Graduating in 2015 from bread major of Tokyo Confectionery College in Japan, he later pursued advanced studies at specialized baking schools in France and Germany. Upon returning to China, he founded the country’s first research and development platform dedicated to systematic bread knowledge, connecting resources across the entire baking industry supply chain.
During this time, he led the Chinese national team to victory in multiple international competitions, including the 44th WorldSkills Competition, the IBA World Baker Competition in Germany, and the 2020 Coupe du Monde de la Boulangerie. He has also organized and curated numerous high-level industry forums and international baking competitions.
Translated and published the baking book Bread Science II. His Weibo content has amassed 120 million views. In addition, he has contributed to the promotion and development of Tibetan highland barley culture and industry, serving as the baking technology consultant for the 2024 Tibet Trans-Himalaya International Forum.
Founder of Tokyo Baking Professional
Founder of Baking Consulting
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