Award-winning chef Jackson Wu always knew what he was going to be. As a young boy travelling with his family, he tasted new and exciting cuisines in each new place they discovered. These new flavors sparked a lifelong passion for cooking that would eventually see him become the Executive Chef of Four Seasons Hotel Beijing.
After graduating from Beijing Jinsong Vocational School, Chef Wu travelled to Germany for a two-year exchange program, an experience that completely changed the way he thought about food. “The combination of ingredients is really the combination of cultures,” he says.
Chef Wu’s entrepreneurial spirit has taken him far, from the kitchen of Remsstuben Restaurant in Waiblingen, Germany, to some of the most prestigious hotel chains in the world, including Raffles, Mandarin Oriental, and, of course, Four Seasons Hotels & Resorts. He has trained with seasoned chefs such as Chef Oliver Heupel and Chef Martin Knaubert, the previous Executive Chef of Four Seasons Hotel Beijing. Chef Wu, at the time Executive Sous Chef, and Chef Knaubert collaborated to create a stunning culinary landscape for Four Seasons Hotel Beijing’s grand opening. “Martin Knaubert really inspired me with his creative talent,” says Chef Wu. “I believe the ability to create lifts you to the next level.” .