“Global Gourmet takes great pride in presenting select Michelin-starred Chefs and restaurateurs in sharing their insights and aspirations for having received such life-changing recognition. Herein also, they are kindly requested to give an assessment of the annual Global Gourmet Chef par Excellence Culinary Competition so that it may better serve the culinary profession and catering industry in continual pursuit of Excellence.
《环球美味》精选米其林星级大厨，交流烹饪的见解，分享成功的经验。同时，大厨们对环球美味全国卓越大厨烹饪大赛也发表了各自的看法，激励我们继续在厨师和餐饮行业追求卓越。”
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Gary Yin 尹浩
King's Joy, 3-Michelin Stars, Beijing
京兆尹（北京），米其林三星
First and foremost, I would like to express gratitude to the Michelin Guide for recognizing King's Joy. The recognition is also in support of our endeavor in promoting Chinese vegetarian culture, sustainability, and healthy lifestyle. The recognition is inseparable from the joint efforts of the entire team that King's Joy and we continue to do so with our vision and commitment to healthy lifestyle, consistency of quality products, polished culinary skills, meticulous service, and elegant environment, altogether creating memorable experiences and positive word-of-mouth among our customers. The old saying, "Delicious food is king" refers to the fundamental conditions for the successful F&B business in satisfying gustatory senses at a level that translates to memorable experiences. The Michelin Star is also founded on the high degree of customer satisfaction, healthy food, environmental protection, and positive effects of a rational lifestyle. On these criteria, King's Joy has been awarded 3-Michelin Stars as well as the Green Star for two consecutive years.
The range of ingredients in vegetarianism is naturally more limited than most restaurants, which in itself has a certain level of difficulty. Moving forward, we earnestly hope to continue delivering memorable dining experiences to each and every guest with the intention to spread the consciousness for health, environmental protection, and love of life. The determination and will to promote human dietary civility, through continuous research, attention to details, and persistence for perfection will altogether create an altruistic cycle of sustainable development. The 3-Michelin Stars recognition is not the ultimate goal, but rather the means to an end in promoting the importance of sustainable development and natural, healthy living through mindful eating. Since its opening, King's Joy has never forgotten its original intention. We serve as a platform to integrate traditional Chinese culture and wisdom with vegetarian food, thereby spreading such culture and practice for the greater benefit of the world. All the accolades are a testament to how strong our will is in making the world a better place by effecting positive changes via a simple act such as dining. Thanks again for the determination and effort of the King's Joy family. We are also ever-grateful to all our customers for their support!
Known through the culinary industry and befriended through mutual love of cooking, the annual Global Gourmet Chef par Excellence Culinary Competition provides a platform for young chefs locally and abroad to learn from one another in a competitive show of culinary skills. Today, China's F&B industry is experiencing unprecedented prosperity and growth. As China's fine dining scene evolves, Global Gourmet can provide professional upgrade throughout the competition, so that chefs can continue to improve in mutual exchanges and as well create new opportunities for China's catering industry.
首先，感恩《米其林指南》给予京兆尹的充分肯定，这不仅代表了国际权威餐饮指南对京兆尹发扬中华素食文化的支持与认可，同时也肯定了京兆尹多年来推广本源、自然、有机、慢食、环保、公益等理念与实践可持续发展绿色健康生活方式的建树。京兆尹能连续获得米其林认可，离不开团队的共同努力，这需要我们拥有对健康蔬食的国际化视野、精湛的烹调技艺、美学功底和对生活的热爱。稳定的出品、细致的服务、优雅的环境、美好的体验、顾客和同业的口碑相传，这是我们不变的追求。同业间流行一句话，“好吃，就是王道”，餐饮经营成功的根本条件之一是好吃。我认为，好吃又有好口碑，让每位食客享受最完美的用餐体验，并留下人生中最美好的回忆，是我们永远的目标。米其林摘星，也正是源自于顾客们的高度满意、对蔬食健康和环保理念的肯定与支持，所产生的效果。
京兆尹已连续两年获颁米其林三星及绿星奖，已成为全球最好的餐厅之一。素食可选用的食材有限，要获得米其林三星的难度是非常高的。在未来，我们有希望把素食做好的诚心、希望将美好带给顾客的真心、希望传播健康环保护生大爱理念的用心、希望促进人类饮食文明的决心。我们会继续不断钻研，精益求精，注重细节，尽善尽美，为利益大众的护生素食付出不懈的努力，创造可持续发展的美好生活。米其林三星不是最终的目标，其背后的意义，是为了推广本源、自然、健康、环保、护生、可持续发展的健康生活理念，京兆尹从开业至今不忘初心，借由京兆尹这个平台，将中华传统文化与智慧融入素食之中，向全球传递大爱文化，获得米其林三星，再加上绿星奖，成为全球先进的推广可持续发展理念的模范餐厅，意义非凡，是至高无上的荣誉，也是京兆尹的使命与担当。再次感恩京兆尹大爱护生团队全体小伙伴们的努力，感恩顾客的支持!
