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Hong Pan, who was selected before 2009, worked in China Sichuan Restaurant for ten years. He has rich experience on Sichuan cuisine with more than 20 years. He loves to cook and hopes people who eat his dishes would be happy.
Liuyuan Zeng, who worked at many high-end hotels in China as chef, and has 15-year experiences. He born at a famous family of brine. With the secrets of brine of Sichuan flavor, he is devoted to making delicacy.
Bo He, who has worked in China Sichuan Restaurant for ten years. He has more than ten years’ experience on cook and has his unique understanding on Sichuan cuisine. He focuses on the combination of tradition and modern style.