Executive Council

Yang Hui（Andy Yang）

President

American Restaurant Development Association

Andy Yang（Yang Hui）, a native of Fuzhou, Fujian Province, China, has built a distinguished career across the restaurant, hospitality, international trade, entertainment and media, film and cultural production, and commercial real estate sectors in the United States. He is a prominent Chinese American entrepreneur, community leader, and advocate for cultural heritage. He currently serves as Founding Chairman of the American Restaurant Development Association (ARDA) and Executive Chairman of the American United Chinese Association (AUCA). In business, Andy Yang is the Founder and Chairman of Infinity Hospitality Group, whose diversified portfolio spans restaurant chains, hospitality management, restaurant real estate investment, and foodservice supply chain operations, and under whose banner he has developed several influential restaurant brands. He also serves as Chairman of Starlight International Production LLC and President of the Louisiana Chinese Chamber of Commerce, and holds investment leadership roles with several mainstream chambers of commerce in North America, advancing industry collaboration, business exchange, and community development. As the Founding Chairman of ARDA, Andy Yang is committed to bringing together key stakeholders across the restaurant industry, including restaurant operators, supply chain companies, payment technology providers, foodservice equipment manufacturers, commercial real estate professionals, investment firms, and other strategic partners. His vision is to build a nationwide platform that promotes innovation, resource sharing, industry collaboration, international exchange, and sustainable growth within the U.S. restaurant industry. For decades, Andy Yang has devoted himself to strengthening people-to-people exchange between the United States and China and to advancing community development and charitable initiatives, helping to unite the Chinese American community and foster cultural exchange and social integration. In recognition of his business achievements and his sustained commitment to public service, Andy Yang has received the Presidential Volunteer Service Award, state government commendations, and Congressional recognition. In 2025, he was named one of the Outstanding 50 Asian Americans in Business by the Asian American Business Development Center (AABDC). In recent years, Andy Yang has brought together his entrepreneurial experience, professional network, and sense of cultural mission to produce documentary film and television content. His work records the journeys of Chinese communities overseas, with particular attention to the family legacies, immigration history, and entrepreneurial spirit of families from Fujian. Through authentic storytelling on screen, he seeks to preserve Chinese heritage and the memory of a generation, creating a lasting visual archive of enduring cultural and historical value for Chinese communities abroad. Guided by his philosophy—"Together We Can Achieve Great Things" and "Like-minded, Strong United"—Andy Yang remains committed to uniting the Chinese American community, advancing industry cooperation, promoting U.S.–China exchange, and strengthening the voice of Chinese Americans in mainstream American society.

Yang Yingqin（Andy Yang）

Co-Chair

American Restaurant Development Association

Andy Yang（Yang Yingqin） is an experienced Chinese American restaurant brand investor, serial entrepreneur, and specialist in restaurant development and operations. Originally from Fujian, China, he is a Co-Founder of the American Restaurant Development Association (ARDA). With nearly three decades of experience in the restaurant industry, he has developed extensive expertise in brand operations, restaurant design and construction, commercial kitchen equipment, supply chain integration, and international restaurant development. In 1998, Mr. Yang established his first restaurant brand in San Francisco, beginning his entrepreneurial journey in the hospitality industry. With strong market insight and practical operational expertise, he gradually expanded into a range of dining concepts, including Japanese cuisine, all-you-can-eat buffets, barbecue, and Cajun-style seafood. He has participated in the development and operation of restaurant brands such as Cajun Crack’n and Gohan AYCE Buffet. As his business continued to grow, Mr. Yang expanded beyond restaurant operations into design, construction, equipment, and supply chain services. In 2020, he founded a restaurant design and equipment trading company, integrating brand operations, spatial design, construction management, commercial kitchen equipment, and supply chain resources into a vertically coordinated service system. In 2022, leveraging decades of industry experience and business resources, Mr. Yang established a one-stop restaurant design and development company serving international markets. The company provides integrated solutions covering market positioning, brand planning, interior design, construction, equipment procurement, and operational support, helping restaurant entrepreneurs improve project efficiency while reducing development and operating costs. As a hands-on restaurant entrepreneur, Mr. Yang follows a practical philosophy in which every solution must originate from and be validated through real-world operations. The equipment, design strategies, and management recommendations he provides are refined through long-term restaurant use and continuous improvement. From kitchen workflow, equipment selection, and service efficiency to table turnover, cost control, and customer experience, he incorporates operational insight into every stage of restaurant planning and development. Mr. Yang also promotes the integration of restaurant services, equipment manufacturing, and supply chain capabilities. By connecting design, production, quality management, and project implementation resources, he provides professional, efficient, and replicable solutions for restaurant projects of different sizes and concepts, supporting their transition toward standardized, scalable, and internationally competitive operations. As a Co-Founder of the American Restaurant Development Association, Mr. Yang contributes his experience in brand operations, restaurant construction, commercial kitchen equipment, and supply chain integration. He actively promotes collaboration among restaurant operators, equipment manufacturers, design and construction companies, suppliers, and professional service providers, supporting ARDA’s development as a nationwide and internationally connected restaurant industry platform. Guided by the principles of practical innovation, professional service, and shared success, Mr. Yang remains committed to transforming his industry experience into actionable, scalable, and sustainable restaurant solutions. He continues to help entrepreneurs and restaurant companies improve operational efficiency and market competitiveness while contributing to the professional and large-scale development of the American restaurant industry.

