Shinho witnessed the first "MICHELIN Mentor Chef Award" in China

In the evening that 2026 Beijing Michelin Guide was issued, a special award was presented in China for the first time--"MICHELIN Mentor Chef Award". When Zhang Yifeng, the executive chef of Chaozhou Cuisine Restaurant, got trophy from Miss Jia Xiaojin, the general manager of WEI DA MEI Catering Service Business Unit of Shinho, he said: "chef is my bywork; inheritance is my lifelong occupation and mission." This sentence tells the original intention of Shinho and Michelin Guide jointly setting the award.

WEI DA MEI is a brand that "originates from chef and serves chef". Catering industry reforms and upgrades rapidly nowadays. We are deeply thinking: "what's the impetus that makes Chinese catering everlasting on earth?" Is it cuisine, concept or innovation? All of them are impetuses. Further, it is the skill and warmth transmitted hand by hand in kitchen; it is "master teaches prentice everything" without reservation; it is selfless dedication of "prentice stands on the shoulder of master to see the world".

Shinho always accompanies chefs in so many years-- From joint product development with famous chefs to "enabled chefs" establishing growth stage for practitioners and the completely new upgrade of WEI DA MEI Catering Service in this year, Shinho energizes chef group in an all-round way by building "products + services + ecology" 3D system--help young chefs to break through career bottleneck and develop rapidly, and maintain new emerging forces with the senior chefs who "take younger generation cultivation as the mission". We really know that to maintain the development of chef group is to safeguard the lifeline of Chinese cuisine inheritance; To energize every chef is to continuously further activate the life and development of Chinese cuisines.

"MICHELIN Mentor Chef Award" is the extension of accompanying and maintaining craftsmanship--award as the medium and tribute to inheritors' craftsmanship; the warmth of "pass on, help and guide" will continue in the industry and Chinese cuisines will be handed down from generation to generation.

The award won by chief chef Zhang Yifeng is the best praise to all chef mentors with quiet contribution. He led Chaozhou Cuisine Restaurant (Chaoyang) to win Michelin Three Stars, which demonstrated his excellent cooking level and proved "inheritance is never antagonistic but symbiotic to excellence" in practical action.

He never conceals skills but often leads young chefs to participate in diversified activities, exchange and study, helps them expand horizons and learn the merits of peers. From dish cooking skills to restaurant positioning and planning, he is pleased to help young people.

Zhang Yifeng always believes that popularization of Chinese cuisines in the world needs not only individual but also generations. "International contests have been paying more and more attention to Chinese chefs at present. I think Chinese cuisines can be spread to the whole world completely and not lose to the cuisine of any other countries."

Shinho truly believes that. We are not only product supplier but also the “paver” and "sower" on Chinese cuisine inheritance road. Knowing the importance of inheritance for Chinese cuisines spreading to the whole world, we insist on our original aspiration of maintaining craftsmanship and assisting inheritance. Only if we maintain the craftsmanship inheritance from generation to generation, Chinese cuisine will exceed the single scope of "delicacy" and present itself as complete and profound cultural system to be seen and respected by the world. In the future, Shinho will take practical actions to practice the original aspiration continuously, join hands with Michelin Guide to deeply practice inheritance and further activate Chinese dietary culture。