Chen, Sheng-Tian - Taiwan Culinary Chef
Chef Chen, Sheng-Tian, who started studying culinary in Taipei at the age of 16, 2022 Author of the book "陳聖天（藍天老師）職人手作麵點".
With 25 years of experience in Chinese noodle and dim sum, he has experienced the baptism of major restaurants and hotels in Taipei and New Taipei, as well as Shanghai, Jiangsu, Zhejiang, and northern and southern dim sum cuisines. She specializes in traditional noodle dishes and classic dim sum, such as soup dumplings, steamed dumplings, steamed buns, puff pastry, oil cake dumplings, Chinese desserts, and creative dim sum.
At the same time, he also specializes in product design and menu development for dim sum and noodle dishes. He also runs his own Chinese Dim Sum Soup Buns and Noodles business, with traditional and authentic techniques and skills, each dish is amazing.
https://www.facebook.com/groups/2138429266318881/
******
陳聖天 老師
16歲開始在台北學藝的陳聖天老師，2022年著有「陳聖天(藍天老師)職人手作麵點」一書。
有著大中華中式麵食點心25年的從業資歷，經歷台北、新北各大餐廳與飯店，上海、江浙、南北方點心菜系的洗禮。專精於湯包、蒸餃、發麵包子、酥皮、油餅餃子、中式甜點、創意點心等各式傳統麵食和經典點心。
同時他也專門規劃餐廳點心麵食類產品設計跟菜單開發，也自行開業經營中式點心湯包麵食，擁有傳統又道地的手法跟技藝，每一道料理都令人驚豔。
2020年
瓦城泰統集團 - 中式點心研發主廚
2017年
品撰道 - 上海湯包創意點心主廚
北平同慶樓 - 點心主廚
2015年
蘇杭點心店 - 點心主廚
2013年
北平向陽樓 - 點心師傅
2008年
北平上園樓、空軍悅陽樓、上海滬江苑 - 點心師傅
天母宋江餡餅粥 - 上海湯包師傅
台北凱撒大飯店、台北希爾頓大飯店 - 點心主廚
2003年
紅豆食府 - 點心主廚
1998年
環亞大飯店川龍廳 - 點心主廚
1996年 開始於
台北榮星川菜
台北上海小館