<p class="ql-block"><b>田伟</b></p><p class="ql-block">1964年生于中国北京，旅欧华侨，中国烹饪大师名厨俱乐部创始人。</p><p class="ql-block"><br></p><p class="ql-block"><b>个人履历</b></p><p class="ql-block">田伟先生-赴瑞讲师级国际烹饪艺术大师，从事酒店餐饮业四十年，师从国宝级国菜大师魏金亭先生。</p><p class="ql-block">1981年入行，曾在北京饭店、中国大饭店、国贸饭店、保利大廈、王府井大饭店等五星级酒店工作。</p><p class="ql-block">1996年编著出版国宴《拼摆雕塑艺术》一书，由国际广播出版社出版，此书为专业「国宴拼摆类书集」开山之作。此书由原中烹协老会长姜习先生提字并合影。同年成为第一届烹饪艺术家及全国最受瞩目六大杰出厨师。96年经时任中烹协秘书长杨柳女士及恩师魏金亭先生推荐，加入中国烹饪协会成为当时中国烹饪协会最年轻的会员。</p><p class="ql-block">1997年成为国内首位以厨师身份，赴瑞士琉森国际酒店管理学院任烹饪讲师兼中餐厅负责人。</p><p class="ql-block">1999年回国创办成立WSD(北京)酒店管理顾问公司，策划、设计、投资、筹备、管理了上百家大型餐饮酒店项目并出任总经理并受到多家新闻媒体的报导。</p><p class="ql-block">2008至今创办多家厨艺课堂总厨云学院及Chef Club。近几年多次赴法国、瑞士、希腊、德国、意大利等国家交流、考察、合作。现已与 Le Cordon Bleu International法国巴黎蓝带厨艺学院、SEG Swiss Education Group SEG瑞士酒店教育集团、Hellenic Chef's Club世厨联-欧盟职业总厨协会、City Unity Educational Group瑞士驻希腊酒店管理学院等海外酒店学校、厨艺学院及专业厨师协会达成合作协议。</p><p class="ql-block">2019年1月30日受邀法国里昂博古斯世界烹饪大赛，主题是向已故世纪厨神-保罗博古斯致敬，与世厨联主席托马斯、法国蓝带校长Eric Briffard等诸多世界厨艺界顶尖人物交流，同年受世厨联副主席Miltos Karoubas、希腊Hellenic Chef's Club协会主席Tasos、副主席Zissopoulos邀请参加欧盟HOIREICAI食品博览会暨高峰论坛，场面震撼、专业！希腊媒体第一时间报道，推动行业发展，我们将完成中国烹饪大师名厨俱乐部在欧洲设置总部工作，俱乐部将在欧洲开设中餐烹饪学校，传播中华传统饮食文化，同时与瑞士的厨艺学院合作对国内厨师开设西餐游学课程，为海外中餐发展及传播起到战略性作用。</p><p class="ql-block"><br></p><p class="ql-block"><b>国家职称</b></p><p class="ql-block">国家高级烹饪技师</p><p class="ql-block"><br></p><p class="ql-block"><b>社会任职</b></p><p class="ql-block">中国烹饪大厨名厨俱乐部主席</p><p class="ql-block">北京国际行政总厨大赛组委会主席</p><p class="ql-block">世厨联·欧盟总厨协会中国区大使</p><p class="ql-block">厨艺界行业领袖、总统蓝带勋章</p><p class="ql-block">国际美食博士、蓝带国际烹饪大师</p><p class="ql-block">悦享味先锋厨艺学院创始人</p><p class="ql-block">烹饪大师名厨网创始人</p><p class="ql-block">瑞士SEG酒店管理学校集团招生导师</p><p class="ql-block">瑞士·琉森国际酒店管理学院特聘招生导师</p><p class="ql-block">瑞士·琉森酒店管理学院特聘烹饪讲师兼中餐厅负责人</p><p class="ql-block"><br></p><p class="ql-block"><b>现任职务</b></p><p class="ql-block">悦享味先锋(北京)餐饮管理有限公司-创始人</p><p class="ql-block">厨星播课烹饪线上教育及微商城网络平台-创始人</p><p class="ql-block">鱼子酱深海珍馐品鉴馆·黑钻私享会-创始人</p><p class="ql-block">北京国际行政总厨艺术大赛组委会-主席</p><p class="ql-block"><b>行业之作</b></p><p class="ql-block">一、创办出版《中国烹饪大师宝典》丛书/年刊(第一期及第四期已经出版、第五期今年出版)</p><p class="ql-block">二、创办 国际行政总厨艺术大赛，2018第一届及2019第二届在北京国家会议中心举办，2021第三届在北京国际亦创会展中心举办，第四届9.18北京筹备中。</p><p class="ql-block"><br></p><p class="ql-block"><b>代表作品</b></p><p class="ql-block">1996田伟编写由国际广播出版发行的《拼摆雕塑艺术》田伟烹饪艺术从书，开创了中华国宴象形意境菜拼摆创始专著。</p><p class="ql-block"><br></p><p class="ql-block"><b>研究领域</b></p><p class="ql-block">通过中西美食文化的交流，将中华美食文化传递给世界，为中国厨师走入国际化搭建桥梁。为职业厨师走出国门，促进中华美食交流与发展，为中餐海外发展起到战略性作用。</p><p class="ql-block"><a href="https://m.baidu.com/s?word=%E7%83%B9%E9%A5%AA%E5%A4%A7%E5%B8%88%E7%94%B0%E4%BC%9F&sa=vs_tab&sectab=video&isid=90182880838342DE60110&mod=0&async=1&from=timeline" rel="noopener noreferrer" target="_blank"> 烹饪大师田伟~百度</a></p><p class="ql-block"><a href="https://m.baidu.com/from=1013755s/s?word=%E5%9B%BD%E5%AE%B4%E5%A4%A7%E5%B8%88%E7%94%B0%E4%BC%9F&sa=re_dl_prs_34689_6&ant_ct=3l4+z0f8ixWJYLhugKMQXJiYBr2wsAH8T/JGFrjq0pIPA0EZEHWvPkWDv6yotela&rqid=11070267967771568803&from=timeline" rel="noopener noreferrer" target="_blank"> 国宴大师田伟~百度</a></p><p class="ql-block"><a href="https://www.meipian.cn/cx9n4ny?share_from=self" rel="noopener noreferrer" target="_blank"> 国宴师门-中国烹饪大师名厨俱乐部田主席第八期收徒(九月北京龙脉温泉大酒店)</a></p> <h3>Tian Wei</h3><div>Born in 1964 in Beijing, China, the founder of Society of Eminent Chefs in China.