At 34, Kevin Zhu has already clocked more kitchen miles and career pivots than many chefs twice his age. He has been a farmhouse wok master, a fledgling apprentice scrubbing floors, a restaurateur-entrepreneur in northern China and the youngest Chinese executive chef in the Shangri-La hotel group’s history.
Today, he stands at the helm of Lakeview Palace at Wynn Palace in Macau, quietly orchestrating one of the most intriguing culinary conversations in the Chinese-speaking world: a seamless, soulful marriage of Cantonese and Jiangnan gastronomy.
But his path was never a straight line – it began with a decision that was not even his own.
“I never dreamed of being a chef,” Zhu laughs, recalling when his father secretly enrolled him in a cooking school in Guangzhou when he was just a teenager. “He just came home one day and told me he signed me up. I had no idea.
“We used to watch those New Oriental cooking school ads on TV together. He thought it would be a stable job – and maybe help me find a girlfriend.”
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