My experience in hospitality has always been closely connected to food, people and creating memorable experiences.

I have hands-on kitchen experience as an Assistant Chef with Grupo Shibuya, where I worked in a professional restaurant environment and developed practical skills in food preparation, kitchen organization and service. I also spent over a year working in Food & Beverage at a large banquet and events venue in Chongqing, supporting weddings, banquets and other large-scale events and making sure food presentation and service met the required standards.

More recently, I have worked in event management in Barcelona, supporting the coordination and execution of different experiences and events. This has given me a strong understanding of how food can become an important part of an overall guest experience.

My cooking is inspired by my Chinese background, Mediterranean ingredients and the food culture I have discovered while living in Spain. I particularly enjoy Asian-inspired dishes, fresh ingredients, seafood and simple dishes with a modern presentation.

What I enjoy most about cooking is making people feel comfortable and cared for through food. I like creating meals that are flavourful, approachable and adapted to the people I am cooking for — whether it is a relaxed dinner at home, a small celebration or a private event.

For me, good food does not need to be complicated. It needs to be fresh, well prepared and made with care.