Chef de Cuisine
Zhang Shaogang
Chef Zhang Shaogang, a Beijing native, started his culinary career in 1989 and had the privilege of having Mr. Li Qigui, one of China’s Top 10 Master Chefs, as his teacher and mentor. Chef Shaogang’s 35 years of dedication to the culinary arts include a decade as head chef at Tai Feng Lou restaurant, which was one of Beijing’s top eight restaurants, offering mainly Shandong-style dishes from the Qing Dynasty. He’s experience and skills make him a true heir to the tradition of fine Beijing-Shandong cuisine often served at national banquets.
Chef Shaogang is known for his meticulous selection of local ingredients from the Beijing-Shandong region, including popular Bohai Sea king prawns, plump ducks from a Beijing farm and Beijing’s jelly-soft sweet persimmons. An advocate of the “Farm to Table” philosophy, he and his kitchen team capture the fresh flavors of local and seasonal produce to present classic Beijing-Shandong cuisine.