Daniel Chen

Co-Chair

American Restaurant Development Association

Daniel Chen is a distinguished Chinese American restaurant entrepreneur, hotelier, and commercial real estate investor. He is the Founder and President of Fushimi Group and a Co-Founder of the American Restaurant Development Association (ARDA). He also holds leadership positions in several restaurant and hospitality industry organizations. Driven by his passion for Japanese cuisine and his understanding of New York’s evolving restaurant market, Mr. Chen founded Fushimi Modern Japanese Cuisine in 2003. Built upon modern Japanese dining, the concept combines authentic Japanese flavors, French-inspired influences, and innovative culinary techniques to create an experience defined by quality, creativity, and contemporary sophistication. Under Mr. Chen’s leadership, Fushimi has grown into one of New York’s recognized modern Japanese restaurant brands. The company has established locations across Staten Island, Brooklyn, and Manhattan, including Fushimi Times Square, Fushimi Bay Ridge, Fushimi Williamsburg, Fushimi Tottenville, and Fushimi Todt Hill. Over more than two decades, Mr. Chen has expanded his business interests beyond a single restaurant concept into multi-brand hospitality, Asian food markets, hotel management, and commercial real estate. Fushimi Group’s businesses and affiliated concepts include Fushimi, Mr. Bao, Cajun Bucket, and Wyndham Garden Hotel, representing modern Japanese cuisine, Asian-inspired dining, Cajun seafood, and hospitality services. As an entrepreneur with extensive culinary and management experience, Mr. Chen places strong emphasis on brand positioning, food quality, interior design, and the overall guest experience. While respecting traditional culinary culture, he continues to pursue innovation through professional management, differentiated brand development, and diversified business strategies, guiding the Group toward long-term and sustainable growth. Fushimi’s commitment to quality has earned recognition from respected dining publications and organizations. The brand received recommendations from the Zagat Guide and Michelin Guide between 2015 and 2017 and was awarded Restaurant Guru recommendation badges from 2019 through 2024. Fushimi has also received multiple citations from the New York State Assembly in recognition of its service and support to the community. Beyond his business accomplishments, Mr. Chen has long been actively involved in Chinese American community development, charitable initiatives, and restaurant industry affairs. He has received community service awards and recognition from members of the New York State Senate and Assembly. In 2018, he received the President’s Volunteer Service Award, and in 2022, he was presented with a Certificate of Special Congressional Recognition by U.S. Representative Grace Meng for his contributions to community service. Mr. Chen is also committed to strengthening cooperation within the restaurant and hospitality industries. As a Co-Founder of the American Restaurant Development Association, he contributes more than twenty years of experience in restaurant brand management, hotel operations, real estate investment, and diversified business development, supporting collaboration across the restaurant, hospitality, supply chain, commercial real estate, and professional service sectors. Guided by the principles of quality, innovation, integrity, and social responsibility, Mr. Chen remains dedicated to building restaurant brands with lasting value and market influence. Through his business leadership and community involvement, he continues to support the advancement of Chinese American enterprises in the mainstream U.S. market while contributing to the growth of the restaurant industry and the communities it serves.

