Hu Manrong, born in April 1969, from Linchuan, Jiangxi Province, Chinese master cooking, Chinese abalone master, Fujian Fujian cuisine master, national referee in the catering industry, national judge, referee and judge of the World Culinary Federation, senior member of the French Gastronomy Association, China Master Gao Bingyi, director of the culinary association's celebrity chef professional committee, is a disciple of the world's royal chef·Abalone King Yang Guanyi. He has successively won the top ten famous chefs in China, the top ten most watched young chefs in the country, the Golden Chef Award of the "14th National Chinese Chef Festival", the three consecutive championships in the CCTV "Man and Han Quan Xi" Challenge, and the 2006 China Catering Industry Annual Ten Big figure, winner of the first "International Young Chinese Chef Competition" gold medal in 2009, Quanzhou top ten foreign entrepreneurial elites, won the honorary title of "Asia's Top Ten Chefs" in November 2018, and is currently the President of Honor International Group Kitchen Management, Fujian Vice President of Culinary Association, Vice President of Quanzhou Culinary Association. In today's fierce competition in the hotel and catering industry in coastal cities, relying on their own research and innovation, with their own enthusiasm for the cause, the catering industry in the Fujian region has made great achievements and made great achievements for the development of the catering industry and economic construction in Fujian. Made an outstanding contribution.

　　 More than 20 years of culinary career, starting from food culture, while looking for famous teachers to learn art with an humility, he also meticulously studied Chinese and foreign food culture classics, rooted in tradition and innovation in the present. He uses delicacy to carve dragons and phoenixes and embroider brocades, so that every dish he brings to customers is not only a feast for the world, but also a pleasing table art treasure. In order to integrate ancient and modern Chinese and foreign food cultures, and build a team of honorary chefs with his excellent culinary skills, he has traveled to France, Singapore and other European, American, Southeast Asian countries and China's Beijing, Hong Kong, Taiwan, Nanjing, Guangzhou, Shanghai, Hangzhou, Visited and studied in Chengdu and other places, tasted the world’s delicacies, learned from the best of the people, combined and upgraded the major cuisines of Fujian, Guangdong, Chaozhou, Sichuan, Hangzhou, Shandong, Hunan, etc., and gradually created a set of unique characteristics "Hu Jia" cuisine, and form an exclusive teaching material, taught in honor. Through years of training, Honor International Group has trained more than 100 chefs with superb cooking skills. Among them, dozens of protégés who have won his true teachings have become the main guards in the kitchens of various hotel chains, "Honorary Gold Chef Team" It has become an important part of the honorable brand, and led the disciples to participate in cooking competitions across the country to win a total of 62 gold, silver and bronze medals and 31 various trophies.

　　 Now, Hu Manrong has become the President of the Kitchen Administration of Honor International Group, in charge of the important task of kitchen management for more than 20 branches of Honor Hotel. He personally manages the kitchen strictly, encourages innovation in dishes, so that every customer who eats in honor can eat safe and healthy dishes.

　　A banquet in "honor" is an honor

　　The honorary gold chef team is the core member of the honor hotel group’s cuisine research and development center and innovation team. It focuses on Fujian, Guangdong, Jiangxi, Zhejiang, Hunan, Jiangsu, and Sichuan cuisines, and focuses on fresh seafood, swallows, abalone, fin, tripe, and ginseng. In addition, the chef team, under the leadership and guidance of the Chinese cooking master and China’s top ten famous chefs, Hu Manrong, draws on the strengths of the “Eight Chinese Cuisine” and integrates the essence of the improvement of the homes, and can cook abalone, shark fin, sea cucumber, and game It is delicious and delicious. You can cook radish, taro, sweet potato, pumpkin, and tofu into delicious home dishes. The honorary restaurant is actually a "boutique food city" that allows guests to eat different dishes for seven days.

　　There is a chef with superb cooking skills who once walked into the United Nations headquarters to cook food

Humble, generous and smiling, this is Hu Manrong's first impression. Hu Manrong, from Linchuan, Jiangxi, started from Shishi and was selected as the first batch of outstanding high-skilled talents in Fujian Province in 2012 and the fifth batch of outstanding talents in Quanzhou in 2013.

　　Hu Manrong, the chef of Honor Hotel Group, has nearly 30 years of culinary career and is in charge of the important task of kitchen management for more than 20 branches of Honor Hotel Group. He has successively won dozens of honorary titles such as Chinese Master Cooking Master, Chinese Abalone Master, Fujian Fujian Cuisine Master, CCTV (Man-Han Full Seating) Challenge Three consecutive championships, China's Top Ten Famous Chefs, Asian Top Ten Chefs, and the National Cooking Competition Golden Chef Award. Prior to this, he has been invited by the Chinese Culinary Association many times to participate in activities such as "Chinese Food into the United Nations" organized by the Ministry of Foreign Affairs and the Ministry of Commerce. He and 12 other teammates represented China's eight major cuisines and entered the United Nations. The kitchen holds banquets.

　　In his nearly 30 years of culinary career, Hu Manrong started from food culture. While looking for famous teachers to learn art with an humility, he also meticulously studied Chinese and foreign food culture classics, rooted in tradition and innovated in the contemporary. He borrows natural and fresh ingredients, incorporates his own unique creativity from different regional cuisines, and every creation emits artistic sparks. He uses food to carve dragons and phoenixes and embroider brocades, so that he can serve every dish in front of customers. It is a feast for the world, and it is a pleasing art treasure on the table. In order to integrate ancient and modern Chinese and foreign food cultures and build a team of honorary chefs with his excellent culinary skills, he goes to France, Singapore and other European, American, Southeast Asian countries and China's Beijing, Hong Kong, Taiwan, Nanjing, Guangzhou, Shanghai, Hangzhou, Visited and studied in Chengdu and other places, tasted all the cuisines of the world, learned from the best of everyone, combined and upgraded the major cuisines of Fujian, Guangdong, Chao, Sichuan, Hangzhou, Shandong, Hunan, etc., and gradually created a set of unique characteristics "Honor" dining cuisine, and form an exclusive teaching material, taught within the honor. Through years of training and teaching, he has carefully trained more than 100 apprentices with profound culinary skills for the honor chain hotel. His dozens of protégé students who have won the true biography of Hu Manrong have become the masters of the honor chain hotel kitchens and become the brand building. The main force of "Honorary Cuisine".