Pan Bing-qiang

Raised in a family of keen foodies, Pan Bing Qiang grew up immersed in kitchens and joined the industry straight out of school. He’s spent more than 20 years in food and beverage, with seven of those leading kitchens across the Chinese Mainland. From Beijing to Hainan, he honed not only his technical skills but also his ability to build and manage teams from scratch. One of his most memorable challenges was orchestrating a 100-person Chinese banquet in rural Australia – as the sole Chinese Chef on the team. For Pan, the greatest reward remains simple: seeing diners enjoy his food. That satisfaction, he says, beats any title.