Alex graduated from the Institute of Culinary Education (ICE) in New York City in 2015 and built his early career in some of the world's most acclaimed Michelin-starred kitchens, including Atera and Batard in New York City and Spago in Los Angeles, progressing to the role of Sous Chef. After returning to China, Alex shifted his focus to culinary education and now serves as Culinary Director of Fan Culinary Education in Shanghai. Over the past four years, he has been a professional instructor with the Aussie Meat Academy, training more than 200 participants, including tertiary students, hotel chefs, and beef distributors. Through the Academy’s structured programmes, participants have developed advanced beef preparation and cooking skills. Alex is also an accomplished competition chef. As a member of the Chinese National Culinary Team, he won the championship at the Battle of Lion competition during FHA Singapore 2025 and has been selected to represent China at the 2026 RAK Porcelain Culinary World Cup in Luxembourg. In addition, he served as a judge for the Aussie Red Meat Butchery Challenge at FHC China in both 2024 and 2025.