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 ¡§Modern Chinese Cuisines¡¨ 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.¡¨ Taking inspiration from traditional recipes by working together with Masters of Chinese classical regional cuisines, Leung¡¦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 ¡V Leung later on honed his craft at some of Southeast Asia¡¦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 ¡¥Chef of the Year¡¦ by TIMEOUT magazine, Beijing. Today, Jereme Leung is a renowned food and beverage concept services consultant. He established Jereme Leung Concepts Limited¡ÐJ.L. After his own name to provide food service consulting for top restaurants around the world. He is instrumental in creating the Chinese cuisines served in world famous hotels such as W Taipei¡¦s Yen¡¨ at W Taipei, ¡§YanYu¡¨ at W Guangzhou, D' Cafe and ¡§Grand Dragon¡¨ at The Dragon Hotel Hangzhou, ¡§Zen5se¡¨at Westin Beijing, Jin Yao Xuan¡¨ at Sofitel Chongqing. These are all successful examples of the collaborations between Leung and renowned hotel chains in the development of new Chinese cuisine brands. In 2014, he created ¡§Ufaa by Jereme Leung¡¨¡Athe first Chinese restaurant in Conrad Maldives Rangali Island in collaboration with Hilton International Hotels, introducing the culture of Chinese cuisine to guests at the magnificent resort. In June 2015, Leung became the first celebrity Chinese chef consultant for a premium five star establishment in the United States when he took on the role of being the consultant to ¡§La Chine¡¨¡Athe new Chinese restaurant at the legendary Waldorf Astoria New York. In September 2015, Leung was appointed the chief F&B consultant in China for MSC (the largest private cruise ship company in the world) for one of its cruise ship ¡§MSC Lirica¡¨ that began its China inaugural sail from Shanghai on the 1st May 2016 to bring gourmet Chinese food onboard massive cruise ship across Asia. In November 2015, a new restaurant "From A Chinese Cookbook by Jereme Leung" opened on the famous Shanghai bund, its cuisine concept adhering to the long?standing creative style of Mr. Leung, perfectly blending traditional and modern Chinese cooking techniques and the art of modern Chinese cuisine's presentation and taste. The third restaurant named after him ¡§China Blue by Jereme Leung¡¨ opened in Conrad Manila in the Philippines in summer 2016. Leung5s influence and his turnkey consulting service are also found in many other fields. In 2010, he participated in the creation of the first ¡§Shanghai Tang Cafe¡¨ in the world, working with luxury fashion brand ¡§Shanghai Tang¡¨. He was invited by COFCO (China National Cereals, Oils and Foodstuffs Corporation, China's largest food processing, manufacturer and trader.) to act as its food service consultant in the Enterprise Brand Pavilion during the Shanghai World Expo 2010. In 2011, he cooperated with China Eastern Airlines in the ¡§Sky Chef¡¦ Project to customize featured dishes for first class and business class passengers flying international routes. Due to excellent feedback, Jereme Leung will work on the project once again from 2014 to create new series of ¡§Sky Chef¡¨ cuisine in the next three years. Also, Jereme Leung Concepts is proud to be working as the F&B consultant for many would famous companies, designing special menus for keynote events and special parties. Since 2011, Jereme Leung has designed a series of theme dinners for ¡§L¡¦Or de Jean Martell¡A¡A¡A¡§Martell Distinction¡¨ and ¡§Martell Cordon Blue¡¨ under Pernod Ricard group. In 2013, he designed a special menu for LVMH's high-end Chinese liquor ¡§Wen Jun Wine¡¨ appreciation dinner¡A deeply impressing the VIP guests who attended the event. In the same year, he designed a special menu for KENZO¡¦s new products release conference theme dinner at Shanghai Confucian Temple. In November 2014, Hong Kong Jocky Club invited Jereme for a four-day cooking show at Shatin JC Club. In May 2015, Leung executed the ¡§Future¡¨ themed dinner at Rosewood Beijing as a part of the Morgan Stanley China Summit, which was well received by the participants. Following the shooting of ¡§People¡¨ Program of CCTV Channel 10 in 2009, Jereme Leung participated in the shooting of ¡§A Bite of China¡¨ (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 ¡§Radiant East Star¡¨. He then cooperated with the Discovery Channel to commonly shoot the advertising video of ¡§Food Enlightenment - Creation Revelation¡¨. In 2013, Jereme Leung accepted the invitation from ¡§Master Chef¡¨ Program Group of Shanghai Dragon TV and became the chief judge of ¡§Master Chef¡¨ Season 2, determined to create the first food talent show in China and discover more talented and promising catering talents for Chinese Catering Industry. In 2014, Jereme Leung accepts the invitation of the China Jiangsu Satellite TV ¡§Star Chef Are Here¡¨. He will become one of the judge of this TV show while Jereme Leung Concepts is the culinary consultancy developing the F&B concepts in this TV show. [LEUNG's] is Jereme Leung¡¦s online brand launched on Taobao since May 2014.Same as a lot of international top chefs, Leung aims on introducing top-quality ingredients to ordinary households with simple cooking methods. The various product lines include ¡§Fu Wei¡¨ (Literally ¡§Flavor Endower¡¨¡Afeaturing homemade sauces and condiments), ¡§Shan Hai¡¨ (Literally ¡§From Mountain and Sea¡¨¡Afeaturing natural prime ingredients from organic sources throughout China), ¡§Run Wu¡¨ (Literally ¡§Nurturers¡¨¡Afeaturing homemade tea and soup blends), ¡§Xiao Qu¡¨ (Literally ¡§Dainties¡¨¡Afeaturing handmade snacks) and ¡§Liang Qi¡¨ (Literally ¡§Fine Instruments¡¨¡Afeaturing F&B related equipment), making his culinary vision and skills more accessible to foodies around China. Jereme Leung has branded two knives with his name, selecting from the German premium kitchenware producer STONLINE, and made them available on the Chinese market for the first time. He has also worked closely with the famous European food company IFC on the development of two fine condiments suitable for the Chinese palate. These products, endorsed by Leung is available on TMall from Spring 2016. In 2007, Jereme Leung launched his first private wine label, Jereme Leung¡¦s Cabernet Sauvignon¡Acollaborating with Tasmania¡¦s Domaine A / Stoney Vineyard. From 2005, Leung has published three internationally circulated cookbooks, including ¡§New Shanghai Cuisines¡¨ (Chinese version & English version) and ¡§New Beijing Cuisines¡¨. His latest Chinese cookbook " There is always a special meal that is worth your affinity" is published in November 2015, which is also the first Chinese cookbook that he has written in China.