At 34, Kevin Zhu has already clocked more kitchen miles and career pivots than many chefs twice his age. He has been a farmhouse wok master, a fledgling apprentice scrubbing floors, a restaurateur-entrepreneur in northern China and the youngest Chinese executive chef in the Shangri-La hotel group’s history.
Today, he stands at the helm of Lakeview Palace at Wynn Palace in Macau, quietly orchestrating one of the most intriguing culinary conversations in the Chinese-speaking world: a seamless, soulful marriage of Cantonese and Jiangnan gastronomy.
But his path was never a straight line – it began with a decision that was not even his own.
Read Full Article At Source
