In a city like New York, where dining is as much an art as it is an industry, Michelin-starred restaurants hold a special kind of magic. These restaurants aren’t just about food; they’re about creativity, precision, and an unrelenting pursuit of excellence. The chefs behind these establishments are the dreamers and craftsmen who push the boundaries of what’s possible on a plate. Today, we want to highlight Chef Cheng Zhang.
Chef Cheng’s story begins in China and winds through Singapore and New York City, where he developed expertise in the diverse tastes of various countries, including Spain. His journey is driven by a passion for food and a desire to connect people through the flavors he’s mastered. Chef Cheng’s goal is to craft dishes that not only taste exceptional but also tell a story, highlighting cultural diversity with every bite.
Chef Cheng’s culinary journey started in the Sichuan province of China, where he attended the Sichuan Cuisine College, known for its strong foundation in traditional cooking techniques. Sichuan cooking, with its fiery spices and complex flavors, became the backbone of Cheng’s culinary foundation. His first job after graduating was at Dongpo Restaurant in Meizhou, where he immersed himself in the classic dishes of Sichuan cuisine, while also experimenting with new approaches. This early experience introduced him to a wide range of ingredients and flavors that would shape his unique approach to food.
Cheng soon realized he wanted to expand his knowledge beyond traditional Chinese cooking. To broaden his horizons, he joined Mare Nostrum, a Spanish restaurant in Beijing. This role was his first exposure to Western culinary techniques, which inspired him to blend Eastern and Western flavors later in his career.
At Mare Nostrum, Chef Cheng worked under Chef Xavier Franco, a Michelin-starred chef celebrated for his Catalan cooking. As a Sous Chef, Cheng learned that simplicity can be just as impactful as complexity. The restaurant’s focus on traditional Catalan food, with its emphasis on local ingredients and straightforward flavors, was a revelation for him. Cheng saw how a single ingredient, when prepared thoughtfully, can elevate a dish’s overall flavor profile. This experience also introduced him to the standards and pressures of a Michelin-level kitchen—an experience that profoundly influenced his culinary style.
In 2008, Cheng joined Maison Boulud in Beijing, a project launched by the acclaimed Michelin-starred Chef Daniel Boulud, whose restaurants are known for elegant French cuisine. Boulud’s influence in the culinary world is profound, particularly in New York, where he’s an icon. Working as a Senior Sous Chef at Maison Boulud, Cheng catered to discerning diners and luxury brands like Chanel, Loewe, and Ferragamo. Alongside the Head Chef, he led the restaurant to win prestigious awards, including the Time Out Food Awards 2012 and Best International Fine Dining, establishing Maison Boulud as a fine dining destination in Beijing.
In 2010, the restaurant expanded to Singapore with the opening of DB Bistro Moderne, and Cheng was chosen to represent Maison Boulud there. It was the first of its kind in Singapore, offering classic French dishes in a relaxed setting, and Cheng brought his expertise in both Eastern and Western techniques to the table. His time in Singapore further deepened his understanding of global cuisine, allowing him to blend traditional French cooking with the tastes of a cosmopolitan clientele.
In 2014, Daniel Boulud invited Cheng to work at his flagship New York City restaurant, Restaurant Daniel. This was a pivotal moment for Cheng. New York City, with its dynamic dining scene, offered an ideal platform for him to showcase his skills internationally. At Restaurant Daniel, Cheng took on a variety of responsibilities, from daily kitchen operations to organizing private events. He cooked for embassies, museums, and luxury stores, crafting unique culinary experiences that delighted a diverse audience.
New York became more than just a workplace for Cheng; it became a place of exploration, where he could push the boundaries of his craft. Through his work, he discovered the power of food as a bridge to connect people, and he refined his culinary philosophy—to make each dish a cultural connection, blending his Chinese heritage with the Western techniques he had mastered.
In 2017, Cheng returned to Beijing as Executive Chef with TRB Management Group. Leading a team, he implemented his vision on a larger scale. Under his guidance, TRB Hutong achieved recognition as a top fine dining establishment, earning accolades such as the #1 Fine Dining Restaurant in Asia and #7 globally by Tripadvisor in 2018. Cheng didn’t stop there; he launched two new brands, Hulu by TRB and Peach by Hulu, expanding from one location each to multiple restaurants in the city. These ventures enabled him to further explore the fusion of European and Asian flavors, creating dishes that were both familiar and innovative.
TRB Group thrived under his leadership, gathering additional awards. TRB Hutong became a Michelin Recommended Restaurant in 2020 and 2021, and Hulu by TRB earned the title of Casual Dining Restaurant of the Year. Cheng’s success with TRB was not just about receiving awards; it was about creating accessible yet special dining experiences, demonstrating that fine dining can be both refined and approachable.
Throughout his career, Chef Cheng Zhang has kept a clear vision: to combine tradition with creativity, using food to build connections. Each dish he crafts reflects his Sichuan roots, Western training, and deep appreciation for what makes food truly memorable.
Today, Chef Cheng Zhang is recognized not only as a chef but as a cultural ambassador, someone who has spent his career bridging East and West, one plate at a time. His story is a reminder of the power of food to cross boundaries, tell stories, and connect people beyond language or background. Chef Cheng Zhang is expected to join a prominent Michelin-starred Chef in NYC very soon. Stay tuned for more exciting updates on his journey!
Published by: Khy Talara
