News for the Hospitality Executive
Wynn Macau Opens Its Most Ambitious Restaurant: “Golden
Executive Chef Liu Guo Zhu Brings His Top Seven Apprentices
Hong Kong /Macau, 17 February, 2010 - After a successful two-year search for Mainland China’s best chefs, an exhaustive multi-million renovation, and months of culinary research, Wynn Macau launches Golden Flower, its most ambitious and exclusive restaurant to date. Set in an opulent and exclusive dining room, Golden Flower celebrates the life of the historic Cantonese Qing dynasty official Tan Zongjun with the authentic flavors of China’s interior -- Tan, Lu (Shandong), and Sichuan. Signature dishes include: Braised Jinshan shark’s fin in supreme chicken broth, Imperial dessert and many more.
Tan Zongjun inspired several generations of chefs to uphold the traditions of Tan Cuisine, including Golden Flower’s very own Chinese Executive chef Liu Guo Zhu, who worked for more than a decade in the same kitchen as a chef from the original Tan household. Master Liu, who heads Golden Flower and oversees Wynn Macau’s entire Chinese kitchen operations, was discovered during Wynn Macau’s exhaustive two-year search for China’s best Mainland Chinese chefs.
Passing the Torch: Golden Flower’s Culinary Brigade
Over a career spanning four decades, Master Liu has mentored hundreds of young Chinese chefs, teaching them the time-honored recipes for the Tan, Lu, and Sichuan cuisine of the Beijing Hotel and the Beijing Grand Hotel. He brings to Wynn Macau his top seven apprentices, who have gone on to illustrious careers in Beijing’s most prestigious kitchens. His four decades of work experience include more than twenty years at the legendary Beijing Hotel (where he cooked for Her Royal Highness the Queen of England, US Secretary of State Henry Kissinger, and Chinese leader Deng Xiao Ping); Executive Chef at the Beijing Grand Hotel; and Chief Instructor at the Chinese Culinary Institute of Hong Kong.
Liu Guo Zhu – “The Master”
Master Liu Guo Zhu is the Executive Chef of Wynn Macau’s entire Chinese culinary operations, with a special emphasis on overseeing Golden Flower. Armed with a firm knowledge of Tan cuisine, Liu did his best to uphold the traditions of the storied Tan family. He also began teaching his apprentices the ways of the Tan household cuisine, particularly after his master chef died in the 1980s. Being an innovator, Master Liu encouraged his disciples to improve upon recipes, establishing a more open, creative learning environment than the traditionally regimented Chinese kitchen.
In the late 1980s, Master Liu advanced his career by taking the helm of the new Beijing Grand Hotel’s entire culinary operation, where he stayed for 14 years, developing young talent, creating new concepts, and safe guarding the cherished culinary traditions of Northern China and Sichuan. His son Liu Jie, after spending two years in the army, decided to follow the legacy of his father – much like Tan’s son, Zhuanqing – and joined Master Liu at the Beijing Grand. In the early 2000s, each went their separate ways, with Master Liu assuming the position of Chief Instructor at the Chinese Culinary Institute of Hong Kong, and his son earning a prestigious role as Chinese Executive Chef of the Hong Kong Jockey Club in Beijing, where he cooked Tan dishes for many Chinese celebrities.
After working separately for several years, father and son have now
reunited to open Wynn Macau’s exclusive new restaurant, Golden Flower,
to carry out the traditions of the celebrated Tan family. Master Liu has
also enticed six of Northern China’s finest chefs, all his past apprentices,
to join this adventure, as they celebrate and revive the culinary traditions
of northern China, the Tan household, and Sichuan, sharing them with the
Pearl River Delta and bringing back the Tan culinary legacy to the region
where Tan Zongjun originated.
The chefs whom Master Liu has brought to Golden Flower share many traits. All Beijingers, they began their careers under the stewardship of Master Liu. While they have a background cooking various schools of Chinese cuisine, they are bonded by their passion to create China’s best northern cuisine. Members of Golden Flower’s Culinary Brigade include:
Wang Yong – “The Rock”
Liu Jie – “The Filial Son”
Bai Ying – “The Wizened Elder”
Shi Wei Dong – “The Workhorse”
Chen Hai Song – “The Gentle Giant”
Zhang Xiao Xin – “The Artist”
Ren Jie – “The Kid Brother”
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