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Chef Zhang began his culinary education at Chengdu's renowned Hibiscus Restaurant at the age of 16 and went on to work as a head chef in Beijing and Shanghai before moving to London.In 2005, he was named head chef of London's BarShu Restaurant, where he was tasked with creating an exciting and enticing Sichuanese menu.Chef Zhang quickly gained a reputation for his delectable dishes, which are distinguished by delicate and indulgent flavors.Chef Zhang took part in the 5th International Eat East Food Competition in Beijing in 2008, and was awarded the Gold medal.Chef Zhang was chosen to represent the United Kingdom as a guest chef at the 2011 Worlds of Flavour, hosted by the Culinary Institute of America in California, USA, to showcase the gold standard of Sichuan cuisine. In the same year, he was asked by Fuchsia Dunlop to assist her in the preparation of her cookbook, ‘Every Grain of Rice: Simple Chinese Home Cooking,’Chef Zhang went on to become the head chef at HuTong in The Shard.