Lan Guijun first worked at Chengdu’s culinary temple of traditional Sichuan cuisine Shu Feng Yuan, apprenticing under Zhang Zhong You, the master of Sichuan cuisine. Later, he had an opportunity to work at the restaurant of Formula One Circuit. By working with chefs from around the world, Lan was influenced by the professional training of Japanese chefs and European chefs’ determination to constantly challenge themselves to innovate. After returning to China, Lan worked alongside chefs trained in Cantonese cuisine, Shandong cuisine and Beijing cuisine in several five-star hotels and learned the different culinary traditions from different parts of China.

Lan Guijun first worked at Chengdu’s culinary temple of traditional Sichuan cuisine Shu Feng Yuan, apprenticing under Zhang Zhong You, the master of Sichuan cuisine. Later, he had an opportunity to work at the restaurant of Formula One Circuit. By working with chefs from around the world, Lan was influenced by the professional training of Japanese chefs and European chefs’ determination to constantly challenge themselves to innovate. After returning to China, Lan worked alongside chefs trained in Cantonese cuisine, Shandong cuisine and Beijing cuisine in several five-star hotels and learned the different culinary traditions from different parts of China.