A Proper Place in the Dinex Group Family: Chef Cheng Zhang’s Journey from China to NYC
For Chef Cheng Zhang, the journey from his roots in Shanxi, China, to the culinary heights of New York’s Dinex Group has been a mosaic of flavors, cultures and unrelenting passion. Recently tapped to join the prestigious restaurant group as their newest Sous Chef, Zhang has honed a style that merges Eastern discipline with Western techniques — a philosophy shaped by mentors like Dinex Group founder Daniel Boulud and a career in top international kitchens. As he prepares to step into his new role, Zhang brings with him a dedication to honoring tradition while embracing innovation, poised to infuse the Dinex Group with fresh perspectives that celebrate both precision and creativity.
“For me, sharing food is more than just eating,” admits Zhang. “It’s about gathering people together, and filling the table with joy and love.”
Over the years, Zhang has left his mark in some of the world’s most celebrated kitchens. From his foundational work as a Sous Chef at Mare Nostrum in Beijing under Michelin-starred Chef Xavier Franco to his pivotal role at Maison Boulud à Pékin, where he rose to Senior Sous Chef, Zhang honed his skills in the art of fine dining and event execution. His journey continued with the Dinex Group’s flagship Restaurant Daniel in New York, where he gained invaluable experience alongside Executive Chef Jean-François Bruel. Most recently, Zhang served as Executive Chef at Beijing’s TRB Group, leading award-winning kitchens and expanding the brand to new ventures like Hulu and Peach by TRB.
“Fine dining is the highest standard of cuisine, and it requires patience, precision, and respect for each ingredient,” says Zheng. “It’s like a science, every detail matters.”
Zhang’s love for cooking began in his childhood in Shanxi Province, where the aromas from his mother’s kitchen filled the home and turned each meal into a celebration. Watching her prepare dishes that brought people together left a lasting impression on him, instilling a belief that food is meant to be shared and enjoyed in community. This early exposure to the warmth and connection that food could foster would become a guiding principle in his career.
“Growing up in Shanxi, we didn’t have much but my mother filled our home with the magic of her cooking. Her food was a way of showing love, and that inspired my journey.”
Pursuing his culinary passion, Zhang enrolled in Sichuan Cuisine College, where he gained formal training in one of China’s most celebrated regional cuisines. The depth and complexity of Sichuan cooking — with its bold flavors and balance of spicy, sour, sweet, and savory elements — captivated him. His education provided not only a strong foundation in culinary techniques but also a deep respect for regional ingredients and the artistry behind each dish. This grounding in Chinese culinary tradition would shape his journey as he moved into the world of fine dining.
His first step into the world of fine dining began at Mare Nostrum in Beijing, under Michelin-starred Chef Xavier Franco. There, Zhang experienced the artistry of Catalan cuisine, where simplicity met elegance.
“At Mare Nostrum I saw how powerful a single ingredient could be when prepared and presented thoughtfully,” Zhang reflects. “It was also my first real encounter with the pressures and standards of a Michelin-level kitchen, it was a great experience that prepared me for the future.”
His time as a Sous Chef at Mare Nostrum prepared Zhang for his next milestone– joining the team at Maison Boulud a Pekin, the prestigious Beijing establishment led by multi-Michelin starred Chef Daniel Boulud. Starting at the canapé station and progressing to Senior Sous Chef, Zhang was mentored closely by Boulud and Executive Chef Brian Reimer, both of whom profoundly influenced his approach to fine dining and mentorship.
“Chef Daniel Boulud is not only a chef but a visionary who is a great mentor to many young chefs,” Zhang explains. “From him, I learned how tradition can meet innovation in a single dish, and how to lead a kitchen with both discipline and creativity.”
In his role at Maison Boulud, Zhang handled high-profile events for luxury brands like Chanel and Harry Winston, where he was not only key in helping to create tailor made menus suited to each event’s theme, but also in charge of selecting the highest quality ingredients with a focus on freshness and sustainability. Beyond this, he was often in charge of translating the menus, as well as overseeing the staff and the presentation of the dishes. His progression through the ranks at Maison Boulud marked his dedication to detail and quality, skills he would carry forward as he advanced in his career.
“I worked with Cheng Zheng for nearly seven years at Maison Boulud a Pekin. Rarely in an individual’s career does one get to work with someone like Zheng, his dedication to the team and relentless work ethic that cannot be matched,” recalls Executive Chef Brian Reimer.
“He added a clear line of communication with the team and built a sense of team and family for the whole group… He has a pure heart that wants people to be better, and understands the need to teach and lead at the same time. It’s a rare gift.”
Following his tenure as Senior Sous Chef at Maison Boulud, Zhang joined the team at Restaurant Daniel, Dinex Group’s flagship two-Michelin-starred establishment in New York City. Working alongside Executive Chef Jean-François Bruel, Zhang deepened his understanding of New York’s demanding fine-dining scene and embraced the high standards expected within the Dinex Group. Here, he was immersed in the intricate process of event management, exclusive collaborations, and the delicate art of tailoring dishes to reflect both seasonal ingredients and guests’ preferences.
“Working under Chef Bruel was a masterclass in discipline and precision,” Zhang recalls. “He showed me that every detail — from the smallest garnish to the grandest presentation — had to be perfect.”
Zhang followed up his success at Restaurant Daniel by embarking on a broader leadership role in Beijing where he accepted a position as Executive Chef with the renowned TRB Group. Over that last 8 years at TRB, Zhang has led multiple award-winning kitchens and drove the expansion of the brand with innovative restaurant concepts, such as Hulu and Peach by TRB. Not only did he help expand Hulu from one restaurant to three, and Peach from one establishment to five, but he also helped create Fork by TRB, a steak house with Chinese and Thai influences. These ventures allowed him to explore new creative avenues, merging his respect for local ingredients with the meticulous standards of international fine dining.
“At TRB, we created dishes that honored local ingredients while staying true to the high standards of international fine dining,” Zhang says. “The goal was to make each dish not just a meal, but an experience.”
Under his leadership, TRB Group achieved significant recognition. The flagship restaurant, TRB Hutong, was awarded the #1 Fine Dining Restaurant in Asia and the #7 Fine Dining Restaurant worldwide by Tripadvisor, while TRB Forbidden City and Hulu by TRB received accolades for their commitment to quality and innovation. Zhang’s unique vision and dedication to team development were instrumental in cultivating an environment of creativity and consistency across TRB’s expanding portfolio.
Now, as Chef Zhang steps into his role as Sous Chef for Dinex Group, he brings with him a wealth of knowledge, an international perspective, and a deep commitment to maintaining the highest culinary standards. In this role, he will oversee culinary operations across multiple locations, working closely with Dinex Group’s other executive chefs to uphold the group’s commitment to quality, sustainability and innovation.
“Returning to Dinex feels like coming full circle,” Zhang shares. “I’m excited to bring what I’ve learned from different parts of the world back to New York, to build on the Dinex legacy, and to inspire new chefs along the way.”
With his passion for connecting people through food and his dedication to excellence, Chef Cheng Zhang is poised to leave a lasting mark on the Dinex Group, shaping a new chapter that blends his Eastern roots with the Western traditions of French cuisine.