</div><div><br></div><div>RÉSUME</div><div>Tian Wei, Lecturer of Hospitality & Tourism Management College in Swiss and International Culinary Doctor of the Art and Fine Dinning, engaged in hotel and catering industry for more than 37 years. Chairman Tian is under the tutelage of Wei Jinting, the national culinary master of China.
</div><div>In 1981, he worked in Beijing hotel, China World Hotel Beijing, Poly Hotel, Wangfujing Grand Hotel and many other five-star hotels.
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In 1996, the book of the first plate of National Banquet "Art of Carving and Sculpting" , published by the International Broadcasting Press, was written and photographed by Mr. Jiang Xi, the former president of the Chinese cooking association. In the same year, he became the first culinary artist of Oriental cuisine and one of the six most outstanding chefs in the country. In 1996, he was recommended by the Secretary-General of the China Cuisine Association (Ms. Yang) Liu and his teacher (Wei Jinting). He joined the China Cuisine Association and became the youngest member of the China Cuisine Association.
</div><div>
In 1997, he became the first chef in China to serve as a lecturer and head of the Chinese restaurant at the Lucerne International Hotel Management School in Switzerland.</div><div>
In 1999, he returned to China to establish Beijing WSD Hotel Management Consulting Co., Ltd., planning, designing, investing, preparing and managing hundreds of large-scale catering hotel projects and serving as general managers and was reported by many media.</div><div>He has founded several cooking classes and Chef Club since 2008. He has visited France, Switzerland, Greece, Germany, Italy and other countries for communication, inspection and cooperation. Now he has reached cooperation agreements with Le Cordon Bleu International, the French Le Cordon Bleu Culinary Institute, SEG Swiss Education Group SEG Swiss Hotel Education Group, Hellenic Chef's Club EU Professional Chefs Association, the professional chefs association, City Unity Educational Group, Swiss Hospitality Management Institute, and other overseas hotel school and colleges. This year, Society of Eminent Chefs in China will set up a headquarters in Europe. The club will open a Chinese cooking school in Europe, spread the traditional Chinese food culture and cooperate with the Swiss Culinary Institute to open exchanging cooking courses to Chinese chefs which plays a strategic role in the development and dissemination of overseas Chinese food.
