Jereme Leung is the creative powerhouse who has developed a number of well known F&B projects across Asia and an innovative style of cooking called ‘New Chinese Cuisine.’ Leung was the founding chef and creator of the Whampoa Club, which has given birth to two stunning restaurants, one situated in the prestigious Three on the Bund complex in Shanghai and the other located in a classic courtyard home on Financial Street in Beijing. 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. 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 – 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. A multi-faceted understanding of the different Chinese kitchens in the region has allowed him to create a contemporary culinary style that improvises, not for the mere sake of creating something new, but rather to create something worthwhile. His approach is rooted in a carefully considered craft that remains sensitive towards culinary history. With a constant passion for exploring the roots of Chinese cuisine, Leung has made annual pilgrimages to China's different regions in a bid to study local recipes, ingredients, and culture since the 1990s. 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, Leung has become a much sought-after consultant and ultimately a brand unto himself. In 2006, he was appointed as consultant chef by The China House at the legendary Mandarin Oriental Hotel, Bangkok. In 2008 he help created cuisine concept for Empress Jade, a restaurant atop Singapore’s Mount Faber Hilltop that serves Singaporean Heritage Chinese Cuisine. In 2010, in the capacity of F&B consultant, he developed the world’s first Shanghai Tang Cafe concept working with international fashion brand, Shanghai Tang. He was the F&B consultant to COFCO, (Largest food producing company in China) Shanghai Expo 2010 exhibition hall. In 2011, China Eastern Airlines has also engaged Leung to design special menus for their First and Business Class Cabins on international routes. In addition, he is also Chinese Cuisine Consultant to W Taipei and W Guangzhou, InterContinental Hotel, Wuxi, Dragon Hotel, Hangzhou and is currently developing a number of restaurant projects for several well known international hospitality brands.