Susanna Foo
Celebrity Chef, Owner of Susanna Foo Chinese Cuisine and Suilan

Susanna Foo was born in Inner Mongolia. Susanna came to the United States in 1967 to earn her Master of Arts degree in Library Science at the University of Pittsburgh. In 1987, Susanna and her husband E-Hsin opened their own restaurant, Susanna Foo Chinese Cuisine, in Philadelphia. Susanna and her restaurant have earned national acclaim for her fusion of Chinese and French cooking. Susanna Foo also has a new restaurant, Suilan, in the Atlantic City's Borgata Hotel & Casino.

Lee Anne Wong
Celebrity Chef

Lee Anne Wong is an American chef and was one of the last four contestants on the first season of Bravo's reality show, “Top Chef”. She was the culinary producer for the next four seasons of “Top Chef”. Wong finished a professional cooking program at The French Culinary Institute. Later she became the Executive Chef of Event Operations at The French Culinary Institute. She can also be seen on the “Cooking Channel's Unique Eats” as a commentator. She was also the chef consultant for the 2007 American remake of the German film, Mostly Martha, called “No Reservations”.

Jet Tila
Executive Chef of Wazuzu, Encore

Jet Tila takes his first executive chef position at Wazuzu at Encore, the new signature resort in the Wynn collection. In 2005, Tila entered the Guinness Book of World Records for preparing the world’s largest stir-fry, which weighed in at 1,805 pounds. He has made numerous television appearances including The Travel Channel’s “No Reservations” with Anthony Bourdain and TLC’s “Take Home Chef” with Curtis Stone. He was also a regular on KCRW’s (NPR) “Good Food” radio program and currently hosts a television show called “Chasing the Yum” on the Veria Network.

Chef Khai Duong
Executive Chef of Ana Mandara & Co-Founder of Asian Chefs Association

Khai Duong, Executive Chef at Ana Mandara in San Francisco, is considered one of the world’s leading Asian chefs, and one of the pioneers of modern Vietnamese cuisine. He has been featured in Gourmet Magazine, Bon Appetit, InStyle Magazine, USA Today, The San Francisco Chronicle, Chef Magazine and many others. Duong is the founder of Chefs Without Borders and the Asian Chefs Association and the recipient of 2007 California Culinary Academy Educational Foundation’s Chef Star of Fame, presented by Martin Yan.

Michael Au
CEO of The Kitchen

Michael Au is the CEO of The Kitchen—an eight-location Cantonese restaurant chain. Coming from a family of chefs, He entered the industry at the age of 18 as an apprentice. Over the years he has won a number of awards including the French International Dining and Culinary Arts Gold Award, International Cooking Star Award, and Chinese World Series of Culinary Arts Individual Gold Award as well as many others.

Patricia Liu
Chinese Culinary Rising Stars

In her previous career, Patricia Liu was a Senior Manager at the largest management and technology consulting company in the world, Later, she left her job to pursue her dream of working in the food industry. Since making her career change, she graduated at the top of her class and has won two gold medals in culinary competitions. She currently works at a Michelin-starred, Relais & Chateaux Destination Restaurant. Her specialty is contemporary fine dining. She spends her free time staging in different restaurant kitchens and working with celebrity chefs at special events.

Hwang June Jan
Master Chef

Master chef Hwang June Jan was the state banquet chef for Chiang Ching-kuo and Yen Chia-kan. He was also the host of the CCTV cooking show “Snack World”. He has done his part to promote Sino-American relations by delighting the palates of foreign envoys at countless diplomatic events. In the past 10 years, he’s competed in a number of European cooking competitions—winning gold medals in many of them. He was also the first Chinese chef to win a gold medal at an International Cooking competition held in the US. Hwang has also been honored by the New York City council with the “Outstanding Citizen” award several times.

Dennis Wong
Chef of Le Soleil

Dennis began his career in Thai Café, which emphasized the tropical beauty of Thai cooking. Chef Dennis’s next venture was Le Soleil, His marriage of Vietnamese and French styles presented gourmands a unique contrast of flavors. In 2007, Chef Dennis was one of the 30 distinguished chefs invited to demonstrate his talented culinary practices during the Asian-American Health Forum. He now overseas the Hong Kong location of Le Soleil which is located inside The Royal Garden of Hong Kong.

Tony Hu
Chef, Restaurateur and President of Tony Gourmet Group

Tony Hu is a splendid Chinese chef and an elite restaurateur, who is famous for persistently promoting Chinese cuisine and culture, and whose merits are often reported by televisions and newspapers. In 1993, he founded Tony Gourmet Group, a chain of five Chinese restaurants located in Chicago and Connecticut, with Sichuan, Beijing and Shanghai three types of Chinese cuisine being served. In 2002, he was awarded "Asian Pacific American Outstanding Leadership Award" in Chicago.

Eddie Li
Owner and Executive Chef of Delizia Fusion Cuisine in Canada

Eddie Li has over 30 years of cooking and management experience. Before moving to Canada he was employed at the Hong Kong Shangri-La. After arriving in Canada he worked at several high profile restaurants, gaining a legion of new fans with each move. Eddie is skilled at preparing both Eastern and Western dishes and has worked with and won the praise of many well-known chefs. Eddie is especially adept at using seasonal ingredients in his cooking. Besides that, Eddie is also a skilled food sculptor who excels at carving exquisite fruit sculptures.

Tony Wu
Chinese Master of Food Carving

Tony Wu, a Chinese culinary master, specializes in imperial cuisine. Tony is the master of Chinese food carving and three gold medal winner on the fifth World Chinese Cooking Contest. He is particularly proficient on four unique skills revered in Chinese culinary culture: stretching 16,000 pieces of noodles blindfoldedly within 90 seconds, knife-cutting noodles blindfoldedly overhead, carving roses on fruit blindfoldedly, and pulling fibers out of melted-sugar, even up to 10 feet long.

Jimmy Zhang
Founder of Art Chef Inc.

Jimmy Zhang, founder of Art Chef Inc. graduated from the Culinary Arts Institute in China in 1989 as chef with a personal interest in the ancient fruit and vegetable carving art. Chef Jimmy often teaches people in his community the basic techniques of fruit and veggie carving. Chef Jimmy is committed to promoting this highly regarded culinary art through his own work and through the many excellent students of his, who share the same passion with him on this exquisite craft.

Chef Joseph Ho
Chef, Epicure, Famous gourmet adviser

With over 35 years of experience, Chef Joseph K.Y. Ho, has become a renowned name in the culinary scene of North America and across the world. Bringing innovation and artistic creativity to his dishes, Chef Ho has represented Canada in numerous international culinary contests in Tokyo and Japan, where he has received numerous awards and medals for his work. His extensive travels, particularly across Asia, have given him diverse knowledge of food and cooking, fuelling his passion to bring the world’s flavours into all of his creations.