Bo Li
Chef-owner
The Fish Man, Richmond

Originally from Shandong, China, Chef Bo Li brings a profound mastery of bold spices, fresh ingredients, and authentic Chinese techniques. His culinary style reflects a distinctive blend of influences, marrying the precision and elegance of Japanese presentation with the robust, flavour-driven character of Sichuan cuisine.

Having honed his skills at one of Winnipeg’s leading French restaurants, Chef Li refined the art of preparing meats and fish with balance and finesse. His passion is deeply rooted in family tradition: his father, a master chef, founded a celebrated Cantonese seafood restaurant in Jilin, China, which later grew into a successful group of more than five establishments.

Under Chef Li’s leadership, The Fish Man has earned accolades, including Restaurant of the Year and Rising Star Chef of the Year 2022, and a place among Elite 30 Canada in 2025 by Chinese Restaurant Awards, ranking No. 9.

Jack Ge Feng
Chef-owner
Yuan’s Garden Restaurant, Richmond

Chef-Owner Jack Ge Feng of Yuan’s Garden Restaurant brings the refined elegance of Jiangsu and Zhejiang cuisine to Vancouver, expressing culinary artistry rooted in his Nanjing heritage. Each dish reflects respect for centuries-old recipes, crafted with precision, balance, and a storyteller’s touch.

Chef Ge Feng believes great food tells a story. At Yuan’s Garden, every meal invites guests on a journey through China’s gastronomic traditions, where flavour, technique, and culture meet in harmony.

Before founding Yuan’s Garden, he established the award-winning Shanghai Morning in Richmond in 2014, celebrated for authentic, beautifully executed dishes that became favourites. Many of those creations appear on Yuan’s Garden’s menu today, alongside Nanjing specialties such as Salted Duck and Big Bowl Noodles, both honoured with Critics’ Choice Signature Dish Awards from the Chinese Restaurant Awards.

Kaniia Sam
2K. Magic

Chef Kaniia Sam’s journey is defined by resilience and creativity. She began studying film at a young age, but family circumstances led her to change course, discovering a new form of storytelling through food.

Drawn to modern Chinese cuisine, she honed her skills through stages at leading restaurants in Hong Kong, quickly earning recognition for cooking at celebrity gatherings and private events.

In summer 2025, Chef Sam appeared on Tencent’s Chef of China, the region’s most influential culinary competition, selected among the Top 100 contestants. Though she did not win, the experience reaffirmed her dedication to learning and cooking with heart.

She was also featured at the 2025 Chinese Restaurant Awards Ceremony as the tasting reception chef, supporting Chef Sam Lam of Grand Hyatt Hong Kong at the Dim Sum Gala.

Guided by a simple mantra—keep cooking—Chef Kaniia Sam continues to rise forward.

Steve Kuan
Chef-owner
Torafuku, Vancouver

Born in Taipei, Taiwan, Chef Steve Kuan moved to Canada in his early teens and has since built a career defined by dedication, creativity, and versatility across the hospitality industry. Beginning as a server and bartender, his growing passion for food led him to pursue a culinary diploma at the Pacific Institute of Culinary Arts.

Steve started his kitchen career at Cioppino’s before joining the Hyatt Regency Hotel Vancouver, where his commitment earned him multiple provincial and national awards. He later completed his Red Seal certification under Chef Bruno Marti at La Belle Auberge, refining his mastery of classical cuisine and restaurant operations.

In 2012, Steve co-founded Le Tigre Truck, which quickly became one of Vancouver’s most celebrated food trucks. He later opened Torafuku near historic Chinatown, known for bold pan-Asian flavours. Under his leadership, Torafuku’s Taiwanese Beef Noodle earned the Critics’ Choice Signature Dish Award from the Chinese Restaurant Awards.

Wang Zhan Hui
Executive Chef
Xi’An Flavour, Richmond

Originally from Lantian, Xi’an—a county famed for producing some of the most skilled Shaanxi chefs—Chef Wang Zhan Hui has devoted over 26 years to mastering the bold, rustic flavours of Northern Chinese and Shaanxi cuisine. Since beginning his culinary career in 1999, he has remained committed to preserving the authentic tastes of his hometown, known for hearty textures, rich aromas, and a distinctive balance of spice and depth.

Now based in Canada, Chef Wang serves as Executive Chef of Xi’an Flavour, bringing the essence of Shaanxi’s culinary traditions to local diners. His philosophy remains unchanged: to present true, unadulterated flavours with honesty and precision.

In 2025, Xi’an Flavour was named among Elite 30 Canada, ranking No. 27, and received the Critics’ Choice Signature Dish Award from the Chinese Restaurant Awards for its celebrated Green Peppercorn Chicken.