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With over 20 years of dedicated experience, Chef Changlong Yue has been deeply engaged in the culinary field, focusing on the exploration and innovation of Chinese and Western fusion cuisine. Widely recognized within the industry, he has developed strong expertise in flavor pairing, presentation, and nutritional balance. His work continues to enhance the dining experience, engage the senses, and promote a new approach to culinary arts that blends Eastern and Western traditions.

Chef Yue’s culinary philosophy is centered around fusion cuisine, harmonizing color, aroma, taste, presentation, and nutrition. His innovative approach has earned him numerous prestigious accolades, including gold medals at global events like the Culinary Olympics and the World Championship of Chinese Cuisine. As a respected consultant and educator, he shapes the future of the culinary arts by mentoring aspiring chefs and sharing his expertise with the next generation of culinary professionals.

In his role as Vice President of the World Federation of Chinese Chefs, Chef Yue plays a key part in preserving Chinese culinary heritage and promoting global cultural exchange. His work ensures that traditional Chinese flavors evolve with modern techniques, making them relevant and resonant across cultures. Chef Yue is also the author and Chief Editor of Chinese and Western Fusion Cuisine: China and Canada, the first volume of the Chinese and Western Fusion Cuisine Culture Series.

In recognition of his outstanding contributions, Chef Yue was named a “Chinese Cultural Innovation Figure and International Cultural Ambassador” by the United Nations World Intangible Heritage Protection Foundation in August 2023. Further honoring his global influence, personal stamps featuring Chef Yue were issued by the United Nations Postal Administration and postal services in France, Austria, and Germany.

Chef Yue’s academic credentials include an MBA from the University of Gloucestershire, a Professional Certificate in the Science of Cooking from Harvard University, and a degree in Food Science and Engineering from Northeast Agricultural University in China. He holds certifications as a Worldchefs Certified Executive Chef from WACS, Certified Executive Chef in the USA, and Certified Chef de Cuisine in Canada, underscoring his multidisciplinary expertise.

As a Culinary consultant with Schlick International Consulting, Chef Yue spearheads high-impact menu design, kitchen operations optimization, and strategic initiatives that elevate culinary and operational performance for restaurants and hotels. Schlick International Consulting is a boutique culinary consulting firm based in Canada, dedicated to helping restaurants and food businesses optimize their operations, innovate their menus, and enhance overall guest experiences. The firm has collaborated with numerous clients across North America and Asia, including well-known brands such as Barony Hotels & Resorts Worldwide and Zhiguan Courtyard Restaurant, a distinguished Michelin One-Star restaurant.

Chef Yue also serves as an international judge at prominent culinary competitions, contributing to the establishment of worldwide culinary standards. He remains dedicated to quality, innovation, and the preservation of culinary culture. Through his continued efforts, he hopes to contribute in his own way to building bridges between kitchens, cultures, and culinary traditions around the world.