Bill Feng

Coming Up

Early in his career, Bill Feng served as Executive Sous Chef at Lingnan House in Rosewood Guangzhou, China. That role sharpened his craft in a setting defined by precision and poise, where attention to detail shaped the pace of service. It was also a disciplined position inside fine dining, and the experience now reads as a direct prelude to the leadership he holds today. As Executive Chef of Lingnan Haiyanlou (Binjiang East Road), he works with the same calm exactitude, but at a broader scale: not only controlling technique, but setting the tone of the kitchen itself.

Where They Are Now

Feng serves as Executive Chef of Lingnan Haiyanlou (Binjiang East Road) in Guangzhou. That role defines his work now, and it sits behind the restaurant’s Bib Gourmand recognition from the Michelin Guide Guangzhou in 2024 and again in 2025. The award gives the kitchen a clear public frame, while Feng’s position gives the restaurant its daily direction. For Cantonese cooking, Guangzhou is not a backdrop but the working ground. Feng is both Guangzhou-born and based in the city now, which gives his cuisine a direct geographic anchor rather than a distant regional reference. He is not adapting Cantonese tradition from outside it; he is working inside its living context, day after day, in the city that formed it. His own line on craft is plain: innovation means improving traditions, not replacing them. That approach matches the shape of his career, from Executive Sous Chef at Lingnan House in 2021 to Executive Chef at Lingnan Haiyanlou (Binjiang East Road) today. Across both posts, the thread is steady accumulation—skill, judgment, and responsibility built inside the same cuisine.

In Their Words “Innovation is about improving traditions, not changing them.”

Honors

Bill's honors include Michelin Guide Guangzhou Bib Gourmand (2024).