Personal relationship with Italy

When did you arrive in Italy and why did you choose our country?

I arrived in Italy in 2012. I chose Italy for its extraordinary cultural heritage, fascinating history and passion for gastronomy, elements that perfectly match my passion for cooking and art. Italy is a country that knows how to combine tradition and innovation, and it is precisely this combination that has deeply inspired me.

Why did you choose Florence as the city to start your business? Have you had experiences in other Italian cities or in Europe? How did they go?

Florence is the heart of art and culture and was also the place of my studies at Polimoda, where I specialized in fashion design.Then Cordon Bleu cooking school This city is full of inspiration and creativity, and it is perfect for realizing my goal of transforming Chinese cuisine into a modern art. Furthermore, Florence attracts visitors from all over the world, offering a diverse and receptive audience. I also had short-term experiences in Milan and Rome, collaborating with high-end restaurants for special events and customizing menus. These experiences helped me better understand the culinary preferences of local customers and adapt my proposals to satisfy them.

Professional experience

How did your work experience in Italy develop? What were the main moments of growth and the greatest difficulties encountered?

My career began in 2019, during the pandemic period, when I opened a small restaurant in Florence. Despite the difficulties, this experience taught me to face crises with flexibility and to gain the trust of customers through high-quality dishes. Over time, I expanded my business by opening two more restaurants. The greatest difficulties were finding people who understood Chinese culinary culture and were able to put it into practice, as well as balancing the authenticity of Chinese dishes with the expectations of the Italian market.

What are the differences between working in Italy and China? 

In Italy, work focuses more on creativity and personal expression, while in China the focus is on speed and efficiency. I found this Italian attention to quality and details very close to my professional approach. I love the way Italians put passion and care into every detail, and this allowed me to adapt easily.

What is your goal in promoting Chinese cuisine in Italy? What kind of dishes do you offer?

My goal is to show the true essence of Chinese cuisine, going beyond common stereotypes. I want Italian customers to not only taste authentic dishes, but also to grasp the stories and emotions behind each creation. Our menu combines the flavors of Beijing, Shanghai and Cantonese cuisine, integrating modern elements to adapt them to the Italian palate, without ever sacrificing authenticity.

How have Italian customers reacted to your gastronomic creations?

The reaction has been extremely positive. Customers appreciate the authenticity and balance of flavors. Many are curious about new ingredients and cooking techniques, which motivates me to continue innovating and exploring new possibilities.

Do you also work in other sectors?

Yes, I collaborate with local cooking schools to teach courses on Chinese culture and cooking techniques. I also participate in cultural projects that promote exchange between China and Italy. These activities allow me to act as a bridge between the two cultures.

Future projects

What are your current projects and main professional goals?

I am currently planning to open a third restaurant in another Italian city and working to internationalize the brand “Il Gusto di Xinge”. My goal is to use culinary art to show the world the richness of Chinese culture and become a point of reference for cultural exchange between East and West.

How do you imagine yourself in 10 years? What kind of Xinge would you like to be?

In 10 years, I imagine myself as a reference figure in Chinese cuisine in Italy, with a network of successful restaurants and an active role in promoting cultural exchange between the two countries. I would also like to found a cooking school to train a new generation of chefs, capable of innovating while respecting traditions. Furthermore, I hope to further contribute to cultural dialogue through educational and artistic projects.

Interview by Marco Bonaglia