Master Chef Guo has had extensive training at the finest academies and has studied under the elite masters of this era. At 14, Guo Wenjun became the disciple of Master Chef Ding Guangzhou, a seventh-generation disciple in the line of royal chefs. Following this, in 1983 he continued his training at the National Youth Chef instructional program. In 1992 he had further training in Hong Kong at the Hong Kong International Haute training program.

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After decades of diligent training and hard work, Guo Wenjun not only mastered the Chinese culinary tradition but also has unceasingly researched the culinary techniques of masters around the world, making a path for the fusion of traditional Chinese Culinary arts with that of the rest of the world. With a “Use the excellence and discard the unwanted of the past” modus operandi, Chef Guo is at the forefront of culinary innovation. Chef Guo has created a style of cuisine and follows a revolutionary culinary presentation philosophy. Chef Guo has an incredibly unique take on new schools of Cantonese, Hong Kong, and Western cuisine, using culinary techniques that the world has yet to see, thus being deemed by the media as the “Pioneer of the New Age of Culinary Arts”.

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Guo Wenjun has followed the traditional imperial cooking philosophy of his great master: “A good meal is beneficial, the arrangement is paramount, the flavor is foremost, nutrition is essential”, and has used this traditional philosophy in unison with modern culinary techniques.  On numerous occasions Chef Guo served his cuisine to the leaders of nations and celebrities from around the world with the utmost success, gaining praise from across the globe.