General Manager & Co-Founder of Tieding Liuliu Catering Group

Holds an EMBA from Zhejiang University. Previously served as DevelopmentDirector and Regional General Manager of "Chamate" Group, as well as Market Development Director and Executive Director of "Pinzhenlou." Managed catering projects spanning over 100,000+ square meters. Invited operations management lecturer by the China Catering Industry Association.

Chef Alan Yu spent eight years with acclaimed famous French Chef Michel Rich-

ard-Citronelle in Citronelle. 2001 he moved to New York City to work for Jean- Georg-

es Vongrichten as Executive Chef. For the past 13 years in China, Alan Yu has created

exquisite dishes for many renowned restaurants.

1994, Eight years with Chef Michel Richard Citronelle(3 michelin stars) in Washing

ton DC Latham Hotel in George Town

2001, In charge Jean-Georges restaurants(3 michelin stars) in NYC,Jean-Georges &

Restaurant 66

2012, Opened 8 1/2 Otto E Mezzo Bombana Shanghai and got 3 michelin stars

2014, Opened Li Chateau in Guangzhou and got 1 black pearl

2021, Opend AmbréCiel in Hangzhou and got 1 Michelin Star & 1  Black Pearl

Henry Jia (Jia Wenhui)

Executive Chef, Amber Ciel Restaurant

Vice Conseilier Culinaire,

Chaine des Rôtisseurs,

Hangzhou Bailliage

Henry Jia, a highly accomplished chef, brings his unique expertise to the culinary world. With a

rich background in the gastronomic realm, he has served as the Executive Chef of numerous es-

teemed Black Pearl restaurants in Shanghai, showcasing his exceptional skills and passion for

cooking. He has been actively involved in the preparation and opening of several renowned es-

tablishments.

In 2021, Henry Jia took on the role of Executive Chef in the preparation of the illustrious Amber

Ciel restaurant. The brilliance of his culinary creations was duly recognized, as Amber Ciel was

awarded a coveted Michelin star and a prestigious Black Pearl diamond in2013. Notably, it was

the only Western food restaurant to receive such recognition from Michelin that year.

With his relentless pursuit of culinary excellence and his affiliation with the esteemed Chaine des

Rotisseurs as the Vice Conseilier Culinnaire of the Hangzhou Bailliage,Henry Jia continues to

captivate diners with his dynamic approach and exquisite culinary creations.

Manager of AmbréCiel Restaurant

Professional Sommelier

Previously worked at Shanghai Yade Restaurant Management Co., Ltd., Paté & Co(Shanghai) Catering Co., Ltd., and Wagas(Shanghai) Catering Co., Ltd.

Former Assistant Manager of Mr & Mrs Bund (World’s 50 Best Restaurants)Currently pursuing WSET (Wine & Spirit Education Trust) Level 4 certification