Luo Zizhao


Hailing from a city referred to as the “the City of Chefs,” Shunde, in the province of Guangzhou, China, Chef Luo has received many awards for his outstanding contributions to the Asian food industry over the course of his illustrious 30-year career. Known as one of Beijing’s “Top 4 Chefs,” Chef Luo has worked as an executive chef for some of China’s most famous restaurants. Many of his former apprentices now work as head chefs in China’s five-star hotels.

Over the course of his career, he received a number of awards, including “Medal Master of Chinese Cooking,” “Guangdong, Hong Kong and Macao Chef,” and “Huang Tai Asian Kitchen Medal,” all attesting to his exquisite culinary acumen. Chef Luo was also the gold medalist in the 4th International Chinese Culinary Competition held at Times Square. In 2014, he was the sole master chef representing the State of New York in the prestigious Great American Seafood Cookoff. In 2015, he served as lead judge to the 6th International Chinese Culinary Competition at Times Square.”