Abroad - Spanish chef Ferran Adria & younger brother Albertadriá Natura Ferran Adria Ferran Adria, born in Spain in 1962, is known as the leader of molecular gastronomy in the world today.

Located in Roses on the Costa Brava, Chef Ferran's restaurant El Bulli on the Spanish coast has been named the best restaurant in the world for three consecutive years in 2006, 2007 and 2008, and maintains three Michelin stars.

Ferran has a workshop in Barcelona called El Taller, which is used by chefs from all over the world to research and exchange molecular desserts.

Another chef, Ferran Adria, is Ferran Adria's younger brother. Ferran Adria and his brother specialize in different fields. Albertadriá Natura focuses on the research of molecular desserts and enhances the status of desserts in restaurant dining through sensory experiences such as dessert shapes, taste buds, and color matching.

and customer satisfaction.

Domestic - Guo Hongxiao Master Guo Hongxiao is one of the earliest Chinese chefs in China who came into contact with molecular gastronomy. He is an international master of culinary arts and a recipient of the French Cordon Bleu. He is known as the leading father of Chinese molecular gastronomy.

In 2007, Teacher Guo Hongxiao cooperated with Michelin chefs from the United States, Spain, and Germany to systematically learn various production techniques of molecular gastronomy. She received guidance and help from Ivy Tiss, a physics academician of the Collège de France, the father of molecular gastronomy, and learned

Molecular gastronomy technology of the world's avant-garde art school.

In 2009, Guo Hongxiao founded the New Thinking Zhengzhou Molecular Gastronomy Official Cooking Center in Zhengzhou to teach popular Western molecular cooking elements and creative Chinese cuisine training courses.