<p class="ql-block"><b>田偉</b></p><p class="ql-block">1964年生于中國北京，旅歐華僑，中國烹飪大師名廚俱樂部創(chuàng)始人。</p><p class="ql-block"><br></p><p class="ql-block"><b>個(gè)人履歷</b></p><p class="ql-block">田偉先生-赴瑞講師級國際烹飪藝術(shù)大師，從事酒店餐飲業(yè)四十年，師從國寶級國菜大師魏金亭先生。</p><p class="ql-block">1981年入行，曾在北京飯店、中國大飯店、國貿(mào)飯店、保利大廈、王府井大飯店等五星級酒店工作。</p><p class="ql-block">1996年編著出版國宴《拼擺雕塑藝術(shù)》一書，由國際廣播出版社出版，此書為專業(yè)「國宴拼擺類書集」開山之作。此書由原中烹?yún)f(xié)老會長姜習(xí)先生提字并合影。同年成為第一屆烹飪藝術(shù)家及全國最受矚目六大杰出廚師。96年經(jīng)時(shí)任中烹?yún)f(xié)秘書長楊柳女士及恩師魏金亭先生推薦，加入中國烹飪協(xié)會成為當(dāng)時(shí)中國烹飪協(xié)會最年輕的會員。</p><p class="ql-block">1997年成為國內(nèi)首位以廚師身份，赴瑞士琉森國際酒店管理學(xué)院任烹飪講師兼中餐廳負(fù)責(zé)人。</p><p class="ql-block">1999年回國創(chuàng)辦成立WSD(北京)酒店管理顧問公司，策劃、設(shè)計(jì)、投資、籌備、管理了上百家大型餐飲酒店項(xiàng)目并出任總經(jīng)理并受到多家新聞媒體的報(bào)導(dǎo)。</p><p class="ql-block">2008至今創(chuàng)辦多家廚藝課堂總廚云學(xué)院及Chef Club。近幾年多次赴法國、瑞士、希臘、德國、意大利等國家交流、考察、合作?，F(xiàn)已與 Le Cordon Bleu International法國巴黎藍(lán)帶廚藝學(xué)院、SEG Swiss Education Group SEG瑞士酒店教育集團(tuán)、Hellenic Chef's Club世廚聯(lián)-歐盟職業(yè)總廚協(xié)會、City Unity Educational Group瑞士駐希臘酒店管理學(xué)院等海外酒店學(xué)校、廚藝學(xué)院及專業(yè)廚師協(xié)會達(dá)成合作協(xié)議。</p><p class="ql-block">2019年1月30日受邀法國里昂博古斯世界烹飪大賽，主題是向已故世紀(jì)廚神-保羅博古斯致敬，與世廚聯(lián)主席托馬斯、法國藍(lán)帶校長Eric Briffard等諸多世界廚藝界頂尖人物交流，同年受世廚聯(lián)副主席Miltos Karoubas、希臘Hellenic Chef's Club協(xié)會主席Tasos、副主席Zissopoulos邀請參加歐盟HOIREICAI食品博覽會暨高峰論壇，場面震撼、專業(yè)！希臘媒體第一時(shí)間報(bào)道，推動行業(yè)發(fā)展，我們將完成中國烹飪大師名廚俱樂部在歐洲設(shè)置總部工作，俱樂部將在歐洲開設(shè)中餐烹飪學(xué)校，傳播中華傳統(tǒng)飲食文化，同時(shí)與瑞士的廚藝學(xué)院合作對國內(nèi)廚師開設(shè)西餐游學(xué)課程，為海外中餐發(fā)展及傳播起到戰(zhàn)略性作用。</p><p class="ql-block"><br></p><p class="ql-block"><b>國家職稱</b></p><p class="ql-block">國家高級烹飪技師</p><p class="ql-block"><br></p><p class="ql-block"><b>社會任職</b></p><p class="ql-block">中國烹飪大廚名廚俱樂部主席</p><p class="ql-block">北京國際行政總廚大賽組委會主席</p><p class="ql-block">世廚聯(lián)·歐盟總廚協(xié)會中國區(qū)大使</p><p class="ql-block">廚藝界行業(yè)領(lǐng)袖、總統(tǒng)藍(lán)帶勛章</p><p class="ql-block">國際美食博士、藍(lán)帶國際烹飪大師</p><p class="ql-block">悅享味先鋒廚藝學(xué)院創(chuàng)始人</p><p class="ql-block">烹飪大師名廚網(wǎng)創(chuàng)始人</p><p class="ql-block">瑞士SEG酒店管理學(xué)校集團(tuán)招生導(dǎo)師</p><p class="ql-block">瑞士·琉森國際酒店管理學(xué)院特聘招生導(dǎo)師</p><p class="ql-block">瑞士·琉森酒店管理學(xué)院特聘烹飪講師兼中餐廳負(fù)責(zé)人</p><p class="ql-block"><br></p><p class="ql-block"><b>現(xiàn)任職務(wù)</b></p><p class="ql-block">悅享味先鋒(北京)餐飲管理有限公司-創(chuàng)始人</p><p class="ql-block">廚星播課烹飪線上教育及微商城網(wǎng)絡(luò)平臺-創(chuàng)始人</p><p class="ql-block">魚子醬深海珍饈品鑒館·黑鉆私享會-創(chuàng)始人</p><p class="ql-block">北京國際行政總廚藝術(shù)大賽組委會-主席</p><p class="ql-block"><b>行業(yè)之作</b></p><p class="ql-block">一、創(chuàng)辦出版《中國烹飪大師寶典》叢書/年刊(第一期及第四期已經(jīng)出版、第五期今年出版)</p><p class="ql-block">二、創(chuàng)辦 國際行政總廚藝術(shù)大賽，2018第一屆及2019第二屆在北京國家會議中心舉辦，2021第三屆在北京國際亦創(chuàng)會展中心舉辦，第四屆9.18北京籌備中。