RED BOWL

Chef de Cuisine

Zhu Qing

Zhu Qing brings 20 years of rich experience across eastern and western culinary cultures to his role 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 to 2005 he rose through the ranks to helm a Japanese hotpot restaurant. Returning to China, he further developed his western cooking 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.