Alan Sun

Executive Chinese Chef

“I love to combine the classic beauty of authentic Chinese cuisine with an original style honed over more than 30 years.”

Four Seasons Tenure

Since 2023
First Four Seasons Assignment: Current

Employment History

Conrad, Guangzhou, China; Langham Hotel Group, Cordis Hotel, Beijing, China; Langham, Shanghai, China; InterContinental Fuzhou, China; Shangri-La Ningbo, China; The Langham, Hong Kong, China

Birthplace

Hong Kong, China

Languages Spoken

Cantonese, Chinese, English

Bringing fresh verve to its dazzling array of dining experiences, culinary maestro Alan Sun is Executive Chinese Chef of Four Seasons Hotel Shenzhen. With more than three decades of experience across award-winning five-star and Michelin-starred establishments, Chef Alan brings his signature artistry to the Hotel’s renowned Cantonese fine-dining restaurant Zhuo Yue Xuan.

Born in Hong Kong, Chef Alan brings a passion for the rich flavours of his native Chinese cuisine, fusing traditional culinary techniques with a deliciously inventive modern approach. A prodigal talent, Chef Alan began his career in restaurant kitchens at the tender age of 15, showing an intuitive flair for crafting mouth-watering Cantonese delicacies. His stellar career has since seen him make his mark on many internationally renowned Michelin-starred restaurants.

“I love to combine the classic beauty of authentic Chinese cuisine with an original style honed over more than 30 years,” says Chef Alan, commenting on the timelessness of his cuisine. “I’m passionate about working with the finest local and seasonal ingredients, constantly exploring new ways of crafting these to create unique and unexpected flavour combinations and vivid presentations that leave a lasting impression.”

Under Chef Alan, award-winning Cantonese restaurant Zhuo Yue Xuan continues to offer elegant cuisine that showcases the simple beauty of its ingredients, as well as introduce his acclaimed signature dishes, such as fish maw with crab roe and pork, featuring just-caught ingredients alongside powdered crab craw for a rich depth of flavour.

“I’m honoured to carry on and expand Zhuo Yue Xuan’s renowned reputation,” says Chef Alan. “Inspired by my experience heading a Michelin-starred kitchen, my vision is for our team to continue to offer the very highest standards, preparing stylish dishes that are perfectly crafted for guests to see, smell, taste and savour the food at an optimal level. I’m driven to constantly evolve and improve, ensuring that the already exceptional cuisine here at Four Seasons is recognised as the finest gastronomic experience in Shenzhen.”

Outside of the kitchen, Chef Alan Sun pursues a simple and peaceful pace of life that ensures his focus remains entirely on cooking and ingredients when working. Indicative of his kind heart and warm nature, his main hobby is taking care of stray cats near to his residence; he also volunteers at a nearby stray animal rescue station. In addition, he enjoys exercising with family and friends to ensure harmony of body and mind.