Eddie Zheng

Co-Chair

American Restaurant Development Association

Eddie Zheng is a U.S.-based restaurant entrepreneur, brand operator, and business investor. He is the Co-Founder and Chief Executive Officer of Ripple Management Inc. and serves as Co-Chair of the American Restaurant Development Association (ARDA). With many years of experience in the restaurant industry, Eddie has focused on restaurant brand investment, corporate management, chain development, and market expansion. He has participated in the operation and development of several restaurant and beverage brands, including Nan Xiang and Chicha. With a strong understanding of the U.S. restaurant market, consumer trends, and brand business models, he has accumulated extensive practical experience in strategic planning, brand positioning, project evaluation, restaurant development, operational management, and investment partnerships. As Co-Founder and CEO of Ripple Management Inc., Eddie oversees the company’s overall strategy, business development, and operations. He places great importance on core brand values and market differentiation, combining quality food, cultural identity, and modern management practices. His work supports restaurant concepts as they grow from individual locations into standardized, recognizable, and scalable brands. He also focuses on strengthening product systems, service procedures, employee training, and restaurant management standards to establish a solid foundation for long-term growth. As a restaurant entrepreneur with both operational expertise and an investor’s perspective, Eddie considers not only a project’s current performance but also its long-term growth potential, management capabilities, and opportunities for expansion. He evaluates projects from multiple perspectives, including consumer demand, product competitiveness, operational efficiency, and business models. Through investment, management experience, and industry resources, he supports promising concepts from brand incubation and operational improvement to market expansion. Beyond business management and brand investment, Eddie actively promotes collaboration among restaurant brands, food suppliers, commercial real estate professionals, technology platforms, financial institutions, and professional service providers. He is committed to connecting resources throughout the restaurant industry and creating new opportunities for businesses to expand their locations, enter new markets, and strengthen their overall competitiveness. As Co-Chair of ARDA, Eddie actively participates in the association’s strategic planning, industry resource integration, and membership development. Through industry forums, business networking, project collaboration, professional training, and international partnerships, he aims to connect restaurant brands with suppliers, technology, capital, and professional talent. His goal is to promote resource sharing and business cooperation while helping advance the U.S. restaurant industry toward greater brand development, scalability, digitalization, and international growth.

Ryan Zhu

Co-Chair

American Restaurant Development Association

Ryan Zhu is the founder of Mikiya Wagyu Shabu House and currently serves as Co-Chair of the American Restaurant Development Association (ARDA). With more than twenty years of international experience in the restaurant industry, he began his career in Shanghai in 2004 and later gained extensive cross-market experience in Hong Kong and Europe before moving to the United States in 2008. Over the years, he has remained deeply involved in restaurant brand development, chain expansion, supply chain management, and store operations, investing in and operating restaurant projects across multiple U.S. states. With a keen understanding of evolving consumer trends, Mr. Zhu is committed to combining traditional dining culture with modern brand management. His experience spans brand strategy, product development, site selection, operational standardization, service system development, and marketing. He consistently emphasizes quality, operational efficiency, and customer experience while exploring scalable business models suited to the U.S. market. He also places strong importance on building stable and efficient supply chain systems to enhance operational performance and support the long-term growth of restaurant brands. Founded by Mr. Zhu, Mikiya Wagyu Shabu House is a U.S.-based restaurant brand specializing in premium wagyu shabu-shabu experiences. Guided by the philosophy of making high-quality wagyu more accessible and affordable, the brand is committed to carefully selected ingredients, consistent product standards, thoughtfully designed dining environments, and attentive service. Through the continued improvement of its menu, operating systems, and brand strategy, Mikiya is steadily establishing itself as a distinctive and recognizable modern restaurant brand. As Co-Chair of ARDA, Mr. Zhu brings his extensive experience in brand management, chain development, and market expansion to promote cooperation among restaurant operators, suppliers, technology platforms, investors, and professional service providers. Through the association, he is dedicated to providing practical support for restaurant businesses, encouraging resource sharing and industry collaboration, and advancing the U.S. restaurant industry toward greater standardization, digital transformation, brand development, and long-term sustainability.

