Introduction:
Dong Zhenxiang is a well-known Chinese chef who is popularly known as “Da Dong.” He is known for his traditional and innovative culinary skills that he has showcased in his restaurant, Da Dong Roast Duck Restaurant. He has been named one of China’s most influential chefs and has won numerous awards for his contribution to Chinese cuisine. In this biography, we will delve into the life of Chef Dong Zhenxiang and his journey towards becoming one of the most renowned chefs in China.
Early Life:
Chef Dong Zhenxiang was born on September 2, 1957, in Beijing, China. He grew up in a family that owned a small restaurant that served traditional Chinese cuisine. From a young age, he developed a passion for cooking and spent most of his time in the kitchen, helping his mother prepare meals for their customers. Despite his love for cooking, he was not allowed to pursue it as a career, as his family wanted him to focus on academics.
After completing high school, Dong went to university to study mechanical engineering, but he dropped out after just one year. He then tried his hand at various jobs, including working in a factory and as a courier, but he realized that his passion for cooking was not going away. In 1983, he finally decided to pursue his dream and enrolled in a culinary school in Beijing.
Career:
After completing his training, Dong worked in several restaurants in Beijing, where he gained experience in traditional Chinese cooking. In 1985, he joined the Quanjude Roast Duck Restaurant, where he worked for seven years and honed his skills in preparing roast duck, which is considered to be one of the most famous dishes in Beijing.
In 1993, Dong opened his own restaurant, Da Dong Roast Duck Restaurant, in Beijing. His restaurant quickly gained popularity for its innovative take on traditional Chinese dishes, and soon became one of the most sought-after restaurants in China. His roast duck, in particular, was a hit, and he introduced new methods of preparing and serving the dish, which won him critical acclaim.
Over the years, Dong has expanded his restaurant empire, with branches in several cities in China, including Shanghai and Guangzhou. He has also opened restaurants in Singapore and New York City, which have been well-received by diners.
Philosophy:
Chef Dong is known for his philosophy of using only the freshest and highest quality ingredients in his dishes. He believes that the key to great cooking is to use the best ingredients and to cook them in a way that preserves their natural flavors. He also places great emphasis on presentation, and his dishes are not only delicious but also beautifully plated.
Dong is also a proponent of using traditional Chinese ingredients and techniques in his cooking, but he is not afraid to experiment and innovate. He often incorporates new ingredients and techniques from other cuisines, such as French and Japanese, into his dishes, which gives them a unique twist.
Achievements:
Dong Zhenxiang is widely regarded as one of China’s most influential chefs and has won numerous awards for his contributions to Chinese cuisine. In 2010, he was awarded the Lifetime Achievement Award by Asia’s 50 Best Restaurants, and in 2015, he was named one of the “100 Most Influential People in the World” by Time magazine.
His restaurant, Da Dong Roast Duck Restaurant, has also been recognized as one of the best restaurants in China and the world. It has been awarded multiple Michelin stars and has been included in several “Best Restaurant” lists, including the World’s 50 Best Restaurants list.
