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杜威,1993年进入烹饪行业,1995年在北京三苏酒楼学徒,1997年在北京三苏 酒楼任主厨,1998年在三苏民族园店任厨师长,同年获四川省眉山市优秀青年厨师 称号,1999年在三苏望京店任厨师长,2003年出任北京三苏上地店厨师长,2005 年至今任北京三苏五棵松店行政总厨。 在出品创新方面,杜师傅认为,三苏酒楼是最早进入北京市场的川菜品牌,经过 十多年的耕耘,既保留了传统风味,又根据北方人的口味与川菜百菜百味的风格相结 合,推出了很多在酒楼热销的创新菜品,如生焗鱼头等。他觉得菜品创新不仅要根 据地域消费人群的口味,还要体现酒楼传统精品川菜的风味(如重麻辣等)。
Dewey entered the cooking industry in 1993. He was an apprentice at the Third Su restaurant in Beijing in 1995 and a chef at the Third Su restaurant in Beijing in 1997. He also served as chef at the Three S & S Park in 1998 and was awarded the title of Outstanding Young Chef in Meishan City, Sichuan Province , Chief cook in San Su Wang Jing Branch in 1999, chief chef in San Su Shangdian in Beijing in 2003, and executive chef in Beijing San Su Wukesong since 2005. In the creative aspects of production, Master Du believes that the three Su restaurant is the first to enter the Beijing market Sichuan brand, after more than 10 years of hard work, not only retains the traditional flavor, but also according to the tastes of the North and the combination of the Sichuan dishes Baiweiwei style, Launched a lot of innovative dishes sold in the restaurant, such as raw baked fish first class. He feels that dish innovation should not only reflect the tastes of the local consumer groups, but also reflect the traditional Sichuan cuisine (such as heavy spicy, etc.) of the restaurant.