• Mr. Kenny Tang has had a distinguished career in the culinary industry, known for his innovative contributions to the promotion of Chinese cuisine.
   

• He founded TK Oriental Fine Food, providing customized high-end Asian culinary services to top-tier hotels and country clubs in the region.
   

• In 2022, Mr. Tang was featured in the Marquis Who's Who magazine, with a 124-year history, as the only Chinese culinary celebrity listed.
   

• In 2023, he was elected as the President of the Broward County chapter of the American Culinary Federation (ACF), making him the only Chinese president among over 150 chapters nationwide. In September 2024, he was elected as the President of the ACF Asian Chef Alliance.
   

• In 2017, he became the President of the Chinese media outlet North American Economic Herald. In 2020, he founded the Asian Culinary and Art Institute.

Retired Professor in Culinary Arts, the Culinary Institute of America；ACF Asian Chef Alliance Central Region Head

• Shirley Cheng served as a professor of culinary arts at the prestigious Culinary Institute of America for over 32 years, where she taught courses on the cuisines and cultures of Asia.

• Chef Cheng holds an associate degree from the Sichuan Culinary Institute in Sichuan, China, a bachelor’s degree in English literature from Sichuan University, and a Master of Science in Hospitality Administration from Johnson & Wales University in Providence, Rhode Island, USA.

• In 2024, she was honored with induction into the American Academy of Chefs Culinary Hall of Fame as a Celebrated Chef.

With 41 years of experience in culinary education and the food industry, Chef Cheng is a highly accomplished and respected expert in Asian cuisine, specializing in the rich and vibrant flavors of Sichuan regional cuisine.

ACF Asian Chef Alliance West Region Head, Executive Director of ACF’s Los Angeles Chapter, acclaimed California TV culinary show host, and past president of Le Cordon Bleu Alumni Association.

ACF Asian Chef Alliance Northeast Region Head, renowned Korean-Italian fusion chef focused on sustainable ingredients.

Renown Executive Chef Christian Rassinoux has been recognized for culinary excellence for his work on one of the world’s most prestigious hotel, The Ritz-Carlton, where he has catered to high end clientele in California and China for over 20 years. Chef Rassinoux attended the Lyce Charlemagne School in France where he earned a Baccalaureate in Philosophy. He later served a three-year apprenticeship with the family's Michelin Two-Star rated restaurant, Provencal, in Paris while also studying at the Jean Ferandi Cooking and Charcuterie School.  After the apprenticeship, he continued his education at The Lausanne Hotel Management School in Switzerland earning a Baccalaureate in Hotel and Restaurant Management.

Dr. Jinlin Zhao is Director of Graduate Program and Professor in Chaplin School of Hospitality and Tourism Management at Florida International University (FIU), Miami, Florida.