Su ChaoWorld Federation of Chinese Catering Industry
Su Chao is a Chinese culinary master and a member of the international judging panel of the Chinese Cuisine Competition held by the World Federation of Chinese Catering Industry (WFCCI).
Su Chao, Wang Haidong and othersWorld Federation of Chinese Catering Industry
In 2004, at the age of 17, Su Chao ventured out from his rural hometown and interned at the Ruilongyuan Hotel in Beijing. Three years later, his penchant for hard and honest work earned him the trust of Chinese culinary master Wang Haidong, who he proceeded to apprentice for starting in 2007.
Su Chao in the competitionWorld Federation of Chinese Catering Industry
He has gone on to compete in several culinary contests, winning over 10 gold medals and special gold medals, including two special gold medals in the 4th National Chinese Cuisine Innovation Competition and the 7th National Culinary Arts Competition.
Su Chao took a group photo with food master and othersWorld Federation of Chinese Catering Industry
In the 15 years since his apprenticeship, Dong has followed in his master's footsteps by learning traditional Chinese culinary techniques and further honing his mastery of Chinese cuisine." Between broken rocks striking my root deep, I bite the mountain green and won't let go. From whichever direction the winds leap, I remain strong, though dealt many a blow." The poem perfectly mirrors the 35-year-old's steadfast pursuit of culinary excellence for the past two decades.
Chrysanthemum fish with sweet and sour capsules by Su ChaoWorld Federation of Chinese Catering Industry
One of the most talented up-and-coming young celebrity chefs, Su has delved into Chinese culinary arts and drawn on the strengths of others by thoroughly acquainting himself with various techniques. He not only studies the culinary craftsmanship of traditional Chinese cuisine, but also explores the philosophy of Western gastronomy. By incorporating both into his dishes, Su brings his creativity to the forefront while endeavoring to promote Chinese cuisine worldwide.
Expanding knowledge of traditional dishes
Su has been learning traditional cuisine from his master for many years. Ever diligent and conscientious, he dabbles extensively in virtually every major style of cuisine to shore up his base knowledge.
Stir fried diced chicken in soy sauce by Su ChaoWorld Federation of Chinese Catering Industry
Stir-Fried Chicken with Soy Bean Paste
This Shandong-style dish has been a household name for some time. Cooked with soy bean paste over high heat, this traditional Shandong-style culinary technique brings out the rich flavor of the paste and the tenderness of the chicken in this dish. Moderately salty and sweet, each bite leaves a lingering aftertaste.
Dry fried croaker by Su ChaoWorld Federation of Chinese Catering Industry
Dry-Braised Yellow Croaker
This Sichuan-style dish features dry braising, a special technique of Sichuan cuisine. Boasting a brilliant scarlet hue, the dish tastes both savory and slightly spicy, yet also brings a tinge of sweetness to the palate.
Modernizing traditional dishes
While perfecting his preparation techniques for traditional dishes, Su attempts to harness modern ingredients and kitchenware to make the dishes more unified and visually appealing.
Bell sea cucumber by Su ChaoWorld Federation of Chinese Catering Industry
Braised Sea Cucumbers with Fried Wonton Skins
Originating in Shandong, this dish has been refined with many modern ingredients, including diced meat, green Sichuan peppers and fish roe. The crunchiness of the fried wonton skins goes perfectly with the punch of the mouth-numbingly spicy sea cucumbers and diced meat. As the smorgasbord of flavors blends together in your mouth, this dish might just make your day.
Braised chicken breast with small tender beans by Su ChaoWorld Federation of Chinese Catering Industry
Stir-Fried Chicken Breast with Peas and Flowers
In an oft-quoted passage of the Analects, Confucius espoused the pursuit of peak culinary refinement. Modern kitchenware makes flawless snow-white pearls of the chicken breast. Topped off with green peas and edible flowers, the result is a beautifully executed dish.
Internationalizing modern dishes
In his spare time, Su often works on dishes late into the night. He is always experimenting and looking for creative ways to fuse Chinese and Western cuisine together.
Sweet and sour fish fillet with sugar and vinegar capsule by Su ChaoWorld Federation of Chinese Catering Industry
Sweet and Sour Fish Fillet with Pearls
Having explored the intersection of Chinese and Western cuisines for the past 10 years, Su incorporated Spanish molecular gastronomy into the traditional Chinese sweet and sour fish filet. The result was this dish, which has garnered much acclaim.
Crab-Flavored Fish by Su ChaoWorld Federation of Chinese Catering Industry
Crab-Flavored Yellow Croaker with Scrambled Eggs
Crab-Flavored Yellow Croaker with Scrambled Eggs is a traditional dish characterized by its remarkable resemblance to crab. While it is in fact made of yellow croaker and egg yolk, the addition of crab paste gives the dish a crab-like texture and flavor. Ever the innovator, Su Chao pairs it with a fish roe and vinaigrette dressing, making the dish a perfect marriage of East and West.
Gastronomy knows no boundaries. Chinese gourmet food has been gaining popularity all over the world.
Chinese flavor - halal food workshopWorld Federation of Chinese Catering Industry
In 2019, the Taste of China: Halal Gastronomy Workshop was held in Cairo, Egypt. At this event, seven culinary maestros, including Su Chao, prepared delicious Chinese halal dishes for Egyptian Prime Minister Essam Sharaf and others, impressing them with their mastery of Chinese cookery and the immense depth of Chinese gastronomy.
“2020·行走的年夜饭”-马来西亚 活动照片World Federation of Chinese Catering Industry
In January 2020, Su participated in the Walking Reunion Dinner on Chinese Lunar New Year's Eve, a gastronomic and cultural exchange event in Malaysia, presenting a feast of Chinese delicacies to the locals and Chinese expatriates.
Bibo fish balls by Su ChaoWorld Federation of Chinese Catering Industry
For Chinese cuisine to make headway, young chefs like Su Chao are essential. They respect tradition while also keep up with the times, creating new dishes with their culinary prowess and unbridled ingenuity. They are paving the way for Chinese gastronomy to go beyond borders, using gourmet food to create a culinary bridge between China and the rest of the world.