以厨艺相识，因热爱相交，环球美味全国卓越大厨烹饪大赛为国内外的专业厨师提供了互相切磋厨艺及展现烹饪技巧的平台，这是业内沟通交流的渠道之一，让每位餐饮服务行业的从业者有了更开阔的空间。中国餐饮业正历经空前的繁荣增长，《环球美味》作为中国最高端的美食与饮品的主流杂志，在比赛的过程中能给予专业点评，让厨师们可以在相互交流中不断提升，为中国餐饮业创造更多的优秀作品。
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Gabriele Delgrossi
8 ? Otto e Mezzo BOMBANA Shanghai
2-Michelin Stars
8 ? Otto e Mezzo BOMBANA（上海）
米其林二星
8 ? Otto e Mezzo BOMBANA Shanghai consecutively retained 2-Michelin Stars since its opening in 2017. We take great pride in sharing the culinary philosophy and principles of Maestro Umberto Bombana who from the start emphasized and inculcated in us quality of food ingredients, freshness and seasonality, and simplicity of execution, altogether a culinary craft coming from the heart. And as Chef de Cuisine, I am guided by his culinary mantra.
Consistency plays a key factor in keeping the Michelin Stars recognition. In this regard, there is no room for compromise, whether searching for the best products or recreating consistent flavors in the best interest of the guests and their dining experiences. Our kitchen team, composed of young and highly motivated professionals, focuses on maintaining consistency while I continue to innovate and create food worthy of recognition, whether by foodies or food connoisseurs.
In regard Global Gourmet Chef par Excellence Culinary Competition, I believe it is very important for the future of our chefs. Thanks to this initiative, chefs from near and far have the opportunity to test themselves and assess the degree of their experience and training in the presence of esteemed members of the Supreme Jury. Moreover, the event opens new avenues to the career and future of chefs.
I am also fully convinced that the competition in cooperation with Le Cordon Bleu provides the platform for connecting this generation of chefs for developing their culinary skills and opening career opportunities.
上海8 ? Otto e Mezzo BOMBANA自 2017 年开业以来，连续获得米其林 2 星。我们很骄傲能跟随Umberto Bombana 的烹饪理念和原则，他从一开始就向我们强调，食材的品质、新鲜度和季节性，加之朴素的呈现，完全是一种发自内心的烹饪工艺。作为主厨，我以他的烹饪理念为指导。
品质的一致性是保持米其林星的关键。在这方面，没有妥协的余地，无论是寻找最好的食材，还是为客人的喜好和用餐体验而重塑一致的风味。我们的厨房团队由年轻且积极上进的专业人士组成，专注于保持出品的一致性，而我则不断创新，创造出值得美食家或美食鉴赏家认可的美味。
关于环球美味卓越大厨烹饪大赛，我相信这对我们厨师的未来非常重要。多亏了这个比赛，让来自世界各地的厨师有机会在权威的评审团面前测试自己，评估自己的水平和经验。此外，这个活动为厨师的职业和未来开辟了新途径。
我也完全相信，这一与蓝带国际学院合作的比赛为年轻一代的厨师提供了相互交流的平台，有助于他们提升自己的烹饪技艺，获得更好的工作机会。
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Steven Chang 常龙山
Zhiguan Courtyard Restaurant, Beijing
1-Michelin Star
止观小馆（北京），米其林一星
The Michelin-star recognition is both an honor and encouragement for me. It also gave me and my team a much stronger sense of responsibility towards both diners and the profession we are in. Such responsibility is a vital part of our mission to continually provide customers with exceptional food and high-quality products. We have always been guided by the principle of eating in the right season and appropriate occasion, making good use of seasonal ingredients indigenous to our region at Liaohe estuary. At the same time, we adhere to the culinary mantra of simplicity of presentation and authenticity of taste. Moreover, we are more dedicate than ever to meet the needs and expectations of our customers by continually improving and refining our craft with the ultimate goal of promoting our Northeast regional cuisine and culinary culture of its minority to diners from all places and walks of life.
