Membership System

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.

John Lam

Honorary President

American Restaurant Development Association

John Lam is a distinguished Chinese American entrepreneur, hotelier, commercial real estate investor, and an influential advocate for the advancement of Chinese American businesses in the mainstream U.S. market. He currently serves as Chairman and Chief Executive Officer of Lam Group and Honorary Chairman of the American Restaurant Development Association (ARDA). Born in Taishan, Guangdong, China, in 1952, Mr. Lam moved to Hong Kong with his family in 1961. From an early age, he assisted in his family’s leather goods business and demonstrated a strong entrepreneurial spirit by establishing his own handbag workshop at the age of 15. In 1969, he immigrated to New York with his parents and began his career in the garment industry. Through hard work, integrity, and keen business insight, he gradually built a successful enterprise. At the age of 27, he was elected president of a Chinese garment industry association, marking the beginning of his long-standing involvement in business organizations and community affairs. As his business continued to grow, Mr. Lam expanded from garment manufacturing into real estate development, hotel investment, and asset management, ultimately establishing Lam Group. Through years of disciplined and strategic growth, the company has participated in the investment, development, and operation of numerous hotel and commercial real estate projects in New York. Lam Group has also developed partnerships with several internationally recognized hospitality brands, building a diversified business portfolio centered on hospitality and real estate. Mr. Lam has since become one of the most prominent Chinese American business leaders in New York’s hotel and real estate industries. Throughout his career, Mr. Lam has remained committed to long-term investment, professional management, and mutually beneficial partnerships. By identifying opportunities created by New York’s continued urban development and expanding tourism industry, he has helped establish a successful path for Chinese American enterprises seeking to enter the mainstream hospitality and commercial real estate markets. His entrepreneurial journey reflects the diligence, vision, resilience, and determination of Chinese immigrants who have built successful lives and businesses in the United States. Beyond his business achievements, Mr. Lam has long been dedicated to Chinese American community development, public service, charitable initiatives, and economic and cultural exchanges between the United States and China. He has served in leadership positions with various business and community organizations, including Vice Chairman of the American Chinese Commerce Association, Chairman of the U.S.–China Hotel Association, and Honorary Chairman of the Greater New York Apparel Association. Through these organizations, he has helped connect business resources, encourage cross-industry cooperation, and strengthen the presence of Chinese American enterprises in mainstream American society. In recognition of his achievements in hospitality, real estate, and community service, Mr. Lam has received numerous honors, including a Lifetime Achievement Award in the real estate industry. In 2019, he was named one of the “40 Leading Overseas Chinese Figures Commemorating the 40th Anniversary of U.S.–China Diplomatic Relations,” reflecting the broad recognition of his entrepreneurial accomplishments and contributions to the Chinese American community. As Honorary Chairman of the American Restaurant Development Association, Mr. Lam brings extensive experience in hotel investment, commercial real estate development, business management, and nonprofit leadership. He actively supports collaboration and resource integration across the restaurant, hospitality, real estate, capital, supply chain, and professional service sectors, providing valuable guidance for ARDA’s development as a nationwide and internationally connected restaurant industry platform. Throughout his decades-long career, Mr. Lam has consistently upheld the principles of integrity, sustainable growth, collaboration, and social responsibility. He remains committed to supporting the growth of Chinese American businesses, strengthening industry connections, advancing community integration, and creating broader opportunities for the next generation of entrepreneurs while contributing to the prosperity of the Chinese American community and people-to-people exchanges between the United States and China.