</p><p class="ql-block"><br></p><p class="ql-block"><b>代表作品</b></p><p class="ql-block">1996田偉編寫由國際廣播出版發(fā)行的《拼擺雕塑藝術(shù)》田偉烹飪藝術(shù)從書，開創(chuàng)了中華國宴象形意境菜拼擺創(chuàng)始專著。</p><p class="ql-block"><br></p><p class="ql-block"><b>研究領(lǐng)域</b></p><p class="ql-block">通過中西美食文化的交流，將中華美食文化傳遞給世界，為中國廚師走入國際化搭建橋梁。為職業(yè)廚師走出國門，促進(jìn)中華美食交流與發(fā)展，為中餐海外發(fā)展起到戰(zhàn)略性作用。</p><p class="ql-block"><a href="https://m.baidu.com/s?word=%E7%83%B9%E9%A5%AA%E5%A4%A7%E5%B8%88%E7%94%B0%E4%BC%9F&sa=vs_tab&sectab=video&isid=90182880838342DE60110&mod=0&async=1&from=timeline" rel="noopener noreferrer" target="_blank"> 烹飪大師田偉~百度</a></p><p class="ql-block"><a href="https://m.baidu.com/from=1013755s/s?word=%E5%9B%BD%E5%AE%B4%E5%A4%A7%E5%B8%88%E7%94%B0%E4%BC%9F&sa=re_dl_prs_34689_6&ant_ct=3l4+z0f8ixWJYLhugKMQXJiYBr2wsAH8T/JGFrjq0pIPA0EZEHWvPkWDv6yotela&rqid=11070267967771568803&from=timeline" rel="noopener noreferrer" target="_blank"> 國宴大師田偉~百度</a></p><p class="ql-block"><a href="http://www.kamkm888.com/cx9n4ny?share_from=self" rel="noopener noreferrer" target="_blank"> 國宴師門-中國烹飪大師名廚俱樂部田主席第八期收徒(九月北京龍脈溫泉大酒店)</a></p> <h3>Tian Wei</h3><div>Born in 1964 in Beijing, China, the founder of Society of Eminent Chefs in China.</div><div><br></div><div>RéSUME</div><div>Tian Wei, Lecturer of Hospitality & Tourism Management College in Swiss and International Culinary Doctor of the Art and Fine Dinning, engaged in hotel and catering industry for more than 37 years. Chairman Tian is under the tutelage of Wei Jinting, the national culinary master of China.
</div><div>In 1981, he worked in Beijing hotel, China World Hotel Beijing, Poly Hotel, Wangfujing Grand Hotel and many other five-star hotels.
</div><div>
In 1996, the book of the first plate of National Banquet "Art of Carving and Sculpting" , published by the International Broadcasting Press, was written and photographed by Mr. Jiang Xi, the former president of the Chinese cooking association. In the same year, he became the first culinary artist of Oriental cuisine and one of the six most outstanding chefs in the country. In 1996, he was recommended by the Secretary-General of the China Cuisine Association (Ms. Yang) Liu and his teacher (Wei Jinting). He joined the China Cuisine Association and became the youngest member of the China Cuisine Association.
