STraight from the field

October of 2001 Featured on Channel 25 of Indiana with resounding follow-up interest in Chinese Culinary Techniques

May of 2004 Featured at the Country Club Master Chefs Conference in Chicago where he earned outstanding comments

January of 2005 Featured in Courier News’ story “When East meets East” February of 2005 Featured in Daily Herald’s Dining Column “Yin & Yang” August of 2005 Featured in Daily Herald’s Food Column “Authenticity his claim to fame” with his specialty recipe Black Pepper Garlic Beef Tenderloin published

January of 2006 Featured in Daily Herald’s article “Dishes: TL’s Four Seasons” November of 2006 Featured at Elgin Community College’s Distinguished Visiting Chef Series 2006-2007

November of 2006 Featured in Bartlett Examiner’s news story “Four Seasons chef cooks for students”

1987 Started career in fine dining of Chinese Cuisine

1993-1997 Toured the entire country of China representing his Hotel at food festivals and cooking tour -naments to promote Sichuan Cuisine Specialties (including Sheraton Hotel of Tianjin, Wanda Hotel of Dalian, Tai Lake Hotel of Wuxi, International Convention Center of Tianjin, and Emperor’s Restaurant of Beijing.）

1997-2000 Served as Master Chef of Chengdu Hotel

2001- Served as Master Chef in Los- Angeles, Indiana, and Chicago