In 1987, he was appointed as Chef de Cuisine of “Suien” of Maxim's Group in Hong Kong. He has worked as Chef de Cuisine and Banquet Manager at many prestigious hotels in Japan and abroad, including the former ANA Crown Plaza Hotel, The Westin Osaka, Nagoya Marriott Associa, Shangri-La Hotel Group, etc. In 2008, he was awarded the silver medal at the Beijing International Chinese Culinary Olympics. In 2008, he won the Silver Award at the Beijing International Chinese Culinary Olympics, and in 2014, he was appointed as the general manager in charge of entertaining the Chinese international team at Shangri-La Malaysia Hotel in conjunction with the Beijing 2022 Winter Olympic Games, where he received the “General Manager's Award”. In 2017, he received the Top Sales Award in the Banquet Category of Shangri-La Group in China. He has experience in cooking for Manchurian cuisine, and his “Art Modern Chinese” cuisine, which preserves the basics of traditional Chinese cuisine while transforming it into modern flavors, is gorgeous, daring, and delicate. He continues to be creative and ingenious on a daily basis.