Tony Wang

Chief Advisor

American Restaurant Development Association

Tony Wang, originally from Fujian, China, is a prominent Chinese American restaurant entrepreneur, multi-brand operator, and community leader. He is the Founder and Chief Executive Officer of Vertex Hospitality Group, Executive Chairman of the Fujian Association of Commerce and Industry of the United States, and Chief Advisor to the American Restaurant Development Association (ARDA). Founded by Tony Wang, Vertex Hospitality Group has grown from a single restaurant brand into a diversified business platform encompassing brand incubation, chain operations, franchising, supply chain management, and restaurant investment, with operations extending across multiple states. The Group’s portfolio includes Hook & Reel Cajun Seafood & Bar, KPOT Korean BBQ & Hot Pot, Kinya Ramen, Ugly Dumpling, Supra, and other restaurant brands. Its concepts span Cajun seafood, Korean barbecue and hot pot, Japanese ramen, soup dumplings, conveyor-belt sushi, and other Asian-inspired cuisines. The Group has also expanded into the entertainment sector through projects such as NRG Adventure Park. With sharp market insight, strong brand-building expertise, and an international business perspective, Mr. Wang has led the Group in developing standardized management systems, brand-driven operations, and localized market strategies. Under his leadership, Vertex Hospitality Group has established a growing network of restaurants and business partnerships across the United States. The Group is also expanding into commercial real estate, entertainment, and other related sectors as it explores a more diversified and sustainable business model. As a founder and business leader, Mr. Wang places great emphasis on talent development, teamwork, and supporting the next generation of entrepreneurs. Through its established brand systems, operational expertise, and industry resources, the Group provides entrepreneurs with opportunities for business development and strategic collaboration, helping more young Chinese Americans transition from operating individual restaurants to building professional, scalable, and recognizable brands. Over the years, Vertex Hospitality Group has become one of the influential companies in the U.S. restaurant industry. Guided by its mission to deliver exceptional customer experiences while creating sustainable business growth for investors, the Group continues to advance product innovation, brand development, and industry collaboration. Looking ahead, Vertex Hospitality Group will leverage its brand portfolio, management expertise, and industry resources to bring distinctive, high-quality dining experiences to more communities and further strengthen its position as an industry leader. Beyond his business achievements, Mr. Wang actively supports Chinese American community initiatives, charitable programs, cultural events, and youth development. He also promotes greater cooperation and engagement between Chinese American businesses and mainstream American society. As Chief Advisor to ARDA, Mr. Wang brings extensive experience in brand incubation, chain operations, franchising, corporate management, and nationwide market expansion. He actively supports collaboration among restaurant brands, suppliers, payment technology companies, commercial real estate professionals, investment institutions, and professional service providers, offering strategic guidance as ARDA builds a nationwide and internationally connected platform for the restaurant industry.

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.

Xu Zheng

Co-Chair

American Restaurant Development Association

Xu Zheng, originally from Fuzhou, China, moved to the United States in 1993. He has extensive experience in business investment, restaurant development, and corporate operations across North America and currently serves as Chairman of Pokiddo North America. Drawing on decades of business experience and a strong network of local resources in the U.S. market, he remains focused on restaurant brand development, chain operations, commercial investment, and cross-regional market expansion. He is committed to facilitating the successful entry and sustainable growth of promising brands and projects in North America. In leading the development of Pokiddo North America, Xu Zheng has worked to advance the brand’s localization, operational standardization, and scalable expansion. He actively integrates resources across the restaurant,, entertainment, and commercial sectors while exploring diversified business models and integrated consumer experiences. As a restaurant industry investor and business operator with a long-standing presence in the North American market,, Xu Zheng continues to identify restaurant brands and commercial ventures with strong growth potential. He promotes industry resource integration,, brand partnerships, and market expansion while providing valuable resources and practical expertise to restaurant companies seeking to enter or strengthen their presence in North America. As an industry member of the American Restaurant Development Association (ARDA), Xu Zheng is committed to leveraging his business resources and industry experience in North America to foster greater collaboration among the restaurant, entertainment, and related consumer sectors. Through these efforts, he aims to support Chinese-owned restaurant businesses and outstanding culinary brands in achieving sustainable, high-quality growth throughout the North American market.

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.

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.

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.

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.

