Who are the top ten modern chefs in China?

They are Shen Jiading, Sun, Xing Wenxi, Zhu Zhandong, Zhang, Lu Jiasheng, Li Zuoyou, Lu and Duan Dahua.

1, Shen Jiading

Jiangsu Donghai Chenjia International Hotel (five-star) Executive Chef

Proficient in Huaiyang cuisine, bypassing other cuisines, the representative works of cooking include rich and dried chicken, wishful Buddha jumping over the wall, health chrysanthemum pot, hidden treasure flower, cordyceps sinensis pearl stewed cabbage and other health dishes.

2. Sun Hongfei

General Manager of Wu Xiang Catering Group in Handan, Hebei.

Good at cooking Cantonese cuisine, Taiwanese cuisine and artistic conception cuisine, and constantly adding new varieties. The representative dishes he created include three cups of spicy chicken on the table, ginger duck, bean curd balls with onion fragrance, green tea matsutake, rice kernel preserved fish and so on.

3. Xing Wenxi

Vice President of Beijing Haiyi Vocational Skills Training School

Innovators who are good at cooking Huaiyang cuisine, Sichuan cuisine and Shandong cuisine. And the courage to innovate, committed to improving China's traditional cooking skills, created many new dishes with good color, fragrance, taste and shape, and met the catering consumption needs of the new era. The representative dishes are shredded osmanthus fish, secret barbecue, bamboo tube silver cod and other varieties.

4. Zhu Zhandong

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

Proficient in the production of official dishes, he also inherited the technical essence of banquets. While inheriting traditional skills, he made bold reforms and innovations. The representative dishes he created are: wings in soup, lion's head with cod and yam, tofu with mushrooms and chrysanthemums, stewed Liaoshen with cordyceps, deer's tendon, safflower fish belly, delicious eggplant, cucumber rolls, old mussel pearls and wishful rolls for the feast.

5. Ma Zhanlong

President Chu Tian cooking school of Datong County

He is good at the cooking skills of Sichuan cuisine, local dishes and Chinese pastry, especially the study of Lanzhou beef Lamian Noodles. He learns from others and keeps innovating. His representative dishes include highland mutton, fried meat with Qilian yellow mushrooms, ginseng four treasures tofu and other varieties.

6. Zhang

Founder of Beijing Ren Woxing brand

He is good at cooking techniques of Beijing cuisine, Shandong cuisine, state banquet cuisine, Sichuan cuisine and Hunan cuisine, learning from others' strengths and constantly bringing forth new ones. The representative dishes cooked include state banquet chicken tofu, state banquet pine mushroom lion head, fried shrimp cake with olive oil, black pepper beef tendon and other varieties.

7. Lu Jiasheng

Chairman and CEO of Guangdong Youlian Hotel and Happy Food Hotel.

He is good at the cooking skills of Shunde cuisine and Cantonese cuisine. He uses local raw materials and pays attention to the health effects 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. Diners are full of praise for his representative dishes, such as matsutake banquet, hand-grabbed pigeon, Meilinyan, abalone with flavor, nine cows and two tigers, and goldfinch.

8. Li Zuoyou

Director of Catering Technology, Shenyang Xinglong Family Commercial Group Catering Company

He is good at the cooking skills of Liao cuisine, especially in the research and development of noodles and snacks. He not only inherited the delicate operation and unique flavor of traditional cuisine, but also constantly innovated in cooking skills and dared to create new varieties.

His representative works include two kinds of pot-stewed meat, vegetarian sauce and fat sausage, crispy meat muffin and brand-name "big stuffing wonton plum", which are deeply loved and praised by consumers. His deeds were selected to be published in China Children, a national comprehensive journal sponsored by all-china youth federation, director of the Central Committee of the Communist Youth League.

9. Lu Caihong

Executive Chef of Wang Fu Hotel in Yueqing, Zhejiang

With the spirit of hard work and innovative research, he won the silver award of the first Five Horse Cups in 2000, the gold award of the third Five Horse Cups in 2004, and was named the first Golden Top Award of China catering industry "Top Ten Golden Chefs in China" in the same year.

In 2005, he won the gold medal in the "Fashion Home" Cup of the 15th International Radish Festival in Qingdao. He is good at Ou Cai and food carving. His representative works include spicy wine and oil snails, rice cakes cooked by Wang Chaoer, Shennong Niutou Banquet, and new hairtail rice.

10, Duan Dahua

Looking for the founder of Hong Kong and Macao shrimp catering brand and the director of R&D department of Jingzhiwei Catering Group.

In the aspect of inheriting Guizhou's food culture, it carries forward the spirit of "all rivers run into the sea, blending together, learning from each other's strong points and striving for perfection", and forms a new genre of Guizhou cuisine-Duan's mysterious dishes. This dish consists of several parts: Source? Brands with unique ethnic characteristics and cooking methods in Guizhou, such as Eco-Mama Cuisine, Buyi Goose Banquet, Buyi Panjiang Fish Banquet, All-sheep Banquet, Baiji Banquet, New Guizhou Cuisine and Bao Yun Shrimp, have been well received by consumers since their launch.

Extended data

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

2. Innovative and exquisite cooking skills, excellent technical skills in Chinese food, and good at kitchen management, marketing, cost control and food development.

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

4. Excellent catering talents who can make full use of the complete modern catering management mode and make innovations in products, management, service and concept.

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

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