Chef Bill Feng, one of China’s most celebrated culinary figures, has built an illustrious career grounded in tradition, innovation, and respect for Cantonese cuisine. Born in Guangzhou, he developed an early passion for the region’s rich culinary heritage, which continues to guide his creative and intuitive approach. “Innovation is about improving traditions, not changing them,” he says.
Chef Feng began his career in 1998 at Guangzhou’s historic Shengji Restaurant before mastering the art of wok cookery at the renowned Guangzhou Restaurant, the city’s oldest. His talent and discipline quickly earned him leadership positions at prestigious establishments, including Jin Han Xuan in Shenzhen and Lei Garden and Choi Garden in Guangzhou.
By 2009, he became Chef de Cuisine at The Penthouse, Grand Hyatt Guangzhou, later rising to Executive Sous Chef. In 2018, he joined Rosewood Guangzhou as part of its pre-opening team, where he helped establish Lingnan House—a restaurant celebrating Cantonese and Shunde flavors through seasonal, sustainably sourced ingredients.
Honored with numerous awards, including Guangdong Outstanding Young Chef and the China Hotel Association’s Excellent Service Award, Chef Feng remains modest about his success: “In my kitchen, there are no famous chefs—only a team.”
