Anson has been working in professional kitchens since she was 18. Over her career, she has honed her skills at several premium hotels in Shanghai. After serving as sous chef at The Living Room by Octave and Michelin-starred modern French restaurant Phénix at The PuLi Hotel & Spa, she took over as chef de cuisine of acclaimed French restaurant Blanche in 2019, leading the kitchen in menu development as well as daily operations. Now, as executive sous chef of Taian Table Guangzhou, she will work with Stefan, chef de cuisine Ivan and the kitchen team to ensure the highest quality on every plate.