Andy Zhao
About Andy Zhao
Andy Zhao is an Executive Chef at Viking Cruises with over three decades of experience in the hotel and catering industry, specializing in Western cuisine.
Title
Andy Zhao is currently serving as the Executive Chef at Viking Cruises in Basel.
Work Experience at Viking Cruises
Since 2015, Andy Zhao has been leading the kitchen operations for Viking Cruises' river ships. His role involves overseeing all culinary activities, ensuring quality and consistency in food preparation and service. His extensive experience in Western cuisine and his prior supervisory experiences contribute to his effectiveness in this position.
Teaching Role at Beijing Hospitality Institute
Andy Zhao worked as a teacher at the Beijing Hospitality Institute from 2011 to 2015. During his four-year tenure, he imparted his extensive knowledge and experience in the culinary arts to students, helping to shape the next generation of hospitality professionals in Beijing.
Experience at Royal Caribbean Cruises Ltd.
From 1994 to 1996, Andy Zhao served as a Western Cuisine Kitchen Supervisor at Royal Caribbean Cruises Ltd. in the Miami-Fort Lauderdale area. In this role, he was responsible for managing the kitchen operations and ensuring the quality of Western cuisine across the cruise line's fleet.
Culinary Career at Wangfu Peninsula Hotel
Andy Zhao began his culinary career at the prestigious Wangfu Peninsula Hotel in Beijing, where he worked as a Western Cuisine Chef from 1987 to 1994. His seven-year tenure at this well-known establishment helped him build a strong foundation in the culinary arts, specializing in Western cuisine.
Education and Expertise
Andy Zhao studied Administrative Management at Beihang University (Beijing University of Aeronautics and Astronautics) from 2012 to 2015, where he achieved a diploma (大专). His education, combined with over three decades of experience in the hotel and catering industry, has led to a diverse and well-rounded skill set.
International Work Experience
Andy Zhao has significant international work experience, particularly in the Miami-Fort Lauderdale area, where he held a supervisory role at Royal Caribbean Cruises Ltd. His global exposure and understanding of different culinary practices have enhanced his expertise in Western cuisine.