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Social title</div><div>
National Senior Culinary </div><div><br></div><div>Technician</div><div>Membership in professional associations</div><div>Chairman of Society of Eminent Chefs in China</div><div>
Executive chairman of <Easteat> Executive Chef Club</div><div>Supreme Honorary Chairman of the Art and Fine Dinning of Escoffier Society International
Leader of Culinary Profession of the Art and Fine Dinning of Escoffier Society International
Presidential Cordon Medal of the Art and Fine Dinning of Escoffier Society International
International Culinary Doctor of the Art and Fine Dinning of Escoffier Society International
Master of the Art and Fine Dinning of Escoffier Society International</div><div>Hc360 - Best Chef Committee - chairman</div><div>
Hong Kong Hotel and Restaurant Management Association - Honorary Chairman</div><div>hC
Yuexiangwei Xianfeng Executive Chef Culinary Society - Chairman hC</div><div>Swiss SEG Hotel Management School Group Admissions Tutor</div><div>Swiss · Lucerne International Hotel Management School special admissions tutor</div><div>Specialist cooking lecturer at Lützelau Hospitality College ( Hotel Management Education & Training Centre ) Switzerland Head of Chinese restaurant
</div><div><br></div><div>
Present Position</div><div>The Founder of Beijing WSD Hotel Management Consultant. Co. Led</div><div>The Founder of Yuexiang Weixianfeng Institute. Co. Led
</div><div><br></div><div>
Work of profession</div><div>The Founder of the book series 《Valuable Book of Chinese》 in 2016
(Book of 2016 & Book of 2017)
</div><div>Representative works</div><div>The Author of 《Art of Carving and Sculpting》</div><div><br></div><div>
Field of Research</div><div>By communication of Chinese and Western food culture, we will spread the Chinese food culture to the world to make a platform for Chinese chefs to enter internationalization. It plays a strategic role not only in the development of overseas Chinese food but also for professional chefs to go abroad as well as promoting the communication of food.</div> <h3>1996年中国烹饪协会第一任会长姜习先生来饭店提字及合影</h3> <p>中国烹饪协会创始会长姜习先生题字</p> <h3>中国最著名的艺术家韩美林大师(奥运会福娃之父)赠画</h3> <h3>中国著名篆刻家黄河老师题字</h3> <p>中国烹饪协会创始会长姜习先生题字</p> <p><a href="https://www.meipian.cn/cx9n4ny?share_from=self" rel="noopener noreferrer" target="_blank">「厨行第一师门」中国烹饪大师名厨俱乐部田主席传承中华美食文化-2018五星级品质收徒</a><a href="https://www.meipian.cn/cx9n4ny?share_from=self" target="_blank" style="background-color: rgb(255, 255, 255);">中国烹饪大师名厨俱乐部田主席「国宴师门」田门文化传承第十期收徒筹备中……</a></p> <h3><a href="https://mp.weixin.qq.com/s/fZzDL-uwtsRHpz8JSEUD0g" target="_blank" class="link"><i class="iconfont icon-iconfontlink"></i>请点击👉加入我们-中国烹饪大师名厨俱乐部</a></h3> <h3><a href="https://m.v.qq.com/play.html?vid=u05344hbwln&ptag=v_qq_com%23v.play.adaptor%233&from=timeline" target="_blank" class="link"><i class="iconfont icon-iconfontlink"></i>中国烹饪大师名厨俱乐部视频</a><a href="https://mp.weixin.qq.com/s/fZzDL-uwtsRHpz8JSEUD0g" target="_blank" class="link"><span class="iconfont icon-iconfontlink"> </span>中國烹飪大師名厨俱樂部</a></h3>