Chef Ho Bing Mu from Hong Kong has signature gray hair, different from the chef with a sharp personality, Chef Ho is quite approachable. He was born into a restaurant family, his grandfather was a chef of Chou-Zhou cuisine, and his family also opened a Chou-Zhou restaurant. Chef Ho has been in the field of Chou-Zhoue cuisine for more than 50 years since he was 15 years old and has worked in Hong Kong Maxim's Group Chiuchow Garden Restaurant, Taipei Jindao Restaurant, Hong Kong Peninsula Chaozhou Restaurant Group, and San Want Hotel. And won the Silver Tripod Award in the 2003 Taipei Chinese Food Show culinary competition. However, what Chef Ho is most fond of talking about is his firm belief in leaving home with a pot of ancestral brine; until today, we can still taste the true taste of Chao-Zhou brine.

1980：Supervisor Chef of Hong Kong Maxim's Group Chiuchow Garden Restaurant
1986：Executive Chef of Jindao Restaurant Taipei
1995：Executive Chef of Hong Kong Peninsula Chaozhou Restaurant Catering Group
1999：Chef of the Chinese restaurant of Taipei Asia Pacific Hotel
2002：Chef of CHAO PIN JI Chao-Zhou Restaurant, San Want Hotel Taipei
2003：Won the Silver Tripod Award for Chinese Cuisine
2011：Executive Chef of CHAO PIN JI Chao-Zhou Restaurant, San Want Hotel Taipei
2022 to present: Executive Chef of CHAO PIN JI