John Lam

Honorary President

American Restaurant Development Association

John Lam is a distinguished Chinese American entrepreneur, hotelier, commercial real estate investor, and an influential advocate for the advancement of Chinese American businesses in the mainstream U.S. market. He currently serves as Chairman and Chief Executive Officer of Lam Group and Honorary Chairman of the American Restaurant Development Association (ARDA). Born in Taishan, Guangdong, China, in 1952, Mr. Lam moved to Hong Kong with his family in 1961. From an early age, he assisted in his family’s leather goods business and demonstrated a strong entrepreneurial spirit by establishing his own handbag workshop at the age of 15. In 1969, he immigrated to New York with his parents and began his career in the garment industry. Through hard work, integrity, and keen business insight, he gradually built a successful enterprise. At the age of 27, he was elected president of a Chinese garment industry association, marking the beginning of his long-standing involvement in business organizations and community affairs. As his business continued to grow, Mr. Lam expanded from garment manufacturing into real estate development, hotel investment, and asset management, ultimately establishing Lam Group. Through years of disciplined and strategic growth, the company has participated in the investment, development, and operation of numerous hotel and commercial real estate projects in New York. Lam Group has also developed partnerships with several internationally recognized hospitality brands, building a diversified business portfolio centered on hospitality and real estate. Mr. Lam has since become one of the most prominent Chinese American business leaders in New York’s hotel and real estate industries. Throughout his career, Mr. Lam has remained committed to long-term investment, professional management, and mutually beneficial partnerships. By identifying opportunities created by New York’s continued urban development and expanding tourism industry, he has helped establish a successful path for Chinese American enterprises seeking to enter the mainstream hospitality and commercial real estate markets. His entrepreneurial journey reflects the diligence, vision, resilience, and determination of Chinese immigrants who have built successful lives and businesses in the United States. Beyond his business achievements, Mr. Lam has long been dedicated to Chinese American community development, public service, charitable initiatives, and economic and cultural exchanges between the United States and China. He has served in leadership positions with various business and community organizations, including Vice Chairman of the American Chinese Commerce Association, Chairman of the U.S.–China Hotel Association, and Honorary Chairman of the Greater New York Apparel Association. Through these organizations, he has helped connect business resources, encourage cross-industry cooperation, and strengthen the presence of Chinese American enterprises in mainstream American society. In recognition of his achievements in hospitality, real estate, and community service, Mr. Lam has received numerous honors, including a Lifetime Achievement Award in the real estate industry. In 2019, he was named one of the “40 Leading Overseas Chinese Figures Commemorating the 40th Anniversary of U.S.–China Diplomatic Relations,” reflecting the broad recognition of his entrepreneurial accomplishments and contributions to the Chinese American community. As Honorary Chairman of the American Restaurant Development Association, Mr. Lam brings extensive experience in hotel investment, commercial real estate development, business management, and nonprofit leadership. He actively supports collaboration and resource integration across the restaurant, hospitality, real estate, capital, supply chain, and professional service sectors, providing valuable guidance for ARDA’s development as a nationwide and internationally connected restaurant industry platform. Throughout his decades-long career, Mr. Lam has consistently upheld the principles of integrity, sustainable growth, collaboration, and social responsibility. He remains committed to supporting the growth of Chinese American businesses, strengthening industry connections, advancing community integration, and creating broader opportunities for the next generation of entrepreneurs while contributing to the prosperity of the Chinese American community and people-to-people exchanges between the United States and China.

Tony Wang

Chief Advisor

American Restaurant Development Association

Tony Wang, originally from Fujian, China, is a prominent Chinese American restaurant entrepreneur, multi-brand operator, and community leader. He is the Founder and Chief Executive Officer of Vertex Hospitality Group, Executive Chairman of the Fujian Association of Commerce and Industry of the United States, and Chief Advisor to the American Restaurant Development Association (ARDA). Founded by Tony Wang, Vertex Hospitality Group has grown from a single restaurant brand into a diversified business platform encompassing brand incubation, chain operations, franchising, supply chain management, and restaurant investment, with operations extending across multiple states. The Group’s portfolio includes Hook & Reel Cajun Seafood & Bar, KPOT Korean BBQ & Hot Pot, Kinya Ramen, Ugly Dumpling, Supra, and other restaurant brands. Its concepts span Cajun seafood, Korean barbecue and hot pot, Japanese ramen, soup dumplings, conveyor-belt sushi, and other Asian-inspired cuisines. The Group has also expanded into the entertainment sector through projects such as NRG Adventure Park. With sharp market insight, strong brand-building expertise, and an international business perspective, Mr. Wang has led the Group in developing standardized management systems, brand-driven operations, and localized market strategies. Under his leadership, Vertex Hospitality Group has established a growing network of restaurants and business partnerships across the United States. The Group is also expanding into commercial real estate, entertainment, and other related sectors as it explores a more diversified and sustainable business model. As a founder and business leader, Mr. Wang places great emphasis on talent development, teamwork, and supporting the next generation of entrepreneurs. Through its established brand systems, operational expertise, and industry resources, the Group provides entrepreneurs with opportunities for business development and strategic collaboration, helping more young Chinese Americans transition from operating individual restaurants to building professional, scalable, and recognizable brands. Over the years, Vertex Hospitality Group has become one of the influential companies in the U.S. restaurant industry. Guided by its mission to deliver exceptional customer experiences while creating sustainable business growth for investors, the Group continues to advance product innovation, brand development, and industry collaboration. Looking ahead, Vertex Hospitality Group will leverage its brand portfolio, management expertise, and industry resources to bring distinctive, high-quality dining experiences to more communities and further strengthen its position as an industry leader. Beyond his business achievements, Mr. Wang actively supports Chinese American community initiatives, charitable programs, cultural events, and youth development. He also promotes greater cooperation and engagement between Chinese American businesses and mainstream American society. As Chief Advisor to ARDA, Mr. Wang brings extensive experience in brand incubation, chain operations, franchising, corporate management, and nationwide market expansion. He actively supports collaboration among restaurant brands, suppliers, payment technology companies, commercial real estate professionals, investment institutions, and professional service providers, offering strategic guidance as ARDA builds a nationwide and internationally connected platform for the restaurant industry.

