Page 10 - hakka - Copy4

作者简介 Author Introduction

郭华群，男，广东梅县人，1979年1月出生，岭南师范学
院“烹饪与营养教育”函授本科毕业。现为国家中式烹饪高级技
师、烹饪一级实习指导教师、广东烹饪名师、广东省粤菜师傅大
师工作室主持人，兼任广东省技工院校粤菜师傅发展委员会委员
以及广东省第三届职业技能大赛烹饪项目裁判员。
自1994年8月起，郭华群先后在深圳、广州及梅县的华侨大
厦、金雁富源大酒店、联邦酒店等多家星级酒店担任厨师、主管
及行政总厨。他擅长客家菜烹饪和客家筵席制作，凭借精湛的烹

饪技艺和丰富的实战经验，在烹饪行业内享有较高声誉。
2019年8月至今，他在兴宁技师学院从事烹饪教学工作，
致力于弘扬客家优秀饮食文化和传授客家菜烹饪技能，培养粤菜
传承人才达500多人。此外，他主持18期“粤菜师傅”培训班和
6期“新型学徒制”社会培训班，累计培训学员超过1200人次。
郭华群还热衷于客家美食文化的研究与传播，积极撰写相
关文章，在《梅州日报》、《汕头日报》、《四川烹饪》等刊物

发表客家美食文章100余篇。他是《舌尖上的兴宁》编委之一，并以副主编身份出版《风味凉菜制作》
教材。此外，他还是梅江区作家协会会员。

Guo Huaqun, male, born in January 1979 in Meixian, Guangdong, holds a bachelor degree in
“Culinary and Nutrition Education” through a correspondence program at Lingnan Normal Univer-
sity. He is a National Senior Technician in Chinese Cuisine, a Level One Culinary Internship Instruc-
tor, a renowned Guangdong Culinary Master, the host of the Guangdong Province Cantonese Chef
Master Studio, a member of the Cantonese Chef Development Committee of Guangdong Province’s
Technical and Vocational Colleges and a judge for the culinary category in the third Guangdong Pro-
vincial Vocational Skills Competition.
Since August 1994, Guo Huaqun has served as a chef, supervisor and executive chef at various
star-rated hotels in Shenzhen, Guangzhou and Meixian, including the Overseas Chinese Hotel, the
Jinyan Fuyuan Hotel and the Federal Hotel. Renowned for his expertise in Hakka cuisine and banquet
preparations, he has earned widespread acclaim in the culinary industry for his exceptional skills and
extensive hands-on experience.
Since August 2019, he has been engaged in culinary teaching at Xingning Technician College,
dedicating himself to promoting the rich culinary culture of the Hakka people and imparting skilld
in Hakka culinary preparation. He has trained over 500 students in the art of Cantonese cuisine. Ad-
ditionally, he has hosted 18 sessions of the “Cantonese Chef” training program and 6 sessions of the
“New Apprenticeship” social training program, cumulatively training more than 1,200 participants.
Guo Huaqun is also passionate about the research and promotion of Hakka food culture. He has
actively authored over 100 articles on Hakka cuisine, published in Meizhou Daily, Shantou Daily and
Sichuan Cooking. He serves as an editorial board member for “Xingning on the Tip of the Tongue”
and as co-edited of the textbook “Flavored Cold Dishes”. He is also a member of the Meijiang District
Writers Association.