Chinese-Australian chef Chen Yichun began his training at the Sichuan Cooking Technique School in China. Right after graduating, he was promoted as a culinary instructor at the Sichuan Higher Institute of Cuisine. There, he specialized in Sichuan cuisine, one of the five major Chinese cuisines.
In his 20+ years of culinary & hospitality experience, he has traveled around the world and became well-versed in various ethnic cuisines: Australian, Chinese (Sichuan), and Italian. Recognized by multiple awards, Chef Chen also won the Gold medal in the Fifth International Chinese Culinary Competition, held in Times Square, New York City. He is also a culinary writer, having contributed to multiple major Chinese media outlets.