Speakers

Chu Honglin

Editorial Director at Chinese Cuisine

Chu Honglin brings with her over 19 years of active involvement in the F&B industry and related media sectors. Her profound passion for wine and wine culture, coupled with an extensive knowledge base, equips her to curate the magazine's content related to wines and alcoholic beverages, among others.

Her professional journey spans various aspects of gastronomy-oriented media management, which includes conducting interviews with professionals in the food and wine industries, as well as organizing media events. Notably, Chu Honglin has also served as a final judge for food and wine pairing competitions in 2019 and was invited as professional evaluator on the CCTV Cookery King Competition program and other wine-related events.

Richard Yu

Principal at Grandgle Education

Richard Yu is a distinguished professional in wine sector known for his multifaceted roles and achievements. As the Principal of Grandgle Education, he leads with vision and dedication, shaping the educational landscape with innovative approaches in terms of diversified wines and alcohols. With a level 4 certification from the prestigious ISG International Sommelier Guild. He further demonstrates his expertise as a judge and host in multiple activities and competitions, such as the Interwine Sommelier Competition, which is a testament to his refined palate and extensive knowledge. His rich experience has built wide network among the different areas of wine and alcohol industry not only in China but also in relevant sectors around the world.

Richard's passion for exploration extends beyond the realms of academia and wine. Having organized and facilitated over 360 blind tasting competitions, sommelier contests, and aroma challenges across 50 cities, he has established himself as a prominent figure in the world of wine appreciation. Alongside his professional endeavors, Richard indulges in his love for travel, having ventured through more than 30 countries, enriching his experiences and broadening his horizons.

Wang Cheng

CEO/Partner at Shandong Anxunman Trading Co., Ltd.

As a professional in the wine industry, Wang Cheng has rich experience in national market research and brand planning. From 2013 to 2017, he worked at Esencia del Carche in the Jumilla, Spain, where he was responsible for the winery brand operation and investment promotion in the Chinese market. In 2017, Wang Cheng started to establish an import and export trading company and started to operate winery brands as well as successively inspected nearly a hundred wineries in France, Italy, Spain, Germany and the United Kingdom, and reached cooperation with nearly 20 wineries.

In 2019, Wang Cheng built a standardized wine warehousing and logistics tasting center, providing clients with upstream services such as winery negotiations, shipping, customs clearance, production area inspections, and trademark protection and registration services. He is committed to the multiculture of wines from the world. Not only he has extensive expertise for over 15 years in wine and alcohol marketing and promotions, but his connections within wine sector are wide, especially for Spanish wine. He has been engaging in lots of Spanish promotional campaigns with full knowledge of Spanish wine since he worked in a Spanish winery for 5 years.

Zhu Mi

CEO at Beijing HaoYunLai Co., Ltd.

Mi Zhu, a Chinese American, is a distinguished expert in the global beverage industry. He has held leadership roles in the beverage categories at Fortune 500 companies such as COFCO, Amazon, and Alibaba, amassing extensive experience and management skills. As a professionally certified senior wine taster in the UK, he also holds wine expert certifications from multiple governments and serves as a wine ambassador for several countries. 

Mi Zhu's influence in the beverage industry is not only reflected in his professional qualifications but also in his significant contributions and deep insights into industry development. He has organized and hosted numerous wine industry summits both domestically and internationally, playing a crucial role in advancing the sector. His comprehensive understanding of the global beverage market and expertise in wine tasting have earned him an excellent reputation in the field. 

With a diverse background and exceptional professional capabilities, Mi Zhu has made significant contributions to the growth of the beverage industry. He is highly respected and recognized by his peers for his commitment to the long-term development of the industry and for continuously driving progress and innovation. 

Li Wanyi

Independent Wine Educator & Wine Journalist & Wine Business Consultant at Wine Lee Talk

Christina, who used to study in Lausanne, Switzerland, became the official wine promotion ambassador of Switzerland. She graduated from the Burgundy Business School in France with an MBA in Wine and Spirits Business (Master of Business Administration) and served as a media ambassador for the university. She is currently Master of Wine Stage 1 Student. Not only that, in the industry, Christina has multiple identities. She is a media person, a KOL, an educator, and a wine business consultant. After winning the WSET Diploma as the youngest age of the year, she was selected as one of the top 50 influential people in the global beverage industry by WSET and IWSC.

Wang Xiao

Director of Education at Grapea & Co.  

In 2018, Wang Xiao obtained the WSET Level 4 Diploma. She has worked in well-known e-commerce platforms and wine media and has served as a product manager for several wine e-commerce companies. Since 2019, she has been engaged in wine education, responsible for teaching WSET wine and spirits courses, as well as related tasks such as wine list formulation. Additionally, Wang Xiao is a certified instructor for multiple official associations, including the Spanish Wine Specialist Certification, and official wine certifications for Germany, California, and Chile, as well as an AXA Sweet Wine course instructor. She trains over a thousand students annually. 

