Slide Rare & delicious Traditional Chef Guo Wenjun places the upmost emphasis on tradition and traditional Chinese culinary culture, believing that: "One must master the art of following tradition before one can master innovation". Slide GUARANTEED Healthy ChefGuo Imperial Banquet uses only the finest ingredients from around the world. We strictly use only organic ingredients and spices that do not contain preservatives or artificial additives. Slide ART OF COOKING Fasionable In blending tradition and innovation, Chef Guo created the Healthy Royal Cuisine Culinary System, displaying to the world the true essence of Chinese cuisine.

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The finest

Personalized Gourmet Chinese
Cuisine In America

ChefGuo Imperial Banquet is the artistic creation of California University of Management Honorary Doctor, Master Chef Guo Wenjun. This cuisine makes manifest Master Chef Guo’s thirty years of culinary experience through an elegant Chinese imperial dining setting. 

ChefGuo’s cuisine is rooted in the mystic Chinese teachings of imperial Chefs and physicians in antiquity and the teachings of his master, Imperial Chef Ding Guangzhou. It is a culinary art that is centered on balance, moderation and complementation and fuses ancient Chinese teachings with modern nutritional science.

Chef Guo’s cuisine has been served to global leaders at the APEC economic leaders’ meeting numerous times and was always met with high praise by all its esteemed attendees.

Chefs secrets

Truly exotic and appetizing cuisine for those special moments in life

ChefGuo Imperial Banquet uses only the finest ingredients from around the world. We strictly use only organic ingredients and spices that do not contain preservatives or artificial additives.

1981
The beginnings

At the age of 14, Guo Wenjun became the disciple of Master Chef Ding Guangzhou.

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1983
More Tranining

Wenjun continued his training at the National Youth Chef instructional program.

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1992
More Training

Wenjun had further training in Hong Kong at the Hong Kong International Haute training program.

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1996
became a chef

Wenjun started to work as a chef in major hotels and restaurants in China.

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1999
Being well known

Chef Guo became a very famous in China because of his talent in cooking.

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2000
New openings

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2000
Clever methods

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2001
Fresh design

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2002
Prestige awards

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2003
Chef awards

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Special taste

Selected menu

Fines tartare steak
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Creamy chicken soup
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Boiled eggs on toast
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Roasted rumsteak
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Risotto & mushrooms
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extraordinary

Sweet pleasure

Chocolate cake
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Creme delight
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Lemon cake
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Feijoa tart
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Daily special
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Meet

CHEF GUO

Guo Wenjun, national senior cooking technician, founder of ChefGuo Imperial Banquet, superb cooking skills, highly sensitive taste nerves, has unique insights and cooking skills in the production of new Cantonese cuisine, Hong Kong cuisine, and Western cuisine.

Guo Wenjun has given special attention to traditional Chinese cooking culture, adhered to the thinking of “good inheritance contributes to innovation”, set high requirements of traditional cooking skills for his disciples, and constantly studied new cooking knowledge. Each of his disciples is elite in Chinese cuisine area, and works for high-stars hotels by virtue of the solid cooking skills and far-sighted vision.

Meanwhile, by inheriting his master’s traditional imperial cuisine concepts that “diets shall focus on matching of favors, and aim for health preservation”, and integrating it with modern cooking skills, GuoWenjun has founded official healthy royal cuisine to reveal the essence of the Chinese cuisine culture to the world, successfully received important state leaders and foreign personages, and then won high praises from the diners.

 

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Our restaurant

Chef Guo innovates organic dishes that are in harmony with the essence of nature. Creating culinary works of art that immerse diners in their delectable flavor. Truly Chinese Imperial Banquet Cuisine.

Pauline Parks Food critic

Elegance of Flavor, Brilliance of Color, One with the way of nature, spreading the essence of Chinese culture with the world.

Pauline Parks Food critic