Chef Alan 梅永红 began his career as a pastry chef in July 1988. He has been the Executive Pastry Chef at many 5 star hotels over a long and well-established career. He has a world of knowledge and experience with patisserie, pastry, and bread making. He was trained at Fauchon Paris between 06-07. ALAN梅永红大厨作为烘焙西点师，早在1988年7月入行，在北京多家星级酒店任职西饼房厨师长。在制作法式甜品和传统法式面包方面具有非常丰富的经验。 06-07年在法国巴黎FAUCHON店学习深造，可为客户开发新品和产品配方。
Director of Pastry @ Beijing Grand Metropark Yuantong Hotel
NZ Dairy: butter, creams, cheese in pastry
Trained in Fauchon Paris. Recipe Development. Highly skilled and experienced.