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.

Xu Zheng

Co-Chair

American Restaurant Development Association

Xu Zheng, originally from Fuzhou, China, moved to the United States in 1993. He has extensive experience in business investment, restaurant development, and corporate operations across North America and currently serves as Chairman of Pokiddo North America. Drawing on decades of business experience and a strong network of local resources in the U.S. market, he remains focused on restaurant brand development, chain operations, commercial investment, and cross-regional market expansion. He is committed to facilitating the successful entry and sustainable growth of promising brands and projects in North America. In leading the development of Pokiddo North America, Xu Zheng has worked to advance the brand’s localization, operational standardization, and scalable expansion. He actively integrates resources across the restaurant,, entertainment, and commercial sectors while exploring diversified business models and integrated consumer experiences. As a restaurant industry investor and business operator with a long-standing presence in the North American market,, Xu Zheng continues to identify restaurant brands and commercial ventures with strong growth potential. He promotes industry resource integration,, brand partnerships, and market expansion while providing valuable resources and practical expertise to restaurant companies seeking to enter or strengthen their presence in North America. As an industry member of the American Restaurant Development Association (ARDA), Xu Zheng is committed to leveraging his business resources and industry experience in North America to foster greater collaboration among the restaurant, entertainment, and related consumer sectors. Through these efforts, he aims to support Chinese-owned restaurant businesses and outstanding culinary brands in achieving sustainable, high-quality growth throughout the North American market.

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.

Geng Huang

Honorary President

American Restaurant Development Association

Geng Huang, founder of Huang Ji Huang Three-Sauce Simmer Pot, is Honorary Chairman of Beijing Huang Ji Huang Restaurant Management Co., Ltd. and Chief Advisor to the Chinese Cuisine Business Unit of Yum China. He is a renowned entrepreneur in China’s restaurant industry and a highly accomplished master of Chinese culinary arts. In 2004, Huang founded Huang Ji Huang Three-Sauce Simmer Pot. Its highly standardized operating model—featuring chef-independent preparation, a smoke-free cooking process, and no reuse of ingredients—helped advance traditional Chinese dining toward greater standardization, scalability, and chain expansion. At its peak, the brand operated more than 600 locations across over 200 cities in China, with an international presence in the United States, Canada, Australia, Southeast Asia, and other markets. In 2020, Huang Ji Huang was acquired by Yum China, becoming a landmark brand acquisition in China’s restaurant industry. With nearly 50 years of experience in the restaurant industry, Huang rose from a frontline kitchen professional to the founder and executive leader of a major restaurant brand. He subsequently launched additional concepts, including San Fen Bao Hui Shao Fan and Geng Tian Hui Jian Fa Men Guo. He has served as Chairman of the Fashion and Casual Dining Committee of the World Federation of Chinese Catering Industry and Executive Chairman of the Hot Pot Committee of the China Hospitality Association. He has also received numerous industry honors, including being named one of the “Top Ten Figures of the Year in China’s Restaurant Industry” on multiple occasions. Drawing on nearly half a century of hands-on restaurant operations and brand management experience, Huang has developed extensive expertise and broad industry influence in the standardization of Chinese cuisine, restaurant chain development, supply chain management, business model innovation, and international expansion.

