四川饭店

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陈兵 Chen Bing

四川特二级厨师,曾担任重庆集成度“天王居”五星级酒店主厨。入选到荷兰阿姆斯特丹四川饭店的理由是:李辉具有十几年丰富的烹饪川菜经历,并熟练掌握及精通川西、川北民间饮食家常风味。他以传统为根基,以菜为艺术的思想理念,伸手(应该是深受)重庆、成都食客的好评。目前任阿姆斯特丹四川饭店主厨之一。

Chen Bing, who holds the second senior Chinese Chef Certificate, was the chef of Tianwangju hotel, a five-star hotel in Chengdu and Chongqing. He became one of our team of Sichuan Restaurant, Amsterdam, NL because of his more-than-10-years’ experience of Sichuan cuisine and proficiency in folk food in the northern and western Sichuan area. Based on tradition, focusing on taste, his dish is highly recommended by foodies in Chongqing and Chengdu area. Now, Li hui is one of the chefs in Sichuan Restaurant, Ansterdam,NL.

 

张剑 Zhang Jian

四川特一级厨师, 四川泸州人。 于2015年4月被荷兰阿姆斯特丹四川饭店邀请做主厨。张剑毕业于四川成都厨师学院,毕业后曾在成都几家知名大酒店任厨。 2010年进入成都最著名川菜食府之一“成都印象”任主厨。张剑精通热菜,冷盘,面食及火锅等。 他的名言:用爱,用心做出的菜才是最美的佳肴。

Zhang Jian (Luzhou, Sichuan) , holds the first senior Chinese chef certificate. He’s been in our team since April 2015. After Jian graduated from Chengdu Cooking Academy, he worked in few most well known hotels in Chengdu. In 2010, he started to work as main chef in restaurant “Impression of Chengdu”, which is one of the most famous Sichuan food restaurants in Sichuan. Jian’s specialties are: warm dish, cold dish, cooked wheaten food and hotpot. His motto: The most delicious foods are made by heart, made with love.

万树烈

四川特一级厨师,曾担任四川驻北京办事处酒店主厨。在2006年至2012年任四川成都“川粤城”大饭店厨师长。入选到阿姆斯特丹四川饭店的原因是:他具有几十年的川菜经验,并精通传统的家常菜,熟练掌握四川火锅、四川凉菜及经典小吃。他在各项技术上特别注重色、香、味、形。他的作品多次在 “四川烹饪”、 “成都晚报”等媒体发表。他的理念是:诚实做人,诚然做菜。现任阿姆斯特丹四川饭店厨师长。

Wan shu lie, who holds the first senior Chinese chef certificate, was the chef of Sichuan Provincial Bureau Restaurant. From 2006-2012, he was the chief chef of famous “chuan yue Cheng” restaurant, Chengdu, Sichuan. He became one of our team of Sichuan Restaurant, Amsterdam, NL because of his decades’ experience of Sichuan cuisine, expertise in traditional homemade dishes, and proficiency in Sichuan hot-pot, salad and desserts. The perfect combination of color, smell, taste and appearance is the outstanding character of Wan’ dishes. His signature pieces were published in “Chengdu Culinary Arts” and many professional press. “Be a genuine person and make authentic food ” is his lifelong persuit. Now, Wan shu lie is the chief chef of Sichuan Restaurant, Ansterdam, NL.