i. Biography
Coming Up
At Xin Rong Ji in 2021, the work split along two lines: R&D head and director of production. In that setup, Ding Yong sat between recipe development and the systems that carry it into service, where ideas have to survive daily kitchen use. The role asked for more than concept work; it required setting standards that could hold under production pressure, with attention to pace, consistency, and execution. That base now sits inside the Executive Chef role at Xin Rong Ji. Ding Yong’s move into the top kitchen post brought the same structure-forward approach into a wider remit, linking his Beijing work with a MICHELIN Guide Hong Kong & Macau invitation tied to Xin Rong Ji (Xinyuan South Road) in Beijing.
Where They Are Now
Executive Chef — Xin Rong Ji, Hangzhou, China As Executive Chef, he is responsible not only for flavor direction but for how the kitchen functions around it. The title implies control of both the menu and the production chain behind it, and his path from 2021 as R&D head and also as director of production shows that the present role was built through operational discipline.
Honors
The MICHELIN Guide Hong Kong & Macau listed Ding Yong as an invited chef for Xin Rong Ji (Xinyuan South Road) in Beijing. The recognition points to work that registers beyond one kitchen, while staying attached to a specific house and address. For a chef shaped by production and R&D as much as by service, it marks the reach of a method that depends on control, repeatability, and kitchen discipline.
Profile updated August 2026
FAQ
Asked of Ding
What is Ding Yong's current role?
Ding Yong is Executive Chef.
Where did Ding Yong work before?
Earlier in their career, Ding Yong worked at Xin Rong Ji.
What is Ding Yong known for?
His work at Xin Rong Ji, Beijing.