David Cheng

Chair of the Supervisory Board

David Cheng is a seasoned U.S. restaurant entrepreneur and an investor in hospitality and real estate. He is the Founder and Chief Executive Officer of BW Hospitality LLC and serves as Chairman of the Supervisory Board of the American Restaurant Development Association (ARDA). Mr. Cheng entered the U.S. restaurant industry in 1995 and has accumulated more than three decades of experience in restaurant operations and investment. Beginning with the establishment of Chinese buffet restaurants, he continuously expanded into new dining concepts and business models in response to evolving market trends and consumer preferences. His restaurant portfolio spans Chinese buffets, Japanese hibachi, sushi, Cajun seafood, hot pot, barbecue, soup dumplings, and conveyor-belt sushi. Through these ventures, he has developed extensive expertise in restaurant development, project investment, daily operations, team management, and market expansion. Over the years, Mr. Cheng founded BW Hospitality LLC and developed a diversified investment and operating platform encompassing multiple restaurant categories and business formats. The company’s activities include restaurant investment, company-owned operations, restaurant management, brand development, strategic partnerships, and resource integration. It is committed to identifying the potential of different cuisines and dining concepts in the U.S. market while advancing its restaurant ventures toward greater professionalism, standardization, diversification, and scalability. With keen insight into market trends and extensive hands-on operating experience, Mr. Cheng has consistently emphasized product quality, guest experience, operational efficiency, and long-term brand value. He actively explores the integration of traditional dining concepts with modern business models, preserving the distinctive qualities of each concept while continuously improving management systems, market competitiveness, and long-term sustainability. In addition to his work in the restaurant industry, Mr. Cheng has expanded into real estate, hotel development, and construction. He has participated in the development, investment, construction, and operation of real estate and hospitality projects, integrating his restaurant expertise with commercial real estate, hotel services, and space development. He has also invested in and operated entertainment and leisure businesses, including amusement venues and karaoke establishments, building a diversified business portfolio across the restaurant, hospitality, real estate, construction, and entertainment sectors. As Chairman of the Supervisory Board of ARDA, Mr. Cheng brings more than 30 years of restaurant management experience, together with extensive resources in hospitality, real estate, and commercial investment. He actively contributes to the Association’s governance, oversight mechanisms, and strategic planning, helping ensure that ARDA operates with integrity, transparency, and long-term stability while safeguarding the shared interests of the Association and its members. He also supports stronger collaboration among restaurant enterprises, brands, supply-chain partners, investors, and professional service providers, promoting resource sharing and complementary partnerships while contributing to the branding, scalability, and sustainable development of the U.S. restaurant industry.

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.

Ahmed Awadallah

Honorary Advisor

American Restaurant Development Association

Ahmed Awadallah brings more than two decades of experience across operations leadership and engineering, combining systems expertise with restaurant management for global franchisors. Career highlights: Most recently, Ahmed served as Managing Director & COO of Espresso House Group (part of JAB Holding Company), a premium coffeehouse brand with more than 500 corporate and franchise locations across Europe. Previously, he held multiple leadership roles at Yum! Brands, including Chief Operations & Customer Officer for Pizza Hut Europe, as well as cross-functional leadership roles spanning four continents. At Buffalo Wild Wings, Ahmed oversees operations across more than 1,200 sports bars worldwide, working alongside team members and franchisees to drive operational excellence and deliver a guest-centric experience.

John Chan

Honorary Advisor

American Restaurant Development Association

John Chan is a prominent Chinese American entrepreneur and community leader who has lived in the United States for more than three decades after emigrating from Hong Kong. He successfully founded Supreme Group USA, Chen Brothers Group USA, and other businesses in New York, bringing extensive experience in business management, community service, and civic engagement. In 1999, he helped establish the United Federation of Fuzhou Langqi Associations in America and the American Chinese Commerce Association. Through these organizations, he has worked to strengthen U.S.–China economic and trade relations, unite Chinese American entrepreneurs, and support Chinese-owned businesses in entering the mainstream U.S. business community. He also organized flag-raising ceremonies in New Jersey in 1999 and Flushing, New York, in 2000, expressing the Chinese diaspora’s deep connection to its cultural heritage and goodwill toward U.S.–China relations. Over the years, Mr. Chan has remained actively involved in philanthropy, community safety initiatives, assistance for community members in need, voter registration, and Chinese American civic participation. He has also organized cultural events, business exchanges, and public forums to promote Chinese culture and strengthen commercial and people-to-people ties among the United States, mainland China, and Hong Kong. He currently serves as President of the American Hong Kong Chinese Chamber of Commerce and Honorary Advisor to the American Restaurant Development Association.

