Allen Wong has had a long career as a Chaîne member having joined as a Chevalier in 2001. Allen became a Bailli Provincial in 2012 after holding local Bailliage officer positions. He was inducted as Bailli Délégué of China by International Vice-President Marie Jones at a Chapitre in Shanghai in 2015. Becoming a Member of the Conseil Magistral in 2016, two years later in Paris he was inducted as a Member of the Conseil d’Administration - the International Board - by President Atallah.

Steven Weathers, Chargé de Presse of China, thought Allen would make an excellent feature for an article. The Chaîne News Online agreed. Accordingly, below are Allen’s responses to Steven’s questions. You’ll learn what makes him tick especially as a senior, well-respected member of the Chaîne.

1. Tell us about yourself.
I am a proud Canadian, educated in both Montreal and Toronto. For the past 33 years, Shanghai has been my home. My professional journey in China began as General Manager of Tai Ping Carpets International Limited (China), a Hong Kong–based luxury carpet company serving the world’s leading five-star hotels.

After seven successful years with Tai Ping, I identified an unmet need within the hospitality sector and founded Shanghai’s first specialized kitchen cleaning contracting company, servicing international five-star hotels in Shanghai and Beijing. The company quickly became an industry benchmark and household name in professional kitchen hygiene, leading the sector for two decades until its 20-year business license expired shortly before the COVID19 pandemic. At that point, I chose to retire and focus on pursuits that bring personal fulfilment and enjoyment.

2. Have you always wanted to work in this industry?
My path evolved naturally. Whilst working with Tai Ping Carpets, I had extensive exposure to senior management teams of international luxury hotels. This experience revealed a clear gap in specialized kitchen cleaning services within China’s hospitality industry.

Despite early scepticism from the market, I invested heavily in technical expertise, structured systems, and a customer-centric philosophy. This commitment allowed the company to gain trust rapidly and achieve industry leadership within a relatively short period. My motivation was always driven by service excellence, discipline, and technical innovation.

3. In your opinion, what is the biggest challenge in managing a business in this industry in China?
The primary challenge lies in delivering a comprehensive, technically sound service whilst consistently meeting high-quality standards. Avoiding shortcuts is essential in an industry where hygiene, safety, and precision are non-negotiable.

Equally important is aligning employees with the company’s philosophy. To ensure they understand not only how to perform tasks, but why standards matter. Building long-term, trust-based partnerships with hotel clients is an ongoing challenge that requires transparency, reliability, and professionalism.

4. How would you describe your leadership style?
My leadership style is situational and adaptive. In my company, where many employees were uneducated labourers, a structured approach combining authoritative leadership and management by exception was necessary. Strong systems, rigorous training, and clear accountability ensured consistency and adherence to our service philosophy.

Within the Chaîne des Rôtisseurs, my approach is more conciliatory and collaborative, whilst still emphasizing accountability. I believe in leading by example, upholding ethical standards, and fostering a culture of responsibility and mutual respect among colleagues.

5. What do you consider your biggest contribution since joining the Chaîne des Rôtisseurs?
My involvement with the Chaîne has significantly broadened my social and cultural horizons. It has strengthened relationships with business partners through shared gourmet experiences and provided a refined platform for meaningful engagement.

On a personal level, it has allowed me to fully indulge in fine dining, intellectual exchange, and the camaraderie that defines the spirit of the Chaîne.

6. What do you enjoy most about being part of a team and your professional role?
Witnessing the growth and success of team members, both professionally and personally, has been deeply rewarding. Knowing that I played a role in sustaining the company’s reputation as one of China’s leading kitchen service providers gives me a strong sense of pride and accomplishment.

7. How did you discover the Chaîne des Rôtisseurs, and why did you choose to join?
I was introduced to the Chaîne des Rôtisseurs by a close friend, Mr. Volkmar Ruebel, the former Bailli of Shanghai. From the beginning, I was drawn to the elegance of the events, the quality of the cuisine, and the warm, welcoming atmosphere of Chaîne dinners.

I also recognized the value of the Chaîne as an exceptional platform for entertaining gourmet-loving clients from the international hotel industry, combining refined hospitality with meaningful social connection.

8. How long have you been a member?
I have been a proud member of the Chaîne des Rôtisseurs for over 22 years. Beyond gastronomy, I deeply value the Chaîne’s non-political, socially focused environment, which allows members to appreciate fine food and wine whilst forming genuine international friendships.

9. Are you aware of the Chaîne’s global community, and do you engage with it?
Very much so. I have actively connected with members across numerous Bailliages worldwide, including Athens, Bangkok, Ho Chi Minh City, Kuala Lumpur, Paris, Rome, Venice, and many others.

Through this global network, I have participated in and supported cross-Bailliage exchanges and cultural events, strengthening bonds within the Chaîne family. These interactions not only enrich personal experiences but also reinforce the core values and global mission of the Chaîne des Rôtisseurs: culinary excellence, friendship, and cultural exchange.

10. Would you like to share a message with fellow members of the global Chaîne family?
The Chaîne des Rôtisseurs represents a truly global fraternity united by a shared love for gastronomy and fellowship. I encourage all Baillis Délégués and Baillis to extend warm hospitality to visiting members from abroad.

By doing so, we strengthen unity, deepen friendships, and reinforce our standing as the world’s premier gourmet society. Let us continue to celebrate fine dining, mutual respect, and enduring friendships, across borders and generations, within the Chaîne family.