Sugar Artiste, Xijiao State Guest House

2013 WPC Lyon France, the 12th Place

2017 WPC Milan Italy, Silver Medal & Best Style Award

2017 Pastry Master of Shanghai

2016 the 44th World Skills Competition, Excellent Coach of Sugar Art

2015 Tokyo Cake Show Sugar Art Group, Bronze Medal

2012 the 15th China International Culinary Art Competition, Gold Medal

Senior Pastry Technical Advisor,  JJ Global Foods

Previous professional experience at Shangri-La Hotel and Ritz-Carlton Hotel

Years of dedication in pastry industry and various participations in major pastry competitions in China and abroad

2003 The World Pastry Cup Lyon France,  the 7th place Team Member

2019 Joined the JJ team as a technical consultant, providing product training and technical support to key customers

Chief Pastry Chef, Asia Pacific Flagship Hotel of Hilton Group

Founder of Carson French Pastry Training Center

Executive Chef of Angsi Fantasy Space, the world's largest cake experience store

2019 China Pastry Cup,Champion

2021 WPC Lyon France, Team Leader of China

Pastry Chef，Shanghai Greenland Marriott

1st China Pastry Cup, Best Chocolate Award

Shanghai Professional Appraisal Assessor

The 4th 5th 6th Asian Pastry Tournament China Qualifier, Champion

2017, 2018, 2019 FHC China (Shanghai) International Culinary Competition,Judge

2017 44th World Skills Competition China Sugar Art of Pastry Qualifier,Judge

2017 44th World Skills Competition Sugar Art, National Team Coach

Executive Pastry Chef, The Bulgari Hotel Shanghai

1st China Pastry Cup, Silver Medal & Best Taste Award

National Vocational Skills Appraisal (Western Pastry Chef) Assessor

The 46th World Skills Competition Tianjin Qualifier, Sugar Art/Pastry Judge

The 46th World Skills Competition Anhui Qualifier, Bakery Judge

The 21st FHC China International Pastry&Bakery Competition, Pastry Judge