David Lin

Honorary Advisor

American Restaurant Development Association

David Lin is a serial entrepreneur. He graduated from the Communication University of China and later pursued an EMBA at Peking University and a DBA at Cheung Kong Graduate School of Business. His multidisciplinary background spans media and communications, corporate management, and business strategy. Founder, NEXT ROBOT David Lin founded NEXT ROBOT, a leading AI-powered cooking robotics company in North America. He has long been dedicated to the integration of artificial intelligence, robotics, and the foodservice industry. By combining machine vision, intelligent control systems, and automated cooking technologies, he is advancing the digitalization, standardization, and intelligent transformation of commercial kitchens. NEXT ROBOT primarily serves restaurant chains, schools and institutional dining facilities, supermarket prepared-food departments, central kitchens, contract foodservice operations, senior living communities, and professional foodservice companies. The company provides scalable intelligent cooking solutions that help businesses address industry challenges such as rising labor costs, shortages of skilled chefs, lengthy training cycles, inconsistent food quality across multiple locations, and insufficient production capacity during peak hours. Under the leadership of David Lin and his team, NEXT ROBOT has introduced two commercial AI-powered cooking robots: Robby and Al Dente. Robby is designed primarily for fried rice, stir-fried noodles, wok dishes, and other high-temperature cooking applications. It intelligently manages key stages of the cooking process, including heating, stirring, seasoning, temperature control, and automatic cleaning, enabling efficient, standardized, and consistent food preparation. Robby has been deployed across a wide range of commercial kitchen environments, including restaurants, schools, supermarkets, contract foodservice operations, central kitchens, and senior care facilities. Al Dente is designed for pasta, risotto, sautéed dishes, and other recipes requiring precise control of temperature, moisture, and cooking rhythm. By integrating artificial intelligence, thermal sensing, machine vision, and real-time cooking data, the system monitors and adjusts ingredient conditions throughout the cooking process. This enables complex dishes to be prepared consistently according to standardized procedures while preserving their original flavor, texture, and culinary craftsmanship. NEXT ROBOT operates under a Robotics-as-a-Service (RaaS) business model, providing clients with an integrated suite of services that includes intelligent cooking equipment, software systems, recipe development, operational training, system upgrades, preventive maintenance, and after-sales support. This model lowers the barriers to adopting intelligent kitchen equipment and enables commercial kitchens of different sizes and formats to deploy the technology quickly and efficiently. Drawing on his extensive entrepreneurial experience and deep understanding of the North American foodservice market, David Lin actively promotes the integration of artificial intelligence, robotics manufacturing, and real-world restaurant operational needs. He leads the NEXT ROBOT team in building a smart-kitchen ecosystem encompassing product research and development, commercial deployment, recipe digitalization, kitchen management, and customer service—providing technological support for foodservice businesses seeking standardized production, multi-location expansion, and scalable growth.