Ken Chen

Co-Chair

American Restaurant Development Association

Ken Chen is a Chinese American restaurant entrepreneur, multi-brand hospitality investor, and community leader originally from Tingjiang, Fuzhou, Fujian, China. He currently serves as President of Sihai Restaurant Group, Chief Executive Officer of USRA Group, President of The Juicy Seafood, President of KIKU, and a Co-Founder of the American Restaurant Development Association (ARDA). Mr. Chen immigrated to the United States as a teenager. From an early age, he demonstrated a strong interest in business and developed a particularly keen understanding of Asian dining concepts, consumer preferences, and restaurant market trends. Through his entrepreneurial drive and hands-on operational expertise, he has created and developed multiple restaurant brands across several U.S. states, generating employment opportunities and supporting the professional growth of other Chinese American entrepreneurs. In 2010, at the age of 20, Mr. Chen opened his first Japanese restaurant in Georgia, officially beginning his entrepreneurial journey in the restaurant industry. By refining the restaurant’s positioning, service procedures, and operating systems, he successfully transformed the business into a popular local dining destination and subsequently expanded into additional locations and concepts, including Wasabi Sushi, Wasabi Steakhouse, Izumi Asian Cuisine, and Sushi Kingdom. In 2013, Mr. Chen expanded into the supermarket sector, gaining valuable experience in retail operations, merchandise management, purchasing, and consumer market development. The business created additional employment opportunities and provided local residents with more convenient shopping options. This experience also helped establish a strong foundation for his later expansion into restaurant supply chain operations. In 2017, Mr. Chen entered the seafood restaurant market and began developing The Juicy Seafood. Supported by a focused brand identity, an established operating system, and a scalable business model, the concept expanded rapidly into multiple markets across the United States and developed dozens of locations within several years, providing customers with a convenient, safe, and distinctive seafood dining experience. Mr. Chen continued to diversify his restaurant portfolio in the years that followed. In 2021, he expanded into the ramen segment. In 2022, he entered the upstream food supply, distribution, and processing industries, strengthening the connection between restaurant operations and supply chain resources. In 2023, he began focusing on the development of KIKU as a company-operated restaurant chain while exploring Asian supermarket and integrated food retail projects. As President of Sihai Restaurant Group and Chief Executive Officer of USRA Group, Mr. Chen places strong emphasis on brand development, chain expansion, supply chain management, and talent cultivation. He is committed to incorporating the culinary traditions of different regions and cultures into modern restaurant operations while combining standardized management with localized market strategies to achieve scalable and sustainable growth. Beyond his business activities, Mr. Chen has long been involved in Chinese American community affairs and restaurant industry organizations. He has served as President of the Nashville, Tennessee Chapter of a U.S.-China restaurant industry association and President of the Georgia Chapter of a national Chinese American community organization. Through these roles, he has worked to connect business and community resources, encourage industry collaboration, support young entrepreneurs, and promote cultural heritage. As a Co-Founder of the American Restaurant Development Association, Mr. Chen contributes extensive experience in restaurant chains, multi-brand operations, food supply, store expansion, and interstate market development. He actively supports collaboration among restaurant operators, food processors, suppliers, commercial real estate professionals, and industry service providers, contributing to ARDA’s development as a nationwide restaurant industry platform. Guided by the principles of innovation, practical management, and shared success, Mr. Chen remains committed to advancing the professional, chain-based, and large-scale development of restaurant brands. While creating commercial value, he continues to provide employment and entrepreneurial opportunities for local communities and to promote the growth and appreciation of Asian culinary culture in the United States.

Jay Li

Executive Vice President

American Restaurant Development Association

Jay Li was born in 1992; while his ancestral roots are in Fujian, he grew up in Jiangsu before immigrating to the United States in 2001. Starting at age 12, he spent his weekends helping to run his parents' restaurant. Through extensive hands-on experience—covering everything from front-of-house service, cashiering, and kitchen operations to procurement, inventory management, and daily administration—he gained deep insight into the foodservice industry. He graduated from the University of Central Florida (UCF) in 2018 with a Bachelor's degree in Business Administration. He also gained further experience in corporate management and business operations through his involvement in the investment and management of media-sector enterprises. In 2021, he joined KPOT (a brand under Dingsheng Group), where he has taken on roles spanning restaurant operations, project development, team management, and brand expansion. He currently serves as a key leader for the KPOT project, overseeing operations and related initiatives for more than 180 locations across the brand. From a young "helper" in his parents' restaurant to a manager of a major restaurant chain, the foodservice industry has been a constant presence throughout his professional journey. He remains committed to learning through practice and refining his skills through attention to detail, striving to drive the brand's sustainable growth while creating greater value for his team, the company, and its partners.

