李绍军，中国名酒店组织沈阳唯一成员——沈阳金都饭店（外资四星级）行政总厨。这位温文尔雅、内敛谦逊的年轻少帅却有着丰富的从厨阅历和骄人的管理业绩，最令人惊叹的是他还有几位远渡重洋专程从澳大利亚、美国等国家来华向他拜师学艺的洋弟子。

    1988年，高中毕业的李绍军抱着试试看的态度入厨学艺，博大精深的中华饮食文化很快就吸引了他，当他看到那些从普通的厨师成长为受人爱戴和尊重的大师、名师和高管精英们，更是深受鼓舞。从此他下定决心要在餐饮行业打拼出自己的天地。那时，学习厨艺相当困难，他不仅如饥似渴地从各种专业的书刊中汲取知识，而且经常从微薄的收入中节省出资金自购原料试制新菜。为了学到正宗的粤菜，他不顾家人和亲朋的阻拦，毅然南下广州、深圳从头学习。皇天不负苦心人，李绍军顽强刻苦的精神得到了香港澳门十大名厨之一的林再利先生的赏识，并收他为徒，在大师的指导下，李绍军的高档鲍翅、粤菜烹调水平迅速提高，同时还学到了许多先进的厨政管理知识。1992年，他担纲某三星级饭店总厨，业绩良好。后来他又专程到北京学习谭家菜，到大连深入研讨大连海鲜等，博采众长。1998年他又担任了某四星级饭店总厨。2001年，凭着高超的烹饪技艺和丰富的管理经验，他先后担任了超五星级国际一流酒店香格里拉集团北京嘉里中心宴会厅厨师长，北京大明堂餐厅（超五星级、古典花园式）任出品部总监。现任沈阳金都饭店（外资四星级）行政总厨，北京孔乙己餐饮连锁集团谭家菜鲍翅组、辽宁本溪明珠大酒店（四星级）、辽宁葫芦岛凌河大酒店（三星级）出品部顾问。他不但厨艺高超，富有管理经验，厨房管理严格执行数字化管理模式，成本控制月月达标（毛利率69%），出品质量有口皆碑。且英文学习从没有间断过，现已经带了三个外国学生，其中，aaron(澳大利亚、悉尼人)中餐厨艺已达到相当的水平。

    李绍军目前正在努力向更高层次职业经理人的方向不断进取着。他常说：“一名厨师要想发展，首先要有职业精神，即专业、专一、专注，只有这样，才能永远立于不败之地。

Li Shaojun, the executive chief chef of the Shenyang Kingdom Hotel (Foreign capital, rated 4 stars) which is the only member of China Famous Hotel Organization in Shenyang. This gentle, cultivated and modest young leader has abundant culinary experiences and outstanding achievement in management. The most surprising thing is that he has several foreign prentices from Australia and USA who come over to China across the oceans just in order to learn the skills from him.

In 1988, after the graduation from high school, Li Shaojun thought of having a try and so he steped into the cuisine career. The extensive Chinese food culture attracted him rapidly. When he saw those who became respectful masters, famous chefs and high class management talents grown from ordinary chefs, he was deeply inspired. From then on, he made up his mind to work with his might for his own position in the food&beverage industry. At that time, it was very difficult to learn cooking skills. He learned the knowledge from all kinds of professional books eagerly and he often saved money from his slender income to buy material to try out new dishes. In order to learn the original Cantonese food, he didn't care about the discouragement from his relatives and friends, he went to Guangzhou and Shenzhen to learn from the start. God never fail the person with high aspirations and determination. His hardworking spirit was appreciated by one of the top ten famous chefs in Hongkong and Macau area Mr. Lin Zaili, and he was adopted as his prentice. With the guidance of the master, he had a fast improvement on high-class shark fin and abalone and Cantonese cuisine, at the same time he learned a lot of advanced kitchen management knowledge. In 1992, he worked as the chief chef of a three star hotel, he got outstanding achievement. Later he went to Beijing to study the Tan's cuisine (which is a slap-up Chinese royal style cuisine), went to Da Lian to do research about seafood, gain the advantages of different places and methods. In 1998, he became the chief chef of a four star hotel. In 2001, by right of his splendiferous cooking skill and abundant management experience, he worked as the leading chef of the banqueting hall in a super five star hotel Shangri-La group's kerry Center hotel in Beijing, the majordomo of producing department of Beijing Da Mingtang Restaurant (super five star, classical gardenesque style). Now he works as the executive chief chef in Shenyang Kingdom Hotel (foreign capital, four star) and holds a concurrent post as consultant of producing department of ,Bei jing kong yi ji group 、 liao Ning Ben xi Ming zhu Hotel (four star) Liao Ning Hu lu dao ling he hotel(three star). He is not only good at cooking skills, but also has plenty of management experiences. The management in kitchen is strictly digitized, cost control reach the standard monthly (gross profit rate 69%), the quality of product win universal praises. He never stops learning English, he has three foreign students so far, thereinto, Aaron's (Australian, comes from Sydney) Chinese food cooking skills has reached a considerable level.

At present, Li Shaojun is making his efforts to become a higher level professional manager. He always says:"A chef who wants to develop, firstly he must have the occupational spirit, which is professional, undivided and concentrated, only if you do like this, it can keep u away from failure."

  Vincent resume
李绍军(vincent)，69年12月8日生，大专。
Passport: No.Go1707015
Mobil:13940105801 ；13942924198。
Email:vincent1208@126.com   vincent691208@hotmail.com
QQ:541304760  Icq:313770351  MSN:leevincent1208@hotmail.com

Vincent’s resume:

Li Shaojun (Vincent), born on 8th, December,1969, Diploma.

Passport No.:G01707015

Mobile: 13940105801        13942924198

Email:vincent1208@126.com    vincent691208@hotmail.com

QQ:541304760     ICQ:313770351        MSN: leevincent1208@hotmail.com

The member of Hongkong and Macau Food Association, National top ten leading chef, Vice chairman,china division of Asia Blue Ribbon Diet Association ,Top ten professional manager in Northwest area, China Golden Medal chef. Lecture of Northern cuisine famous chef club, The judge of the 3rd Chinese National cooking competition.The best judge of the first Chinese-Korea international competition.The best judge of Qingdao international beer festival cooking competition.The best specialist judge of the “Dragon King Cup” Chinese cuisine competition.The journalist and the general secretary of Easton Food Magazine. I worked as the trainer of Tan’s cuisine in Shanghai（weekly paid RMB30000）.