Born and raised in Shunde, Guangdong, Chef Leo Leung has over 17 years of experience in the culinary discipline and kitchen management. He inherited the authentic culinary skills and gastronomic culture of Cantonese cuisine, presenting highly acclaimed delicacies to guests.
In 2013, Chef Liang joined The Ritz-Carlton Beijing, Financial Street as the Sous Chef of the Chinese Restaurant and the Chinese Sous Chef of Banquet. By the end of 2017, Chef Liang went to The Ritz-Carlton, Hong Kong and The Ritz-Carlton, Macau for a culinary trip, where he communicated with the talented chef’s team there and gained inspiration from them, which he integrated into his daily creations.
In 2018, Chef Liang, promoted as the Chinese Executive Chef, took the helm at Qi, leading the passionate chef’s team in presenting an authentic Cantonese culinary experience, and also led the restaurant to become one of Tatler magazine’s restaurants of the year in Beijing in 2018. With his outstanding leadership, he won the award of “Annual 5-Star Manager of the Hotel in 2017”.
Shunde cuisine is famous for its diverse and nutritious ingredients, and its rich flavor. Chef Liang is good at using different cooking methods to retain the original taste and flavor of the ingredients while giving the dishes a unique twist. His dishes highlight a wide array of characteristics, from freshness, crispiness, tenderness and smoothness, to color and taste.
His signature Shunde dishes, such as "Double-Boiled Chicken Soup with Fish Maw and Thailand Coconut", "Fried Fresh Milk with Seafood," and "Steamed Milk and Egg White in Shunde Style", are widely welcomed among the media and diners.