David Zhu

Secretary General

American Restaurant Development Association

David Zhu (Zhu Liye), courtesy name Shiquan, is originally from Fujian, China, and immigrated to the United States in 1991. He has long been dedicated to serving the overseas Chinese community, advancing media communications, and promoting Chinese culture and the arts. He currently holds leadership positions in several community and cultural organizations and is also active in investment, media, and the arts. He is a recipient of the President’s Volunteer Service Gold Award, as well as numerous honors and commendations from the U.S. Congress, state legislatures, and city councils.

Ricky Fang

Assistant to the President

American Restaurant Development Association

Ricky Fang currently serves as Assistant to the President of the American Restaurant Development Association (ARDA). She holds a master's degree in International Marketing and brings ten years of experience in brick-and-mortar business operations, international e-commerce, and global trade. Her background combines a strong foundation in strategic marketing with keen insight into cross-cultural business dynamics. She has worked with multiple restaurant and food-service brands on brand positioning, in-store marketing campaigns, and digital promotion, with a firm grasp of customer acquisition, audience engagement, and brand growth in the F&B sector. Previously, she worked at a Wall Street financial institution, specializing in fundamental research and investment opportunity assessment. She also focused on U.S. equity day trading, achieving an annual return of up to 900%. Her core strengths include project evaluation, strategic planning, and execution, with a proven ability to translate market insights and analytical findings into practical business solutions.

Fay Lin

Deputy Secretary General

American Restaurant Development Association

Fay Lin is the Founder and CEO of Hefinity Consulting Services Inc. and holds a degree in Hospitality Management. With years of experience in corporate services and the financial sector, she focuses on business development, risk management, wealth and retirement planning, resource integration, and talent development. Through cross-industry professional collaboration, she is committed to providing business owners and families with long-term planning and development support. In 2025, Fay received the Asian American Chamber of Commerce (AACC) “40 Under 40” Award in recognition of her professional achievements, leadership, and community involvement. In addition to managing her business, she has remained actively engaged in community service, supporting educational, cultural, and community initiatives while promoting collaboration among businesses, professional organizations, and local communities. Before entering the fields of finance and business consulting, Fay accumulated nearly a decade of experience in immigration consulting and related services, working extensively with Chinese American families, business owners, and newly arrived immigrants. This multidisciplinary professional background has given her a deep understanding of the practical needs and challenges Chinese Americans face when starting businesses, managing companies, building their families’ futures, and integrating into American society. It has also shaped her distinctive ability to connect diverse professional sectors with valuable community resources.

Henry He

Office Director

American Restaurant Development Association

Henry He has extensive experience in the U.S. business sector and Chinese American community, with expertise in corporate operations, real estate, insurance, property management, and international trade. He currently operates businesses related to real estate brokerage, insurance consulting, property management, and international trade. In the fields of industry and community service, Henry currently serves as Director of Administration of the American Restaurant Development Association (ARDA), Executive Vice President of the Chinese American Chamber of Commerce, Executive Vice Chairman of the U.S.–China Development Foundation, and one of the community leaders of the Asian American Coalition Alliance (AACA). He has long been actively involved in U.S.–China business exchanges, corporate services, and community development. He is committed to promoting resource sharing, business collaboration, and cross-industry engagement. Drawing on years of business experience and an extensive network of corporate and community resources, he serves as a bridge connecting the association with businesses, communities, and professionals across various sectors. At ARDA, Henry is primarily involved in the association’s operations and administration, member services, external relations, and resource integration. He also helps develop partnerships with businesses, chambers of commerce, community organizations, and other sectors of society, contributing to greater collaboration, growth, and innovation within the U.S. restaurant industry.