Since the age of 14, he has traveled around Jiangmen, Taicheng, Guangzhou, Hong Kong, Zhanjiang and other places. He has studied dim sum under famous teachers such as Fu Huanting, Li Ye, He Feng and Lin Rong, and gradually integrated the strengths of each school. A style of his own, he was already somewhat famous by the time he was 20 years old. At the beginning of the founding of the People's Republic of China, he worked at Datong Restaurant in Guangzhou, organized and established an amateur dim sum learning group and served as the group leader. He also went to major cities in the country to learn from teachers. Later, he was transferred to Panxi Restaurant to be in charge of the dim sum department. In 1956, at the first exhibition of famous dishes and pastries in Guangzhou, his desserts such as honeycomb preserved meatballs, Yuye barbecued pork buns, and mandarin duck egg tarts were so popular that they won the "Famous Dim Sum" award. "Teacher" title. He was one of the first batch of special pastry chefs in Guangdong Province. He won the title of "Best Pastry Chef in the Country" at the National Master Cooking Show in 1983. He later served as the deputy manager of Panxi Restaurant. He has been engaged in making snacks for more than 60 years. He can not only make more than 3,000 styles of delicious snacks, but also turn the food into various floral patterns and lifelike animal shapes, giving people a beautiful enjoyment. For example, the famous green white rabbit dumplings he created are shrimp dumplings made into the shape of a small white rabbit, lined with green coriander and golden egg shreds, just like a group of small rabbits playing on the grass, lifelike. His works have won many awards at technical performances organized by the country, province and city. He has been rated as a national commercial system labor model and a Guangdong provincial labor model.

Luo Kun’s reputation also spreads far overseas. Foreign dignitaries such as former British Prime Minister Heath, former U.S. President Bush Sr., former Secretary of State Kissinger, and former United Nations Secretary-General Waldheim all tasted his dim sum when they visited China and praised his skills. In 1962, a group of 9 members of the Japanese "Gourmet Association" came to Panxi and asked to taste the dim sum made by Luo Kun. They also put forward quite demanding requirements: they must eat 10 dim sums every day, with 16 varieties of dim sum for each portion, including 4 varieties. Desserts and 12 savory snacks are available for one month, and the colors cannot be repeated. Luo Kun readily agreed. Nine Japanese diners take photos before eating snacks every day, then taste them carefully, and take away the last portion. On the 9th day, the Japanese were so convinced that they gave up the taste test, leaving behind praises of "well-deserved reputation". In July 1980, at the invitation of the "Chinese Famous Dish Performance Company" in New York, USA, Luo Kun and his team of 6 people toured seven major cities in the United States including Washington, New York, Los Angeles, and Philadelphia. When people watched Luo Kun's performance, they saw that the dough in his hand turned into a lively and cute "little white rabbit", a "little swallow" about to fly, and a sparkling and blooming "white plum blossom" in the blink of an eye. . During the tasting, the audience took photos one after another, and even treated them as precious handicrafts, wrapping them up and taking them home to enjoy with their relatives. Local TV stations and newspapers such as The New York Times, The Washington Post, and Overseas Chinese Daily reported on the grand performance of Luo Kun and others.

Although Luo Kun dropped out of school in his childhood, he always insisted on learning cultural knowledge in his spare time and was able to use physical and chemical principles to improve snack-making methods. For example, the traditional method of making lotus cake is to dip and fry it over slow fire. As the oil temperature rises, the petals gradually open. Luo Kun used physical principles to develop a method of sprinkling water in hot oil to generate vibration and then accelerate the opening of the petals. Another example is that Luo Kun integrated the optimization method of the famous mathematician Hua Luogeng into the production of mille-feuille puff pastry and determined the optimal ratio of lard and flour. This alone enabled Panxi Restaurant to save more than 1,600 kilograms of lard every year. , Hua Luogeng praised him for "not fattening pigs but increasing lard production." Not only did he teach a large number of apprentices, but in his later years he also wrote and published books such as "Cantonese Dim Sum", "Four Seasons Dim Sum", "Vegetable and Seasonal Fruit Dim Sum", "Sunday Dim Sum and Banquet Dim Sum", "Luo Kun Dim Sum Selection" and other books to popularize And contribute to improving dim sum making technology and spreading the food culture of "Eat in Guangzhou".

Due to Luo Kun's superb skills, hotels from Hong Kong, Macao or foreign countries often want to hire him with large sums of money, but he remains unmoved. After a dinner for foreign guests in the winter of 1964, when Premier Zhou Enlai thanked the kitchen chef, he tightly held Luo Kun's flour-covered hands; when they met again a few years later, Premier Zhou could still call him by name. Luo Kun joined the Communist Party of China in 1958 and was successively elected as a member of the Guangdong Provincial Committee of the Chinese People's Political Consultative Conference and a representative of the 12th National Congress of the Communist Party of China.

After retirement, Luo Kun gave up the high-paying recruitment in some hotels in Guangzhou, Shenzhen, Beijing and other places, and settled back in his hometown of Xinhua Town, Huadu. He served as a consultant for Huadu hotels, providing advice and training talents for the revitalization of the catering industry in his hometown. In 1992 He was elected as a deputy to the People's Congress of Huaxian County in 2011 and was named an outstanding Communist Party member of Huadu City in 1993. Died in 1999.