Zhang Zhengdong studied with his father and brother since childhood, and later studied under the old gentleman Wang Zhifu, the master of Huaiyang cuisine and the head of Meijia cuisine. Zhang Zhengdong has two identities, one is a direct disciple of Meijia Cuisine, and the other is the legal representative of Shanghai Dongyao Catering Management Co., Ltd. Now he is the executive chef and catering director of more than 20 hotels and restaurants in Beijing. Or the identity is heavyweight. If you add another identity, that is, he was born in a culinary family and was exposed to exquisite Huaiyang cuisine since childhood. He is not only a first-class cook, excellent in management, but also unique in changing dishes and personnel management.

Interpretation of Zhang Zhengdong

Zhang Zhengdong 17 was a chef, and his father and brother were both Huaiyang chefs, which cultivated his interest in cooking. Later, he was personally taught by Wang Zhifu, a descendant of China Huaiyang cuisine master Meijia cuisine, which made his craft full of mystery. Up to now, from the kitchen 16, I have been re-elected as a chef for 4 years and executive chef for 8 years, breaking two personal records: from the kitchen to now, there is no record of unemployment for one day; I have never stopped my management work since I became a chef.

Perhaps the most interesting thing in Zhang Zhengdong's resume is how he became a disciple of the United States and Canada. Master Wang Zhifu is now over 60 years old. Zhang Zhengdong is his youngest disciple and a closed disciple. Among many chefs who follow Meijia cuisine and want to learn from Wang Zhifu, it is really not easy for Zhang Zhengdong to stand out. It is said that he first met Wang Zhifu at a dinner party in the army. At that time, not only Zhang Zhengdong, but also many comrades-in-arms had the idea of learning from Wang Zhifu, but no one asked this question. Later, due to an opportunity and Zhang Zhengdong's own efforts, his professionalism touched Wang Zhifu, so Zhang Zhengdong was included in the list of descendants of Meijia cuisine. From this, Zhang Zhengdong summed up one point: work hard and be a business person.

His dedication and wisdom touched more than one person in Wang Zhifu. At present, the chef who has been with him for the longest time is 12 years. In 2004, the chef who worked with him for more than three years held a party of more than 90 people. So many people can stay with him, which is the greatest embodiment of his personal charm.