Ken Chen

Honorary Advisor

American Restaurant Development Association

Mr. Ken Chen is the founder and chairman of AFG Global and a prominent insurance general agent in the United States. He graduated with a degree in Finance from the Stern School of Business at New York University and has more than 20 years of professional experience in the insurance and financial services industries. With his strong academic background in finance, keen market insight, and extensive practical experience, Mr. Chen has actively promoted innovation in insurance and financial services. He is committed to providing individuals, families, and businesses with professional, reliable, and customized insurance and financial planning solutions. Guided by the principles of “Clients First, Integrity, and Professionalism,” he carefully considers the needs of clients at every stage of life. He helps them allocate financial and insurance resources effectively, manage potential risks, and establish a solid foundation for the long-term stability of their families and businesses. In managing his company, Mr. Chen places a strong emphasis on professionalism, operational excellence, and sustainable growth. He continuously improves the company’s service systems while strengthening the expertise and service standards of his team. He is also dedicated to developing talent within the insurance and financial industries, encouraging professionals to serve clients with responsibility, integrity, transparency, and expertise. Under his leadership, Chuangfu International has continued to expand its range of services and has developed into a trusted insurance and financial services platform recognized for its professional capabilities and strong reputation. Beyond his achievements in business, Mr. Chen has long been committed to serving the Chinese American community. He actively participates in community events, charitable initiatives, and cultural exchanges. By sharing his professional knowledge and industry resources, he has helped many immigrant families, individuals, and small-business owners better understand the U.S. insurance system, family protection, retirement planning, wealth transfer, and financial risk management. Over the years, Mr. Chen has remained dedicated to giving back to society and supporting his community. In addition to assisting families in need, he actively promotes communication and cooperation among community organizations, businesses, and professional institutions. He understands the practical challenges that many immigrants face while establishing their lives in the United States and works to help them strengthen their awareness of financial protection and plan confidently for their families, children, and futures. His approachable and practical style, together with his strong sense of social responsibility, has earned him widespread trust and recognition throughout the community. Mr. Chen’s outstanding achievements in the insurance and financial services industries have also received significant professional recognition. He has been honored multiple times as a Top of the Table (TOT) member of the Million Dollar Round Table (MDRT), its highest level of membership. This distinction reflects his exceptional professional performance, commitment to service excellence, and distinguished standing within the international insurance and financial services community. Looking ahead, Mr. Chen will continue to uphold the core values of professionalism, integrity, responsibility, and service. He is committed to leading Chuangfu International toward greater growth, providing trusted financial protection solutions to more families and businesses, and continuing to contribute to the prosperity and long-term development of the Chinese American community.

Gao Weiwei

Brand & Public Relations Department

American Restaurant Development Association

Gao Weiwei(高娓娓), formerly known as Gao Wei, is a Chinese American media professional, television host, and entrepreneur. Born in Chongqing, China, she currently resides in New York City. With extensive experience in journalism and communications, she has worked as a reporter, television producer, advertising planner, and media strategist. She is the founder and CEO of MGM Media and MGM Capital, as well as the producer and host of the interview program Weiwei Talks. Over the years, Gao has focused on American society, the Chinese American community, business development, and cultural exchange between China and the United States. Her articles and programs have been published and featured across major Chinese-language media platforms, accumulating more than 200 million online views. She has been recognized as one of Sina’s “Top Ten Bloggers” and NetEase’s “Top Ten Bloggers.” She is also the author of My Career as a Journalist in America: A Closer Look at the United States. Through international media and cross-cultural storytelling, she remains committed to sharing the experiences of overseas Chinese communities and promoting people-to-people, business, and cultural exchanges. She also serves as an Overseas Advisor to the Chongqing Federation of Returned Overseas Chinese.

Jiang Jiansheng

Brand & Public Relations Department

American Restaurant Development Association

Andy Jiang, originally from Fuzhou, Fujian Province, China, is a seasoned media professional, brand communications expert, and community leader. Having lived in New York for more than two decades, he has built extensive cross-disciplinary experience in media, brand development, and community public relations, demonstrating strong expertise in public communications and exceptional organizational and coordination skills.

Peter Au

Chief Financial Officer

American Restaurant Development Association

Peter Au currently serves as CEO of Zhongcheng Insurance. With extensive experience in the insurance industry, he specializes in commercial insurance, risk management, and consulting services, providing professional insurance solutions to numerous Chinese American businesses. Originally from Fuzhou, Peter comes from a family with a background in the restaurant business. This experience has given him an in-depth understanding of restaurant operations, management, and business risks. He has long provided tailored insurance services to restaurant businesses, helping them manage insurance costs effectively, reduce operational risks, and receive efficient claims support. Drawing on his extensive expertise in finance, risk management, and corporate services, Peter also serves as Director of Finance & Treasury of the American Restaurant Development Association (ARDA). In this role, he oversees the association’s financial and treasury management and provides professional support for its sound and sustainable operations. Beyond his professional career, Peter is actively involved in community service. He currently serves as Co-President of CCLI (Chinese Center on Long Island), where he is committed to preserving Chinese culture, advancing the Chinese American community, and promoting交流 and cooperation between the Chinese American community and mainstream American society.

