Chef Liang Dee, born in Chengdu and raised in the historic city of Emei, grew up in a cultured household where Sichuan traditions shaped daily life. Her earliest memories of family cooking continue to inspire the philosophy behind Chef 1996, where many dishes echo the flavours, warmth and craftsmanship of her upbringing. With over three decades of culinary experience, she has developed a style that blends rigorous technique, emotional depth and a refined aesthetic, offering a fresh and elegant expression of Sichuan cuisine.
Her culinary approach was strengthened through participation in major international events, including service at the Olympic Games, where she refined her discipline and broadened her global perspective. Despite these experiences, Chef Dee remains committed to the essence of her roots, believing that true innovation begins with honouring tradition.
Her guiding philosophy, “Modern Oriental,” reflects this balance — evolving Sichuan cuisine from within while embracing new ideas. Through Chef 1996, she shares the richness of Sichuan’s heritage with a contemporary sensibility, presenting a cuisine that is heartfelt, sophisticated and resonant with diners around the world.
