Founder of Wuying Baking Art

The first promoter in China of super light crystal sugar paper flower art cake R&D

The first promoter in China of hand-painted food art R&D

FHC China International Dessert Baking Competition，Judge

World Youth Skills Competition, team coach of the Zhejiang , Anhui, Guangdong and Hubei

Member of Culinary Master of China Cuisine Association

2016 German 25th International Olympic Culinary Competition, member of team China, Sugar Art Showpiece was highly appraised, Pastry team silver medalist

Founder of Chinese Realism Sugar Art

China Pastry Cup, Judge

FHC International Culinary Arts Competition, Judge

The 45th World Skills Competition Pastry Sugar Art, coach of the Chinese National Team

2014 Asia Pastry Cup Singapore, "Asian Best Sugar Art" Award winner

2015 World Pastry Cup Lyon France, member of team China

2010-2013 Published "Realistic Sugar Art" and "Zhang jiaqing Sugar Art" professional sugar art books were applied as teaching materials by many bakery schools around the world

Since 2010, he has trained many professional sugar artisans in China, and has been abroad to teach and spread sugar art technique many times. Some of the students have stepped on the stage of world-class competitions and achieved excellent results

Pastry chef instructor,Le Cordon Bleu Shanghai Culinary School

In 1996, at the age of 15, Chef Regis started a 3-year professional study in bakery in Reine and obtained his BEP certificate. Then he started his work and accumulated so many experiences in different professional bakery shops in Reine.

In 2006, Chef Regis went to INBP in Rouen and got his Brevet de Maitrise Certificate. Then he worked in one of the biggest bakery shop in Reine” La Rotonde” as head chef for four years.

In 2010, Chef Regis worked in Boulangerie “Lyautey” in Vannes as head chef for two years.

In 2012, Chef Regis worked as pastry chef instructor in L’ENSP in Yssingeau, the school was founded by Alain Ducasse.

In 2015, Chef Regis became the pastry chef instructor in Le Cordon Bleu Shanghai Culinary School.

Executive Sous Chef, Park Hyatt Suzhou

Pastry and Bakery National Judge

2020 China First National Skills Competition,Pastry Judge

2018 China Pastry Cup,Judge

2016 Asia Pastry Cup, Assistant Chief Judge

2011-2020National Bakery Professional Skills Competition,Judge

2016 German 25th International Olympic Culinary Competition, member of team China, team leader of Pastry silver medal

2014.2016 Asia Pastry Cup China Qualifier, Chief Judge

2013 Asia Pastry Cup, Judge

2009 Asia Patry Cup China Qualifier, Chocolate Showpiece Gold Medalist

Pastry Chef, Mandarin Oriental Pudong Shanghai

2013 World Pasty Cup Lyon France: Team China Member

2017- 2020 The 22nd FHC China International Culinary Arts Competition: Jury Panel

2010 the 14th FHC China ,gold medalist

2007 the 7th FHC China,bronze medalist

Stanley is also on the panel for group chocolate in this CPC

Pastry Chef, Mandarin Oriental Pudong Shanghai

2013 World Pasty Cup Lyon France: Team China Member

2017- 2020 the 22nd FHC China International Culinary Arts Competition: Jury Panel

2010 the 14th FHC China,gold medalist

2007 the 7th FHC China,bronze medalist

Stanley is also on the panel for group sugar in this CPC

Executive Pastry Chef, W Shanghai On The Bund 

2019 World Pastry Cup Lyon France, Leader of team China

2018 Asia Pastry Cup Singapore, Winner of Best Team & Best Chocolate Showpiece

2017 1st China Pastry Cup, Gold Winner

2017 1st China Pastry Cup, Best Team Winner

2011 the 15th FHC international culinary arts competition, Chocolate buffet showpiece Gold medalist

2009 the 11th FHC international culinary arts competition, Chocolate buffet showpiece Bronze medalist

Global R&D Chef Godiva (2019-curent), Greater China & APAC Region, Shanghai

Executive Chef (2016-2019), Pierre Hermé Paris x City of Dreams, Macau

Master Pastry Chef (2012–2016), Grand Lisboa Hotel & Casino – Macau

Executive Pastry Chef (2007-2012), Angélina Salon de Thé – Paris, France

Head R&D Chef (2001-2007), Pierre Hermé Paris, France

Founder of Dacheng Culinary Planning (Shenzhen) Co., Ltd.

2020 the 25th German IKA Olympic Culinary Competition, the Chinese National Individual Team Pastry Chocolate Gold Award (the second gold medalist of China in this competition after 32 years)

2019 Kuala Lumpur Malaysia FHM Chocolate individual Gold Medal, Coach of team China

2019 Manila Philippines FHP Chocolate Individual Gold Medal, Coach of team China

2018 Luxembourg Culinary World Cup, Individual Gold Medal (the first Chinese Gold winner)

2018 FHA Singapore Culinary, Individual Gold Medal

2018 10th Salon Culinary Bali Indonesia, Individual Gold Medal (the first Chinese Gold winner)

2017 Culinary Malaysia Kuala Lumpur Malaysia, Individual Gold Medal

2017 "World Kitchen King Competition", Team Gold Medal

Executive Pastry Chef， Bellagio Shanghai

2011 World Pastry Cup Lyon France, Support Team China

2009 World Pastry Cup Lyon France, Leader of Team China

2009 USA Pastry Championship, Support Team China

2008  Asia Pastry cup Singapore, leader of team China

2005 FHC Shanghai,Silver Medalist of 4 plated desserts

2005 Hong Kong International Culinary Classic, Bronze Medalist of Chocolate Show Piece

2004 FHC Shanghai,Gold Medalist of Wedding Cake

2003 FHC Shanghai，Gold Medalist of Chocolate Showpiece