At the age of 14, Guo Wenjun became the student of Master Chef Ding Guangzhou, a seventh-generation disciple in the line of royal chefs. He continued his training at the National Youth Chef Instructional Program, and further studied at the Hong Kong International Haute Training Program. Throughout, Chef Guo has followed his master’s traditional imperial cooking philosophy: “A good meal is beneficial, arrangement is paramount, flavor is foremost, nutrition is essential.” He has combined this traditional philosophy with modern culinary techniques, creating the Healthy Royal Cuisine Culinary System and bringing to the world the essence of Chinese cuisine.

After decades of diligent training and hard work, Guo Wenjun not only mastered the Chinese culinary tradition but has unceasingly researched the culinary techniques of masters around the world, creating a path for the fusion of traditional Chinese culinary arts with those 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. He has created a style of cuisine and follows a culinary presentation philosophy that is revolutionary. Chef Guo has a unique take on new school of Cantonese, Hong Kong, and Western cuisines, using novel culinary techniques. The media have called him a “Pioneer of the New Age of Culinary Arts”. Chef Guo has cooked for several world leaders, gaining the praise of government officials from across the globe, and has been featured frequently on Chinese television.

Guo Wenjun strongly emphases tradition and traditional Chinese culinary culture, believing that: “One must master the art of following tradition before one can master innovation”. The chef is a strict teacher, demanding perfection in mastering the traditional Chinese culinary arts. As a result, his students, like their master, have become elite chefs around the world. Even though Master Chef Guo has reached the pinnacle of being a teacher and a chef, he is continuously learning and gaining new knowledge and understanding of his art.

Chef Guo and his wife Irene Guo will be presenting on Chinese Imperial Banquet Cuisine.

Prepared exclusively for the royal family, Chinese imperial cuisine originated during the Zhou dynasty (11^th century-476 BCE). Emperors of that and successive dynasties collected the best cuisines and cooks of the time from throughout the country, creating a cuisine characterized by elaborate and meticulous technique and the strict selection of often rare or expensive ingredients.

Chef Guo honors these traditions and continues their evolution by merging the finest modern ingredients and techniques from around the world into classic Chinese imperial cuisine.

Please join the Culinary Historians of Washington as we explore a type of Chinese Cuisine that has not been seen in the United States before now. Chef Guo’s restaurant in Northern Virginia has been receiving accolades since it opened about a year ago.   This will be a great opportunity to meet and speak with a great Master of Chinese Imperial Banquet Cuisine.