i. Biography
The Michelin Young Chef Award in 2021 put trade attention on the Fujianese work being done by Chen Zhiping at Meet the Bund in Shanghai. The recognition widened the audience for Min cuisine as he practices it: restrained, regionally specific, and contemporary without cutting away its memory. Since 2019, the Executive Chef role at Meet the Bund has given that cooking a Shanghai address, with technique carried through texture, broth, fragrance, and patience.
Training and Lineage
Apprenticeship under Master Wu Rong formed part of the technical base behind Chen Zhiping’s cooking. That training reads in a kitchen language built on control rather than display: composed plates, exact decisions, and attention to the small variables that separate polish from depth. Min cuisine carries the coastal and cultural conditions of Fujian, and the Quanzhou background of Chen Zhiping keeps that context close to the work. The cooking does not freeze Fujianese food as archive, and it does not hide the tradition under novelty. At Meet the Bund in Shanghai, China, where he has been Executive Chef since 2019, that foundation is presented in a contemporary dining room without losing its regional line.
The Current Chapter
Fujianese cooking at Meet the Bund has become the central site of Chen Zhiping’s current work since 2019. The restaurant gives public form to a regional Chinese cuisine that is often less familiar internationally than others, and the task is one of clarification rather than simplification: showing Min cuisine through layered savor, ceremonial resonance, and quiet technical demand. Buddha Jumps Over the Wall at Meet the Bund is prepared with fish maw and Australian sea cucumber in place of shark’s fin. The substitution gives the dish a sustainability-minded reading while keeping its function as a generous, occasion-bound preparation. Its effect is built through umami, cultural memory, and accumulated depth rather than excess. Hetian chicken depends on restraint and precision: steamed in wine-infused brine to produce silky skin. The register is tenderness, aroma, and texture held in balance. Across these dishes, the work is not reinvention for its own sake, but a specific presentation of Min cuisine for diners beyond Fujian.
Signature
Signature dishes include Hetian chicken with silky skin.
Acclaim
Chen's honors include Michelin Young Chef Award (2021).
Profile updated July 2026
FAQ
Asked of Chen
What is Chen Zhiping's current role?
Chen Zhiping is chef at Meet the Bund — Fujian.
Where did Chen Zhiping train or study?
Chen Zhiping trained at Master Wu Rong.
What recognition has Chen Zhiping received?
Michelin Young Chef Award (2021).
