After graduating from culinary school, he started his training at "21会所". After 6 years of carrer at "香満楼", he worked at "夏宮" in Island Shangri-La for 9.5 years before coming to Japan at the age of 37. In 2002, he joined " 福臨門海鮮酒家 " in Marunouchi, Tokyo. He worked at the restaurant for 14.5 years. After moving to "龍天門" in 2016, he became the head chef of "サウスラボ南方" in Kinshicho, but closed due to the Corona disaster. In the summer of 2022, he opened "港式料理 鴻禧”.