Fast forward to 2018, Duan founded Poetry & Wine, his first flagship restaurant with a unique concept of novel Beijing cuisine: Haute and stylish, plus incredible value for money. The old warehouse that was converted into a dining oasis was soon queuing with diners from lunch to dinner. While located at an obscure commercial neighborhood south of the capital, Poetry & Wine earned its first Michelin star within a year's operation. Sooner than later, Duan opened his second, bigger and more elaborate branch at Solana Park, which earned him another Michelin star in less than a year from opening.

Against all odds plaqued by the Pandemic, Duan braved the risks by opening his Peking Hot Pot at the closing of 2020. He ingeniously re-created traditional Beijing hotpot with new concept of modernity, seasonality, and premium ingredients coupled with tradition Beijing touch. The spacious restaurant resembles a grandiose Peking Opera theater with live operatic arias. Next in line, he opened Jingyan Hanlin Shuyan, a super-fine dining Chinese restaurant cum library nestled in a historical courtyard in Beijing's sleepy old hutong. The place prides itself with exclusive collections of archaic books and literatures, dating back many dynasties. And no less, another star is in the making.

作为餐厅老板的愿景和使命

Vision and Mission as Restaurateur

我想更好地表达自己对菜品的见解与理念，所以做了餐厅老板。我的愿景是成为新一代餐饮人。我的使命是成为中餐可持续发展理念的践行者和倡导者。

My fervent desire is to convey my insights and translate my concepts in the dishes I create with more clarity and eloquence. This aspiration prodded me to couple my profession as chef with that of a restaurateur. My vision sees me as a new generation of chef-restaurateur at the forefront, fostering development of Chinese cuisine with new and sustainable approaches.

餐厅理念

Defining Restaurant Concept

我的理念是遵循传承、食材原产地，以艺术与城市人文连接，倡导以东方待客之道，传递新北京、新京菜。

The concepts that I have for my restaurants will always be focused on cultural heritage, the origin of ingredients, arts, the Humanities, and oriental hospitality, altogether giving modern Beijing its rightful and deserving nouveau cuisine.

餐饮行业的挑战

Challenges in Today's Catering Industry

目前来说，中餐经过了疫情带来的一次革命，当然也催生出很多创业机会，更是品牌升级的好时机，所以整体趋势还是向好的发展。至于挑战，目前来说还是要看全球的疫情管控，因为餐饮的发展离不开交流与流量，中餐也需要多向发达国家学习，迎接中国餐饮的下一个高峰。关于机遇，随着大众品质生活的提高，中餐需要更多有担当、有品质的餐饮品牌，因此我们会继续努力，打造优质品牌。

At present, Chinese cuisine has been experiencing a revolution brought about by the challenges of the Pandemic. At the same time, of course, such challenges also spawned many entrepreneurial opportunities, among which is branding and re-branding, as well as market positioning. All these are ongoing for the better in response to the changing conditions. And, all what's forthcoming will still depend on the developments to come globally, because the local catering industry is globally connected and inseparable, as with communication and mode of transactions. Further, people involved in Chinese catering business need to learn from their more advanced counterparts elsewhere. On the other hand, the awareness and demands for quality, food safety, and hygiene are opening the doors for improvements and new approaches in propelling Chinese cuisine and catering business to the next level.

不断变化的美食潮流

Changing Food Trends

未来餐饮的发展趋势是坚持可持续性理念，更加注重食材原产地及绿色生态。

Trends are dictated by global issues, such as sustainability, traceability, and ecology. I believe this will be the path for the coming trends.

团队精神和价值观

Teamwork and Values

中国人讲品德，所以“以德服人”很重要。我们首先要把自己经营好，才能更好地服务客人、服务团队。

Chinese people are highly conscious of integrity and ethics. So, it is very important to connect on that level of virtue. We must first be upright in our thoughts and deeds in order to better lead our team and serve our customers.

餐厅评选和奖项

Restaurant Awards and Accolades

所有奖项的价值就是对餐饮人的认同和认可，这也是对从业员工和产品的一种鞭策和鼓励，更给了我们一个新的标准。我认为，对于餐厅来说，专业是最基本的标准。

The value of all awards is the recognition given to the people concerned, and as well serve as great motivation for them to continually improve and work hard in deserving such accolades. New standards are continually set, and this also flows down the line to all related entities. Personally, I believe professionalism is the most basic criterion for food and beverage services.

终极梦想

My Ultimate Dream

如果我拥有无限的才华、权利和财力资源，我会让一起创业的伙伴们共享，让餐饮同行共享，让未来的年轻从业者共享，因为未来属于他们。

If I am blessed with unlimited talents, powers and financial resources, I will share it with my partners and colleagues in the industry, and as well the future generation of practitioners, because the future belongs to them.

如果我不是餐厅老板

If I were Not a Restaurateur

我可能会从事艺术行业，尤其是中国传统艺术，我希望能让传统成为潮流，让经典永远流传。

If by chance I did not pursue the course of a chef-restaurateur, I would imagine myself engaged in the arts, especially traditional Chinese art. I envision myself setting new trends for the classics into the future.

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