Tonggang Wang, a renowned Chinese – American chef born in April 1954, hails from Muping, Shandong. With over 40 years of experience, he’s a master in Huaiyang cuisine and Chinese pastries. He innovatively crafted dishes like West Lake Boat – shaped Pastries. As the former chef – in – charge at Beijing Minzu Hotel and now head of technical consultant for renowned restaurants in California and New York, he has spread Chinese food culture globally, winning titles like “Best Chinese Chef” and “Master of Chinese Cuisine”.