Chef Ya Xiong Wen currently serves as a judge at the 46th World Skills Competition, representing China with distinction. His journey in culinary excellence began with notable achievements such as winning the Fujian Province Championship and securing third place nationally in the "National Food Carving Competition" in 2009.

In 2017, Wen achieved significant acclaim by becoming the Best Sugar Pulling Craftsmanship Champion and Best Chocolate Craftsmanship Champion at the "CPC China Dessert Championship Finals." He was also a finalist in the 7th "World Chocolate Masters China Finals." His international accolades continued in 2018 when he earned the International Bronze Medal at the "FHA Individual Challenge" held in Singapore.

Further cementing his reputation, Wen triumphed again in 2019, claiming the title of Best Sugar Art Craftsmanship Champion at the "CPC China Dessert Championship" during the "WPC Pastry World Cup" China Finals. That same year, he was selected by the National Dessert Team to represent China in the 2020 World Olympic Games.

Currently, Ya Xiong Wen conducts masterclasses and provides consultancy services worldwide, collaborating with prestigious establishments such as Bellouet Conseil Paris, William Angliss Institute Australia, Le Cordon Bleu UK, Alain Ducasse Institute France, Ritz Hotel, Escoffier Institute, and APCA schools of Pastry and Culinary. Specializing in training for the launch of new bakery ventures, Wen brings extensive expertise and innovation to the global culinary community.

温亚雄老师:
2009年参加 “全国食品雕刻赛”福建省冠 军，全国赛季军
2009年入围了第7届“世界巧克力大师赛中国区总决赛
2018年荣获新加波 “FHA Individual Challenge个人挑战赛” 国际赛铜牌
2019年再次摘得 “WPC西点世界杯” 中国区总决赛——“CPC中国甜品锦标赛”
2019年被国家甜品队选中，代表中国参加 “2020年世界奥林匹克大赛”