In this second part of the two-part feature on Maître Restaurateur John Yang, Chargé de Presse Steven Weathers put some questions to him on behalf of the Chaîne News Online to explore his thoughts on the hospitality industry and being a Chaîne member.

1. Have you always wanted to work in your industry?
Yes. The restaurant industry has always given me a strong sense of achievement. I enjoy speaking with guests, introducing dishes, and sharing the ingredients, flavours and stories behind them. Seeing guests genuinely enjoy their experience is one of the most rewarding aspects of the profession.

I also believe restaurants are special places where food brings people from different cultures and backgrounds together. Despite the demands of the industry, I have never seriously considered leaving it.

2. In your opinion, what is the biggest challenge managing a business in your industry in China?
The biggest challenges are the rapid pace of change and intense competition. Chinese consumers increasingly expect more than good food. They look for presentation, atmosphere, service, storytelling, visual appeal and sometimes entertainment or cultural experiences.

Consumption patterns are also changing, with less emphasis on traditional business entertaining and greater demand for casual, flexible and value-conscious dining. At the same time, social media allows new ideas and concepts to spread and be copied very quickly. Maintaining a distinctive brand and creating genuinely differentiated experiences is therefore increasingly important.

3. In terms of leadership style, how would you describe yourself?
I would describe my leadership style as participative and developmental. I believe sustainable growth depends on developing team members who can think independently, make decisions and take responsibility.

I therefore involve key team members in important areas such as strategy, events, marketing and cost control, helping them understand not only what we do but why we do it. My aim is to develop people who can eventually become leaders themselves.

4. What would you say is your biggest contribution to your company since joining?
My biggest contribution has been my willingness to keep learning and remain personally involved across all areas of the business. In addition to day-to-day management, I participate in event planning, brand collaborations, guest experience, digital marketing, content creation and the use of AI.

I believe an owner’s role should go beyond setting direction and reviewing financial results. I want to understand and contribute wherever I can help the business improve, while presenting our Chinese culinary heritage in a way that is relevant and engaging to today's guests.

5. What do you like most about being part of the team and your own role at your company?
What I enjoy most is seeing both the company and its people grow. It is particularly rewarding to watch team members develop from simply carrying out tasks to thinking independently, making decisions and taking responsibility.

I also value being able to share my experience and help develop the next generation of team members and leaders. I believe a successful business should create commercial value while also giving something back to its people, the community and the wider hospitality industry.

6. How did you find out about the Chaîne des Rôtisseurs and why did you choose to join it?
I first encountered the Chaîne in Beijing in 2018 through restaurants where I was working which hosted locl Bailliage events. This allowed me to experience the association from a restaurant operator’s perspective and learn more about its international community.

I was impressed by its unique combination of gastronomy, wine, culture, education and international connections. The opportunity to learn about different cuisines and traditions while meeting people who share the same passion ultimately encouraged me to become a member.

7. How long have you been a member?
I officially became a member of the Chaîne des Rôtisseurs on October 9, 2025. However, my connection with the association dates back to 2018, when I first became involved with its events through my work in Beijing.

8. Do you enjoy the Chaîne des Rôtisseurs and what do you like in particular?
Yes, very much. I particularly enjoy that Chaîne events are about more than simply dining. Chefs, sommeliers and other professionals often share the stories, ingredients, techniques and cultural background behind the food and wine, making each event an opportunity to learn something new.

I also greatly value the international community. Bringing together people from different countries, professions and cultures creates opportunities to meet people I might otherwise never have encountered and to form genuine friendships through a shared passion for gastronomy.

9. Are you aware of the Chaîne’s global community and are you planning to make use of this global family?
Yes. The global nature of Chaîne is one of the aspects I value most. It provides an opportunity to meet people around the world who share a passion for gastronomy, hospitality and wine, while also creating opportunities to exchange professional experience and ideas.

However, I see the global Chaîne family primarily as a platform for building genuine, long-term relationships rather than simply as a business network. I hope to attend more events in different cities and countries and become increasingly connected with the wider community.

10. Would you like to say something to other members of the global Chaîne family?
The Chaîne des Rôtisseurs is the first international association I have formally joined, and it has significantly broadened both my social and professional circle. It has also introduced me to people and culinary experiences from around the world that I might otherwise never have encountered.

My message to the global Chaîne family would be that, while we enjoy the food, wine and dining experiences, we should also appreciate what is perhaps the association’s greatest gift: the opportunity to bring people from different parts of the world together. The friendships, conversations and exchange of ideas created around the table are, to me, the true spirit of Chaîne and something worth preserving.