Wang Xiao has served as a judge for several wine competitions, including the Shanghai International Wine Challenge (SIWC), the China (Ningxia) Helan Mountain East Foothill International Wine Competition, and the International Wine Challenge (IWC). She has a deep understanding of wine quality and market trends. 

Javier Meng

Director & Owner at La Jamoneria

Chengzhen Meng (Javier), Born in 1993, after graduating from high school, I went to the Autonomous University of Barcelona in Spain to study Hotel Management. During my internship in the kitchen, I developed a deep interest in cooking. I then attended Hofmann, one of Spain's finest culinary schools, located in Barcelona, where I worked for two years at Hofmann’s Michelin-starred restaurant.  

After graduating, I engaged in work related to catering equipment and ingredients. In 2018, the Spanish company I worked for was invited to participate in the first China International Import Expo. In 2019, we established Xiangya Food Technology Co., Ltd. in Shanghai. Besides, I am the founder and head chef of La Jamoneria restaurant. In 2023, I published China's first book on Spanish ham, "The Complete Guide to Spanish Ham," with the hope of helping Chinese consumers better understand Spanish ham and aiding the industry's standardized development. 

Xiong Yaqin

GM of CQ branch at Shanghai Juerui Industry Co., Ltd

Xiong Yaqin (Ivy) possesses a deep understanding of the Spanish wine and agrifood products and international market and has successfully built strong relationships with suppliers from Spain. Her expertise lies in sourcing high-quality products, , promoting them and ensuring  delivery, both for restaurants and retail. 

With her dedication and strong cultural knowledge and fluency in multiple languages, she is adapted at navigating the complexities of introducing new products to different markets in China, including the Chengdu-Chongqing region. Along with extensive contributions to promotional activities especially for wine, she brings a crucial viewpoint of the imported wine strategies in the Chinese market and combining its promotion with other Spanish products.

Zhang Henyu 

Professor/Secretary General Sichuan at Tourism University/Food Culture Promotion Association

Chef Zhang, based in Chengdu, the professor at Sichuan Tourism University and Secretary General of the Food Culture Promotion Association in Chengdu, has multiple interesting experiences to be considered including restaurant owner, lead role in a cooking school, in a chef’s association and as chef himself in restaurants and hotels, with extensive experiences both in Chinese and western food.With two decades of unparalleled experience in his repertoire, he has garnered widespread recognition in the culinary realm, having worked in restaurants in Spain, France or Costa Rica.

Chef Zhang's multifaceted expertise extends to collaborating with numerous Food and Beverage (F&B) enterprises and prestigious five-star 

Wang Yuxiang

CEO at Douguo

Wang Yuxiang is an expert introduced by Beijing Municipality and has been the chief planner of professional dietary publications for years, such as Food and Nutrition: A Guidebook on Reasonable Diet for School-Age Children and Work and Practice: Cooking and Nutrition. Wang Yuxiang is also a practitioner of Internet lifestyle service and is committed to the construction of outstanding lifestyle service platform. In 2011, Wang Yuxiang chose food sector as his starting point to found Douguo, which has developed into the leading food interactive community network in China. 

Eric Mao

Culinary trainer at ShangriLa

Eric with more than 14 years of experience in the industry, he has international experience working in different countries such as Singapore and Malaysia and has developed a significant part of his career in Shangri-La hotels. Specializing in Mediterranean cuisine, he has received numerous achievements and awards throughout his professional career. He was selected for the Hospitality program in Spain which gave him 

Tony Guan

Head Chef at Prego Mediterranean Restaurant of the Westin Beijing Financial Street

Tony Guan has 18 years of experience in Western cuisine, starting from the most basic position as an intern to becoming the head chef today. He has worked in the Kempinski Hotels Group, Shangri-La Hotels Group, InterContinental Hotels Group, Universal Resort in Beijing, and is currently in the Marriott Hotels Group. He has experience working in various types of kitchens, including ADD kitchens, à la carte Western kitchens, and Western banquet kitchens.

Driven by his passion for Western culinary arts, Tony Guan is dedicated to improving himself, constantly researching and learning. He particularly excels in Mediterranean-style dishes and innovative French cuisine. During his career, he has had experiences working with many Western culinary masters around the world. For instances, he had worked with the team of French Michelin chef Alain Ducasse and received high recognition. The following year, he collaborated with the Michelin three-star restaurant Mirazur. Currently, at Prego Restaurant, he bases his offerings on Mediterranean flavors, integrating The Westin's "Eat Well" philosophy to provide guests with healthy, nutritious, and delicious meals. Under his leadership, the team has won the Marriott Excellent Kitchen Team Award in Northern Region of China.