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With over 20 years of expertise, Chef Changlong Yue is a visionary in the culinary world. Currently serving as the Food & Beverage Operations Director at Barony Hotel & Resorts Worldwide, Chef Yue is recognized for seamlessly blending Chinese and Western culinary traditions to create exceptional dining experiences that engage the senses.

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 of Fusion Cuisine: China and Canada, the first volume of the Fusion Cuisine Culture Series.

In November 2023, Chef Yue was honored by the United Nations World Intangible Heritage Protection Foundation as a “Chinese Cultural Innovation Figure and International Cultural Ambassador” for his contributions to global culinary innovation and the promotion of Chinese culture. As a further recognition of his global influence, personal stamps featuring Chef Yue were issued by the United Nations Postal Administration, as well as postal services in France, Austria, and Germany.

Chef Yue holds 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 is a Certified Executive Chef (CEC) from the USA, Certified Chef de Cuisine from Canada and a Certified Sushi Chef Advisor (SCA) from Japan, among other prestigious certifications, highlighting his expertise across multiple culinary disciplines.

As a consultant for Schlick International Consulting Group, Chef Yue leads high-impact menu conceptualization, kitchen operations, and strategic initiatives to enhance culinary and operational performance for restaurants and hotels worldwide. He is also an international judge at major culinary competitions, helping to set global culinary standards.

Chef Yue’s unwavering commitment to excellence, innovation, and cultural preservation makes him a distinguished figure in the food and beverage industry, leaving a lasting impact across kitchens, cultures, and culinary traditions around the world.