i. Biography
Zhang Zhi Cheng serves as Executive Chef of Golden Flower at Wynn Macau, China, where the working vocabulary is classic and contemporary Sichuan, Shandong, Northern Chinese, and Imperial Chinese cuisine. The craft sits in clarity of broth, controlled textural contrast, and regional forms handled as usable technique rather than museum material.
The Making
A private kitchen in an ancient hutong courtyard residence in Beijing requires a different kind of control: fewer distractions, closer service, and a table where small decisions register. Chinese culinary memory remains most useful when it is articulated clearly on the plate. In Zhang Zhi Cheng’s work, that means defined ingredient expression, richness held in balance, and flavor built in layers without muddiness. Since 2021, that approach has carried into his current Executive Chef role at the restaurant.
The Work Today
The restaurant works across classic and contemporary Sichuan, Shandong, Northern Chinese, and Imperial Chinese traditions. As Executive Chef, Zhang Zhi Cheng handles that range through sequence, temperature, aroma, and texture, with luxury ingredients kept subordinate to clarity. The “Beginning” course is built as a progression rather than a single statement. Slow-Cooked Abalone with Crispy Scallion brings depth and fragrance; Sliced Sea Conch with Sichuan Pepper Oil gives a clean marine snap with Sichuan pepper lift; Geoduck with Basil and Onion sets crispness against perfume; Marinated Foie Gras adds plush richness; and Crisp Codfish with Balsamic Vinegar finishes with brightness and crunch. The technical point is separation: primary and secondary ingredient flavors are kept distinct, so each element reads without being blurred into the next. The classic dishes associated with Zhang Zhi Cheng’s work at Golden Flower include braised fish maw with superior chicken broth, Sliced Sea Conch with Sichuan Pepper Oil, Crisp Codfish with Balsamic Vinegar, and Sichuan noodles with chili oil. The range moves from polished broth depth to the aromatic charge of Sichuan pepper and chili oil, and from gelatinous delicacy to crisp-edged precision. Peking duck accentuated with caviar has been cited as an example of his ability to transform ingredients into works of art. Within the restaurant’s language, the dish joins familiar Peking duck ceremony with a luxury accent in a controlled visual and sensory presentation.
Distinctions
Zhang Zhi Cheng has received Trip.com Global Elite Restaurant List — Star Chef of the Year (2023). Star Chef of the Year (2023) is the stated honor attached to Zhang Zhi Cheng.
Profile updated July 2026
FAQ
Asked of Zhang
What is Zhang Zhi Cheng's current position?
Zhang Zhi Cheng is Executive Chef of Golden Flower at Wynn Macau.
What recognition has Zhang Zhi Cheng received?
Star Chef of the Year (2023).
