Short bio

Originally from Shanghai, China, I came to Australia at 25. My culinary love affair ignited in Sydney, where I delved into the diverse local produce. This passion led me to culinary studies and a stint as a kitchenhand at Sydney’s iconic Lucio’s restaurant. My journey accelerated when I became Sous Chef at the Merivale Establishment Hotel. Over the next seven years, I embraced Head Chef roles at the Grand Hotel Sydney and Hyatt Regency Hotel. In 2018-2019, I joined forces with another culinary entrepreneur, opening a few successful restaurants in Shanghai, China and Melbourne, Australia. In Melbourne, our passion project, Akaiito restaurant, specializes in robatayaki and modern Japanese cuisine.

Beyond the kitchen, I’ve extended my expertise to guide and elevate the culinary ventures of others. I’ve had the privilege of providing consultancy services to over a dozen restaurant brands, sharing insights and strategies that I’ve gathered throughout my culinary career. My goal is to not only create unforgettable dining experiences but also to empower others to achieve culinary excellence in their endeavors.

Bio