Cheung Yat Fung is a passionate and dedicated culinary professional with a focus on the development and refinement of Chinese cuisine, particularly Cantonese culinary arts. His journey began under the mentorship of a Master Chef in Hong Kong, igniting a lifelong commitment to showcasing the beauty of local ingredients and elevating Chinese cuisine on the global gastronomic stage. 

Currently the Executive Chef at Chao Shang Chao in Beijing, he leads a team in crafting refined Chaozhou cuisine, blending traditional flavors with innovative techniques. His work emphasizes menu creation, team leadership, and maintaining strict quality standards while fostering a culture of collaboration and creativity. Prior to this, Cheung held the role of Executive Chef at Ji Pin Xuan in Shanghai, where he introduced modernized Cantonese dishes and collaborated with suppliers to source premium ingredients. 

Earlier, as Sous Chef at Kowloon Bay Royal Garden Chinese Restaurant in Hong Kong, he honed his skills in daily operations and menu design. Cheung believes food is an international language that unites people, bringing joy and fostering connections. With humility and determination, he continues to push boundaries and share his pursuit of culinary excellence.