Miao Fan

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Current

Employment History

• Conrad Hotel, Beijing; InterContinental Hotel, Xi'an

Birthplace

• Xi'an, China

Language Spoken

• Mandarin

Chef Miao trained under the renowned Hong Kong master Chef Ye Wen Chian and followed him for more than a decade, mastering the finesse and depth of traditional Cantonese cuisine. His culinary journey began in Shanghai and extended to Beijing, Sanya, Xiamen, and Shenzhen, affording him a rich and diverse culinary pedigree. Known for his philosophy of “preserving tradition while embracing innovation with consistency,” Miao is recognized for his keen sense of flavour balance and the discipline he developed during his early military service.

“Innovation rooted in tradition is about creating controlled surprises,” Miao explains. “It means working from classical techniques while deliberately introducing elements that might spark unexpected flavour combinations.” One of his standout creations is the Spicy Curry Cod Roll, an evolution of his mentor’s Singapore-style spicy curry prawns. Due to the limited availability of fresh curry leaves in northern China, he developed a method of drying and powdering them — capturing their aromatic complexity and enriching the dish with bold, concentrated flavour.

Miao’s meticulous approach to ingredients and technique has earned him accolades, including appearances on culinary programs such as Home For Dinner and The Honorable Chef. “It’s a real honour to be part of Four Seasons Hotel Tianjin and lead the culinary team at Jin House,” he shares. “I enjoy crafting refined, flavourful Cantonese dishes and consistently delivering remarkable dining experiences to our guests.”

Outside the kitchen, Miao is a keen photographer and nature enthusiast. He often explores mountains, forests, and coastlines in search of regional ingredients — drawing inspiration from the land to ignite his culinary imagination.