Since graduating Sichuan Culinary College 30 years ago, chef Luo Bing has worked with some of China’s most celebrated chefs and kitchens.
Having developed his love of cooking watching his grandmother prepare family meals in Chengdu as a child, Bing began his professional career at the city’s five-star hotel, Min Shan, rising quickly to lead a team of 18 people as head chef at just 21 years old.
He went on to spend seven years working in the Canton province, developing his understanding of Cantonese cuisine, before returning to Chengdu to launch his own culinary concept, 9 Bowls, which he ran for three years.
Later, stints working in Hong Kong, Malaysia and across Europe led him to London’s celebrated Hutong, where he became executive chef in 2014. After three years at The Shard, he arrived in Dubai to take the helm as executive chef at FIVE Hotels and Resorts, launching Maiden Shanghai in May 2017.