Accomplished & internationally-trained culinary chef with an aptitude (and fascination) for the R&D chef practice. He worked as a chef de partie under the award-winning executive chef Patrick Diethelm, and considers Francesco Versari, the former Lausanne Palace and Spa sous chef, his mentor. Wang created a menu design with food and wine pairings for Beijing’s Chunye Wine. As a researcher at China Agricultural University, he applied nanotechnology to food science, and as a lab assistant at the China National Research Institute, he evaluated food products, instituted quality controls, and was initiated into food R&D practices. Wang devoted his master’s degree program at New York University to studying food systems and culinary physics to explore how food biochemistry, enzymology, and food processing relate to memory, senses, and information processing. A native of China and a devotee of Chinese cuisine, Dylan has been tracking the emergence of contemporary Chinese cuisine in China and around the world. He made his New York debut as a planner for the culinary programming of Yingtao, a coming restaurant concept that combines traditional Chinese recipes with modern cooking techniques. To him, contemporary Chinese cuisine presents the most authentic Chinese food possible in a global marketplace, giving modern diners a taste of Chinese homestyle cooking at its best. He now works in restaurant tech fields where he practiced intelligent automation and big data technologies to enhance both economic and environmental sustainabilities of the fast-food industry in the United States.