In this first article of a two part feature, we chronicle the biography of Maître Restaurateur John Yang.

Born and raised in Taiwan, he began working in the food and beverage industry at the age of 15. His first experience was alongside his father in a Chinese restaurant, where he started with the most fundamental kitchen tasks, from washing dishes to preparing and cutting ingredients. Even during his military service at the age of 20, he was assigned to work in the kitchen. Food and hospitality have been part of his life from a very early age.

In the early years of his career, John worked both in the kitchen and in front-of-house operations. After completing his military service, John gradually focused more on service and restaurant operations. He became particularly interested in hospitality, wine, and the overall guest experience. John has continued specialising in these areas throughout his career.

Around the age of 30, John had the opportunity to undertake an internship in Los Angeles, which gave him a much broader view of an international dining environment. Over the years, John has worked in premium steakhouses, one of Taiwan’s most highly regarded French restaurants and Michelin-recognized restaurant brands. These experiences gave him a broad understanding of Western dining, Chinese cuisine, fine dining, service, and restaurant management.

In 2015, John moved to Shanghai and worked with a French restaurant group. In 2018, John relocated to Beijing, where he took on a senior food and beverage management role with an international French hospitality brand, overseeing multiple restaurants also participating in the pre-opening and development of a number of restaurant concepts.

In 2024, a commercial opportunity in Chongqing led John to bring Family Li Imperial Cuisine to the city. John then moved from being primarily a professional restaurant operator to becoming an owner and entrepreneur. John now lives in Chongqing, where he continues exploring how traditional Chinese culinary culture can be presented through a modern hospitality and business perspective.

Steven Weathers
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