Tiangsong Zeng was born and raised in Yangzhou, known as the world’s capital of gastronomy and the home of Huaiyang cuisine. He graduated from Yangzhou University’s Culinary Tourism College in 1993, having studied under renowned Chinese culinary master and professor, Zhou Xiaoyan.
From 2005 to 2009, he served as Executive Chef of the Shanghai Restaurant at Beijing International Hotel. He then became Deputy Executive Chinese Chef at China World Hotel, China World Trade Center (managed by Shangri-La Hotels and Resorts) from 2009 to 2013.
In 2013, he moved to the United States, where he currently serves as Managing Director of Harbor Seafood Restaurant. His philosophy centers on connecting people through food, believing that cuisine is a matter of conscience. He is dedicated to upholding tradition while fostering innovation, with the goal of promoting Huaiyang cuisine globally.