Zack Liu, professional Restaurant Head Chef with more than 20 years of experience in high-end hotel catering. He has worked for InterContinental, Hilton, Marriott, Wanda and other well-known international hotel groups, with rich experience in hotel pre-opening and comprehensive kitchen management. Having grown from wok chef to Chinese Executive Chef, he masters the whole operation of star hotel Chinese catering. He is skilled in Sichuan, Yunnan, Cantonese and Hunan cuisine, creative fusion food and molecular cuisine, and excels in nutritional catering and high-end banquet design. He owns senior Chinese cooking, nutrition and food safety professional qualifications, and is adept at team building, cost control and food waste control. He has completed high-standard receptions including provincial two sessions, industry expos and state-level diplomatic banquets at Boao State Guesthouse. He is an all-round elite Chinese chef with superb cooking skills, strong management capability and high-end banquet service capability.