A native of Shanghai, Alex comes from a family of artisans. Though he was originally trained in Chinese cuisine, he found his passion for European culinary arts when pursuing his Master’s degree in Italy. After working at Antica Osteria del Teatro in Piacenza for two years, he returned to Shanghai and joined the opening team of Va Bene. Over the next 10 years, Alex worked at various hotels in Shanghai, including the Peninsula and the Marriott, where he gained not only culinary skills but also experience in leading a kitchen team and managing its operations. When Taian Table opened in 2016, Alex joined the team as executive sous chef. In January 2019, Alex competed in the Bocuse d’Or World Finale in Lyon, France, representing Team China.