Binchao (David) Yu is a seasoned hospitality professional with nearly 30 years of experience in high-end hotels and fine dining restaurants. David is highly creative, passionate, and committed to excellence. With exceptional communication skills and extensive experience in large banquets and off-site catering, David is a certified trainer specializing in both front- and back-of-house service standards and etiquette. David is an excellent communicator, and he is also fluent in English, Cantonese and Mandarin.

Current Role:
David is currently working as General Manager and Executive Chef of Blue Ivy House Corp. a private food services company that produces delicious and budget-friendly hot meals and services the seniors, the students and the food truck enthusiasts in the Greater Vancouver's multicultural communities.

Professional Experience:
Boathouse Richmond (2015-2018): As Executive Chef, David helped streamline the team, trained staff, controlled costs, and increased the restaurant's net profit, demonstrating his strong budgeting and cost control abilities.

Sheraton Shanghai Hongqiao Hotel, The Luxury Collection Hotel, Four Points by Sheraton Daning (2011-2015): David served as Executive Chef / Starwood Certified Trainer for these three renowned hotels in Shanghai, China. He was responsible for daily operations, food production, and promotion of a total of nine kitchens. He oversaw food cost control and managed large-scale banquet operations, providing VIP catering services for nearly 40,000 guests daily at the China Eastern Airlines VIP lounge at Shanghai Hongqiao Airport.

International Experience:
Shangri-La Hotel, Beihai, China (2010-2011): As Executive Sous Chef / Shangri-La Certified Trainer, David managed all daily operations of the Western kitchen and assisted with Chinese kitchen management and menu innovation. He was fully involved in planning the renovation and reopening of the Western restaurant and led several large-scale government receptions.

St. Regis Shanghai Hotel (2008-2010): As Italian Chef de Cuisine, David studied Italian cuisine in Italy and demonstrated his passion and commitment to excellence by winning Best Italian Restaurant in Shanghai in 2009 while managing the 39th floor Danieli's Italian Restaurant.

Ramada Plaza Pudong, Shanghai: As Sous Chef, David was in charge of Western cold kitchen and open kitchen, managing a 10,000-person catering event and a banquet for former French President Nicolas Sarkozy.