Zhu Qing brings 20 years of rich experience across eastern and western culinary cultures to introduce a brand-new dining experience as Chef de Cuisine at RED BOWL. From humble beginnings in 1995 learning the basics of western cuisine in a Beijing hotel coffee shop, he expanded his horizons to South Africa, where from 2001-2005 he rose through the ranks to helm a Japanese hotpot restaurant. Returning to China, he further developed his western skills at Courtyard, a renowned French restaurant, before his first sous chef appointment helming a Japanese restaurant in Shanghai.
He made his name as sous chef heading the kitchen at award-winning Beijing restaurant BEI, presenting a unique fusion of traditional Northern Chinese and Western cuisine. His eclectic culinary career continued at East Hotel’s Japanese restaurant Hagaki before joining Rosewood Beijing.