</div><div>
In 1997, he became the first chef in China to serve as a lecturer and head of the Chinese restaurant at the Lucerne International Hotel Management School in Switzerland.</div><div>
In 1999, he returned to China to establish Beijing WSD Hotel Management Consulting Co., Ltd., planning, designing, investing, preparing and managing hundreds of large-scale catering hotel projects and serving as general managers and was reported by many media.</div><div>He has founded several cooking classes and Chef Club since 2008. He has visited France, Switzerland, Greece, Germany, Italy and other countries for communication, inspection and cooperation. Now he has reached cooperation agreements with Le Cordon Bleu International, the French Le Cordon Bleu Culinary Institute, SEG Swiss Education Group SEG Swiss Hotel Education Group, Hellenic Chef's Club EU Professional Chefs Association, the professional chefs association, City Unity Educational Group, Swiss Hospitality Management Institute, and other overseas hotel school and colleges. This year, Society of Eminent Chefs in China will set up a headquarters in Europe. The club will open a Chinese cooking school in Europe, spread the traditional Chinese food culture and cooperate with the Swiss Culinary Institute to open exchanging cooking courses to Chinese chefs which plays a strategic role in the development and dissemination of overseas Chinese food.
</div><div><br></div><div>
Social title</div><div>
National Senior Culinary </div><div><br></div><div>Technician</div><div>Membership in professional associations</div><div>Chairman of Society of Eminent Chefs in China</div><div>
Executive chairman of <Easteat> Executive Chef Club</div><div>Supreme Honorary Chairman of the Art and Fine Dinning of Escoffier Society International
Leader of Culinary Profession of the Art and Fine Dinning of Escoffier Society International
Presidential Cordon Medal of the Art and Fine Dinning of Escoffier Society International
International Culinary Doctor of the Art and Fine Dinning of Escoffier Society International
Master of the Art and Fine Dinning of Escoffier Society International</div><div>Hc360 - Best Chef Committee - chairman</div><div>
Hong Kong Hotel and Restaurant Management Association - Honorary Chairman</div><div>hC
Yuexiangwei Xianfeng Executive Chef Culinary Society - Chairman hC</div><div>Swiss SEG Hotel Management School Group Admissions Tutor</div><div>Swiss · Lucerne International Hotel Management School special admissions tutor</div><div>Specialist cooking lecturer at Lützelau Hospitality College ( Hotel Management Education & Training Centre ) Switzerland Head of Chinese restaurant
</div><div><br></div><div>
Present Position</div><div>The Founder of Beijing WSD Hotel Management Consultant. Co. Led</div><div>The Founder of Yuexiang Weixianfeng Institute. Co. Led
</div><div><br></div><div>
Work of profession</div><div>The Founder of the book series 《Valuable Book of Chinese》 in 2016
(Book of 2016 & Book of 2017)
</div><div>Representative works</div><div>The Author of 《Art of Carving and Sculpting》</div><div><br></div><div>
Field of Research</div><div>By communication of Chinese and Western food culture, we will spread the Chinese food culture to the world to make a platform for Chinese chefs to enter internationalization. It plays a strategic role not only in the development of overseas Chinese food but also for professional chefs to go abroad as well as promoting the communication of food.</div> <h3>1996年中國烹飪協(xié)會第一任會長姜習(xí)先生來飯店提字及合影</h3> <p>中國烹飪協(xié)會創(chuàng)始會長姜習(xí)先生題字</p> <h3>中國最著名的藝術(shù)家韓美林大師(奧運(yùn)會福娃之父)贈畫</h3> <h3>中國著名篆刻家黃河老師題字</h3> <p>中國烹飪協(xié)會創(chuàng)始會長姜習(xí)先生題字</p> <p><a href="http://www.kamkm888.com/cx9n4ny?share_from=self" rel="noopener noreferrer" target="_blank">「廚行第一師門」中國烹飪大師名廚俱樂部田主席傳承中華美食文化-2018五星級品質(zhì)收徒</a><a href="http://www.kamkm888.com/cx9n4ny?share_from=self" target="_blank" style="background-color: rgb(255, 255, 255);">中國烹飪大師名廚俱樂部田主席「國宴師門」田門文化傳承第十期收徒籌備中……</a></p> <h3><a href="https://mp.weixin.qq.com/s/fZzDL-uwtsRHpz8JSEUD0g" target="_blank" class="link"><i class="iconfont icon-iconfontlink"></i>請點(diǎn)擊??加入我們-中國烹飪大師名廚俱樂部</a></h3> <h3><a href="https://m.v.qq.com/play.html?vid=u05344hbwln&ptag=v_qq_com%23v.play.adaptor%233&from=timeline" target="_blank" class="link"><i class="iconfont icon-iconfontlink"></i>中國烹飪大師名廚俱樂部視頻</a><a href="https://mp.weixin.qq.com/s/fZzDL-uwtsRHpz8JSEUD0g" target="_blank" class="link"><span class="iconfont icon-iconfontlink"> </span>中國烹飪大師名廚俱樂部</a></h3>