Chef Xuan Jiang is a master chef with deep roots in Sichuan cuisine and over three decades of experience in the culinary industry.

In 1993, Chef Yang began his hospitality career at Galaxy Dynasty Grand Hotel (银河王朝大酒店) in China.

In 1994, he moved to Shufengyuan Restaurant’s main branch in Chengdu and served as Business Manager at Nanqiao Grand Hotel while working with its hotel trading company.

In 2004, Chef Yang founded Zijing Asakusa Restaurant Management Company in Chengdu, serving as advisor and overseeing operations of 48 restaurant outlets.

In 2015, he led his company’s team to participate in the CCTV “King of Chefs” competition, showcasing his culinary leadership.

2016年加入四川老师傅传统技艺研习会，注册中国烹饪协会资深烹饪大师 ，荣获首批协会颁布匠人证书

In 2017, he co-opened the Flushing Sichuan restaurant “Alley 41 Shu Xiang”.

Looking ahead to March 2025, Chef Yang is set to debut a new fermentation-themed Chinese restaurant named “Too Hot” in Harvard Square, Cambridge, Massachusetts, heralding his continued expansion into international culinary innovation.