Chef Dai Jun is a Beijing-born culinary figure renowned for his pioneering approach to contemporary plant-based cuisine. Classically trained in traditional Cantonese and Chaozhou cooking, he spent the early part of his career mastering regional Chinese techniques before dedicating more than a decade to refining a plant-forward philosophy. With over thirty years of professional experience, Dai Jun brings precision, restraint and deep ingredient knowledge to a cuisine that celebrates purity of flavour and seasonality.
He is the culinary director of Lamdre, a fully plant-based restaurant tucked away in Sanlitun, Beijing, conceived as a quiet retreat within the city. Drawing inspiration from plants native to the East, Lamdre follows the rhythm of the seasons and the landscapes where these ingredients grow. Dai Jun’s cooking is guided by a natural, healthy and sustainable philosophy, using only plants to create dishes that are both simple and refined, allowing each ingredient to speak honestly.
Under his leadership, Lamdre has received significant international accolades for its innovation, craftsmanship and serene, nature-driven dining experience, establishing Chef Dai Jun as a leading voice in modern plant-based gastronomy.