Global Gourmet Magazine and events have enriched us tremendously in learning and understanding diverse cuisines, food cultures, and cooking methods across the world, including new cutting-edge culinary techniques and evolving trends in the catering business. Such knowledge broadens our horizons in practicing our chef ’s profession. The annual Global Gourmet Chef par Excellence Competition, now on its tenth years, has been an invaluable platform for chefs of different backgrounds to come together and share each other's culinary artistry, creativity, and innovation, thereby opening new horizons for bettering our craft and catering service. I herein extend my heartfelt gratitude to Global Gourmet and wish more power to its mission.
赢得这份荣誉既是认可，也是鼓励，同时肩负责任感更强，如何不断的为顾客提供优质、好吃、惊艳的产品是我们从厨者的使命。我们一直遵循不时不食，不地不食的原则，深度挖掘辽河流域本土食材，秉持着本真食材精简烹饪的原理，以匠人烹饪之精神来表达我们的产品，既要迎合市场的需求，更要内向的探索不断的学习，把家乡美食推广出来，让更多食客对东北菜有一个更深入的了解，对本土小众菜系——辽河口渔家菜有一个更新的认知。
通过《环球美味》杂志了解到了国内外最前沿的信息，以及学习了各知名店各菜系不同的烹调原理技法，让我开阔了眼界。连续10 年举办的全国卓越大厨烹饪大赛更是给厨师行业搭建了一个相互学习、切磋、交流的平台，对于每一位参赛者都是一次经验的历练与技术的提升。同时，《环球美味》杂志聚焦餐饮市场最前沿的信息报导及发展趋势分析，祝杂志越办越好！
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Li Qiang 李强
Cai Yi Xuan, Four Seasons Hotel Beijing,
1-Michelin Star
采逸轩，北京四季酒店，米其林一星
Receiving the Michelin Star Award, whether for chef or restaurant, is a career-defining achievement. However, having the award and being able to retain it is altogether another level of pursuit. For Cai Yi Xuan, retaining its 1-Michelin Star for 3 consecutive years comes with more challenges, particularly in regard guest expectations. Consistency in the kitchen is crucial and only with a stable team can this be assured. For me, I believe "The basis for Innovation is tradition". And, the recognition bestowed on Cai Yi Xuan and me has been the driving force behind our innovative pursuit. To get as close and authentic as possible to the taste of ingredients and their indigenous origins, freshness and seasoning are two key factors. So, with freshness guaranteed coupled with the traditional way of preparation, we are able to render delightful nuances to the dishes we create.
Since 2013, Global Gourmet has been holding its Chef par Excellence Culinary Competition, now on its 10th year, attracting thousands of outstanding chef participants from across China and the world. Such coverage, professionalism, international criteria, and integrity of judging are factors contributory to the culinary competition as the most authoritative and respected industry event in China. Four Seasons Hotel Beijing continues to encourage its chefs to participate in the Chef par Excellence Culinary Competition to engage and bond with other participating chefs. I believe this is an invaluable platform and opportunity for any participating chef to have the opportunity of discovering new ways with ingredients, to improve culinary skills and techniques, and be motivated by the recognition of culinary excellence.
获得米其林星级评定，是每一位厨师职业生涯中里程碑式的成就，而保持水准得以连续获得认可并不是一件容易的事情。采逸轩团队成员每天都承受着巨大的压力，致力于呈现稳定的高水准出品。服务团队及厨房团队的稳定是至关重要的，只有稳定的团队才能为餐厅整体的稳定打好基础。我常说一句话“只有回归传统，才能找到创新的新思路”。米其林给予我或者采逸轩的荣耀恰恰可以变成不断创新的原动力。把控菜品从两方面无限接近原产地风味，一个是新鲜度，一个是调味。将食材与风味串联起来，以传统技艺揉合新鲜食材，才能呈现出让人耳目一新的滋味。
自2013 年开始，环球美味全国卓越大厨烹饪大赛已经连续举办十届，吸引了数千名全球优秀的参赛者，庞大的比赛规模，专业的评审机制使得大赛成为国内高权威性和专业度的烹饪赛事之一。北京四季酒店持续鼓励多位厨师报名参加比赛，与来自不同城市的大厨比试切磋，增强了厨师团队的荣誉感和凝聚力。我认为，这个大赛为年轻厨师提供了一个成长历练过程中的宝贵平台，让他们有机会看到不同的创作方式，或是对食材的不同处理，帮助他们在比赛中不断进步，争夺卓越大厨的桂冠。