Jeffrey joined IFTM as an instructor in Culinary Art Management in 2012. After received his Bachelor degree of Hotel Management at IFTM, Jeffrey discovered his passion for culinary career. He worked at Mandarin Oriental Hotel and Four Seasons Hotel, where he gained precious experience to enrich the skills in pastry field.

Jeffrey had won numerous awards including Shanghai Disciples d’Auguste Escoffier International competition; Hong Kong International Culinary Classic competition & Fonterra Food Service Pastry Challenge. Besides, he continuously improving his knowledge and skill by joining the training programs from Le Cordon Bleu and Ferrandi, and studying from French Master Chef entitled Meilleur Ouvrier de France. He aims to keep inspiring culinary students with his personal experience and passion.

• LE CORDON BLEU MASTER OF GASTRONOMIC TOURISM, SOUTHERN CROSS UNIVERSITY, AUSTRALIA
• BACHELOR OF SCIENCE IN HOTEL MANAGEMENT, INSTITUTE FOR TOURISM STUDIES & MACAO POLYTECHNIC INSTITUTE, MACAU, CHINA
• BACHARELATO EM GESTAO HOTELEIRA, INSTITUTO DE FORMACAO TURISTICA, MACAU, CHINA

• World Chocolate Masters Greater China Selection - 2nd runner up
• Fonterra Foodservices Pastry Challenge 2016 (Macau) – Outstanding award
• Hong Kong International Culinary Classic (Live chocolate showpiece) - Silver and Best taste and Chocolate bonbons
• Dilmah Real High Tea Challenge (Macau) - Silver
• Fonterra Foodservices Pastry Challenge 2013 (Macau) - Bronze
• Macau 6th Chapter Pastry Competition (Praline with showpiece) - Bronze
• Fonterra Foodservices Challenge 2012 (Macau) – Angliss Media Award
• Shanghai Escoffier 1st Asia Team Trophy Contest - Gold
• Macao 5th Chapter Pastry Competition (Sugar showpiece ) - Bronze
• Hong Kong International Culinary Classic Young Pastry Chefs - Bronze

• Invited as pastry instructor at Alice Baking Studio in Hong Kong

• Macau Chocolate Association (Vice President)

• Judge for the Hong Kong WorldSkills competition (Pâtisserie and Confectionery)
• Judge for the 4th China Pastry Cup (Shanghai)
• Expert in the 46th WorldSkills competition (Pâtisserie and Confectionery)
• Expert in the 45th WorldSkills competition (Pâtisserie and Confectionery)
• The 44th WorldSkills competition – Expert of patisserie & confectionery trade
• The 10th Youth Skills Competition – Expert of patisserie & confectionery trade
• 中級西式麵點師
• Expert in the 10th Guangzhou/Hong Kong/ Macao/Chengdu Youth Skills Competition
• Certificat de Stage en Art du Sucre, Stéphane KLEIN Atelier des Arts du Sucre de Belfort, France
• The 43th WorldSkills competition – Expert of patisserie & confectionery trade
• Certificate of Classic French Pastries in IFT, FERRANDI
• MORS pastry & bakery certificate, Institute for Tourism Studies
• Certificate of Pâtisserie workshop in IFT, Le cordon Bleu, Paris
• Classic French Pastries & Cakes by MOF Jean Francois Arnaud in Hong Kong
• Boulangerie workshop at Le cordon Bleu, Thailand
• Fonterra pastry certificate by MOF Jean-Francois Arnaud in IFT
• Certification of sugar work in the institution of Baking art (Hong Kong)
• Certification of cake decorating at Wilton (Hong Kong)
• Diploma in Music performance - Associated Board of the Royal Schools of Music
• Diploma in Music teaching - London College of Music
• Diploma in Pastry and Bakery, Institute for Tourism Studies
• Essential Food Hygiene Certificate, Institute for Tourism Studies