As one of the most creative Asian pioneer of Modern Chinese Cuisines, Mr. Jereme Leung is one of the pioneer chef who perfectly blends the concept of Modern Chinese Cuisines with classical Chinese provincial food. Between 2002 and 2008, he created and operates two Whampoa Club Restaurant serving new Shanghainese and Beijing cuisines, located at Shanghai's Three on the Bund and the quadrangle courtyard on Financial Street in Beijing. Both venues stirred up great enthusiasm for ˇ§Modern Chinese Cuisinesˇ¨ around the world and set excellent examples with the integration of traditional Chinese cuisines with international elements which were very well received and much lauded among gourmands. Leung's own contemporary interpretation of Chinese cuisine, with a modern approach to presentation, has caught the attention of numerous international restaurant critics, including Nina and Tim Zagat, creators and publishers of the highly respected Zagat Survey.The renowned International Herald Tribune restaurant reviewer Patricia Wells has this to say about Leung's talents: "It's been a long time since I got up from the table after dining in a restaurant and whispered to myself, "genius." But there's surely a touch of that talent in the young, sure-footed Hong Kong-born Jereme Leung.ˇ¨ Taking inspiration from traditional recipes by working together with Masters of Chinese classical regional cuisines, Leungˇ¦s cuisines remain true to traditional Chinese cooking techniques while pushing the envelope in terms of style and presentation. The finest provincial Chinese cuisine is being reinterpreted in the different regions where his restaurant concepts were located, they underpin Leung's vision of introducing revolutionary ways to approach Chinese cookery while preserving its core traditions. In his creation of new Chinese cuisines, in order to deepen the understanding of food materials and traditional cooking skills of Chinese cuisines, Mr. Jereme Leung started to explore different food materials and cooking skills in different regions in China since the early 1990s. He explores and experiment different food ingredients personally and studied different cooking cultures and skills across the country. His continuous accumulation lays the most reliable foundation for his creativity. His understanding of the world catering industry and rich knowledge and flows of inspirations, have infused fresh vitality into his cuisine design. Chef Leung began his cooking career at the age of 13 in Hong Kong. An expert in all four schools of Chinese cooking - dim sum, barbecue, wok cooking and knife work ˇV Leung later on honed his craft at some of Southeast Asiaˇ¦s best hotels. He was the Chinese Executive Chef at the Mandarin Oriental Hotels in Surabaya and Jakarta Indonesia, The Excelsior Hong Kong, and later in Kuala Lumpur, Malaysia whom which he was part of the pre-opening team of the Mandarin Oriental Hotels in Surabaya (1995) and Kuala Lumpur (1998). He was also the Chinese Executive Chef at the six-star Four Seasons Hotel in Singapore (2000). He has moved to China since 2003 to create his own restaurant concepts. In 2000, Leung joined the ranks of culinary supernovas like Charlie Trotter, Paul Bocuse, Wolfgang Puck and Jean-Georges Vongerichten when The American Academy of Hospitality Science conferred upon him the Five Star Diamond Award, naming him one of the "World's Best Chefs" He was awarded the same honor again in 2008. Leung was also awarded the prestigious XO Hennessy Culinary Award in 2000, which recognizes hotel chefs working in Malaysia for their creativity and prominence in developing gourmet culinary trends. A year later, at Singapore's World Gourmet Summit Awards of Excellence, he was presented with the inaugural Rising Chef of the Year award. In April 2007, the renowned culinary academy At-Sunrice conferred upon him the Global Chef Award. In May 2008, he was named "International Famous Master Chef for Chinese Cuisines" and "The International Judge of Chinese Cooking Competition" by the World Association of Chinese Cuisines, Beijing, China. In addition, he was also named ˇĄChef of the Yearˇ¦ by TIMEOUT magazine, Beijing. Today, Jereme Leung is a renowned food and beverage concept services consultant. He established Jereme Leung Creative Concepts ˇĐJ.L. after his own name to provide food service consulting for top restaurants around the world. The Chinese cuisines served in those world-famous hotels such as W Taipeiˇ¦s Yen Restaurant, W Guangzhouˇ¦s Yan Yu Restaurant, Dragon Hotel Hangzhouˇ¦s Grand Dragon Restaurant, Westin Beijingˇ¦s Zen5se Restaurant, Sofitel Chongqingˇ¦s JYX Restaurant and Yalongwan Seaview International Resort are all successful examples of the cooperation between Jereme Leung and world-famous hotel chains in the development of new Chinese cuisine brands. His influence and the turn-key consulting service his company is providing also found in many other fields. In 2010, he participated in the setting up of the first ˇ§Shanghai Tang Cafeˇ¨ in the world, working with luxury fashion brand ˇ§Shanghai Tangˇ¨ and was invited by COFCO, (Largest food producing company in China) to act as its food service consultant in the Enterprise Brand Pavilion during the Shanghai World Expo 2010. In 2011, he collaborated with China Eastern Airlines in the ˇ§Dong Fang Tian Chuˇ¨ Project to customize featured dishes for the first-class and business class passengers of the Airlines on their international routes. In the same year, Jereme Leung Concepts is assigned by Alpha Catering Services, Amsterdam to work on their Asian cuisine improvement program. Our company is proud to be working as food consultant to design special menu for key parties of famous company like Amway Japan and Martell Noblige. In 2012, Jereme Leung Concepts and Shanghai Qiangsheng Group is working together to launch a dining cruise project on Whampoa river in front of the legendary Shanghai Bund. In late 2012, he cooperated with Qianshen Leisure Co., Ltd. in a comprehensive manner, in an effort to establish a high-end hydrotherapy and leisure catering pattern across China. Besides, he worked with Chongqing Guanzhi Club to make all efforts to present the top club catering of Chongqing in 2013. Following the shooting of ˇ§Peopleˇ¨ Program of CCTV Channel 10 in 2009, Jereme Leung participated in the shooting of ˇ§A Bite of Chinaˇ¨ (Episode 5), a large cuisine documentary of CCTV Channel 1 in 2012 and became the cuisine representative for Hangzhou Region. In the same year, he was also invited by Shanghai Dragon TV and became the first chef guest in the program ˇ§Radiant East Starˇ¨. He then cooperated with the Discovery Channel to commonly shoot the advertising video of ˇ§Food Enlightenment - Creation Revelationˇ¨. In 2013, Jereme Leung accepted the invitation from ˇ§Master Chefˇ¨ Program Group of Shanghai Dragon TV and became the chief judge of ˇ§Master Chefˇ¨ Season 2, determined to create the first food talent show in China and discover more talented and promising catering talents for Chinese Catering Industry.