Basil Yu, based in Beijing, China, is currently a Executive Chef at The PuXuan Hotel and Spa, bringing experience from previous roles at Holiland 好利来, Gourmet Dining Group Ltd, Crafty Cow and Epure / Gourmet Dining Group Ltd.. Basil Yu holds a 2000 - 2003 Master’s Degree in Engineering/Industrial Management @ University of Technology Sydney. With a robust skill set that includes Food Quality, Food, Casual Dining, Asian Cuisine, Food Safety and more, Basil Yu contributes valuable insights to the industry.