Chang Liu, a 30-year-old chef, has already accumulated a wealth of proud experiences in the culinary world. He maintains his curiosity and endless creativity, and continues to motivate himself to grow and improve. Chef Liu is one of the first few chefs in China to go to Noma for an internship and rose to fame in 2016 when he was crowned China’s Grand Champion at the S.Pellegrino World Youth Championship. He also interned at legendary chef Daniel Boulud’s restaurant in Beijing, where he was a finalist in the second season of Hell’s Kitchen alongside Italy’s hottest chef Carlo Cracco. He worked as sous chef and remained stable for 3 years on the side of Yoji Tokuyoshi in Milan where together they are awarded a coveted Michelin Star in just 9 months. In 2018, he opens Serica as his first restaurant, in the heart of Milan. Now, he is working as the chef of Mu dimsun, belonging to Mu gruppo group.