Jie Li is a native of Shanghai.He has a wealth of experience in all over the world, and over 20 years of experience as a chef in Chinese, pastry and Japanese cuisine, including 7 years of experience in Japanese restaurants. Japan has always been the pinnacle of the pursuit of quantification, standardization and flow of details. After coming to Canada, he has been working as a chef at the famous Greek island restaurant, and started a chain restaurant "Dumpling King" in 2021, which focuses on Shanghai snacks.
Yanpeng Huang, the executive chef of Shanghai Alley Gourmet, with over a decade's worth of culinary experience, he has great expertise in multiple styles of cooking for Chinese and western cuisine, including Hong Kong style tea cafe, Cantonese cuisine, Yunan-Guizhou-Sichuan dishes, as well as French, Italian, Thai and Korean dishes. In particular, he is also extremely experienced in kitchen management and dish development. Presently, he is committed to applying his knowledge to Shanghai Alley Gourmet in Oakville.
Hailiang Su is from Guangdong Province, China. In 1982, at the age of 18, Mr. Su granted with the National Vocational Qualification Certificate for Chef Level Three. In 1983, Mr. Su opened a restaurant in his hometown, Guangzhou City, earned his first fortune. In 2001, by chance, Mr. Su came to Vancouver, Canada and opened a restaurant named Kwong Chow Congee & Noodle House,offers a nostalgic environment where customers can easily find the feeling of being home.
Arthur Zhang, the founder of Z&W Shanghai Kitchen in
Vancouver. Born in Shanghai, Arthur studied pastry and
cooking under famous chefs at a young age and worked for
two famous restaurant groups in Shanghai, Jinjiang Hotel and
Donghu Hotel, winning numerous awards and hosting several
heads of state during his tenure. He immigrated to Vancouver
in 2008 and worked in several famous Shanghai restaurants as
head chef, and in 2018 Arthur created Z&W Shanghai Kitchen.
Chef Eric Gao, a protege of the esteemed chef Peter Chang, is the son of a Chinese chef.He worked previously in wellestablished Los Angeles restaurants. Eric Gao has traveled extensively, and so his deep knowledge of Chinese cuisine is rooted in multiple perspectives, beginning with his early years in China.Eric Gao is a two-time semi- finalist for "the Best Chef " in New York state of the American James Beard award, has a great understanding and can take different styles of food very well.
Rex Yang was born in Xinhua, Tainan. At the age of 15, he went to the city and apprenticed with a chef in a restaurant to learn Outdoor Catering , Customization, and Taiwanese snacks, and has been in the industry for more than 20 years,and once worked in the famous restaurant Hanlin Tea Room, and Ye Tao Yang Fang Humanities Restaurant as executive chef.Rex came to the United States by coincidence, hoping to bring his Taiwanese cooking skills to Taiwanese people in the United States, and to pass on and promote Taiwanese cuisine.
