity chef Master Yang Guanyi, the Chinese chef Lin Zhenguo, and the founder of XO sauce, Master Huang Binghua, for many years.
Constantly improve their skills: the inheritance of history, and broad and profound, is the elite and role model of Chinese food culture:
Peach crisp golden shrimp balls.
Wild purple rice buckle three treasures.
Caviar honeycomb abalone.