Zaozao Wang

Senior International Affairs Advisor

American Restaurant Development Association

Master’s Degree, Columbia University Ph.D., Shanghai Theatre Academy Board Member and Vice President of Admissions, HGLART, a private school in Manhattan Co-Founder, Global Youth Culture and Arts Foundation Director of External and Public Relations, Manhattan Philharmonic Orchestra Cultural Communications Advisor, Memor Museum, Manhattan, New York Brand Ambassador, New York Chapter of the Pacific Asia Travel Association (PATA) North American Co-Initiator of Shining Youth, Zhejiang Television Organizer of the North American Edition of Zhejiang Television’s Children’s Spring Festival Gala Founder, ZAO Brand

Jessica Xiao

Chief Accounting Officer

American Restaurant Development Association

Jessica is originally from Fuzhou, Fujian Province, China. She graduated from Brunel University London with a Master’s degree in Information Systems Management. She currently serves as a Senior Loan Officer at a licensed financial institution in Manhattan, New York. Jessica brings a unique professional background spanning both restaurant operations and financial risk management. While living in Cambridge, United Kingdom, she co-founded and participated in the establishment and operation of a British afternoon tea restaurant. She later entered the U.S. financial sector, where she has accumulated more than eight years of experience in lending, compliance, and risk management. She previously served as an Underwriter and Compliance Officer at a New York-based bank, leading multiple internal and external compliance audits and developing extensive expertise in financial regulations. Jessica currently also serves as Director of Accounting for the American Restaurant Development Association. As the Association’s financial lead, she combines her international restaurant entrepreneurship experience with her extensive expertise in financial compliance and risk management. She is committed to establishing a standardized, efficient, and transparent financial management system, providing the Association with strong financial oversight and risk-control support, and contributing to the continued growth and development of the U.S. restaurant industry.

Linxin Wen

Director, Technology & AI Committee

American Restaurant Development Association

Chowbus was founded by Linxin Wen in 2016. The company was inspired by the challenges its founding team observed while studying abroad, particularly those faced by Chinese and Asian restaurant owners. This experience led to a vision of empowering Asian restaurants through technology and dedicated service. Chowbus began as a food delivery platform and started developing its proprietary point-of-sale system in 2020. After officially launching its POS solution in 2022, the company quickly earned the trust of thousands of restaurants by providing digital tools tailored to the unique needs of Asian dining establishments. Today, Chowbus offers integrated solutions encompassing ordering, payment processing, restaurant operations, and business management. The company remains committed to helping restaurants improve efficiency, enhance the customer experience, and achieve sustainable growth. Chowbus exists for the chefs who preserve culinary traditions, the owners building their businesses, the management teams working behind the scenes, and every restaurant professional pursuing a vision for growth.

Terry Cai

Director of International Partnership Development

American Restaurant Development Association

Terry Cai serves as the Partnership Development Officer at the American Restaurant Development Association (ARDA) and Vice President of Key Accounts at Chowbus. With over 15 years of executive experience across international business development, cross-border operations, and enterprise client strategy, he previously built and scaled Chicago’s largest inbound tour operation from the ground up as Vice President. Since 2021, he has led enterprise merchant partnerships and strategic ecosystem initiatives at Chowbus. At ARDA, Terry spearheads strategic alliances, bridges global culinary networks with the North American market, and drives impactful cross-industry collaboration to empower restaurant brands worldwide.

Tina Wang

Director, Diversified Industries Development Commit

American Restaurant Development Association

Tina Wang holds a degree in architecture from Harvard University and was named a Regents Scholar at the University of California. She is a member of both the American Institute of Architects and the Hong Kong Institute of Architects and currently serves as Chief Executive Officer of Aurora AI. Drawing on her extensive experience in the architecture industry and forward-looking academic perspective, she applies artificial intelligence to empower real-world industries, with a diversified focus spanning architectural technology, arts and culture, and intelligent hardware. Through cross-industry technology development and innovative business models, Aurora AI drives industrial value creation and has established an end-to-end ecosystem encompassing algorithm development, scenario-based innovation, new product commercialization, and market expansion. The company helps businesses unlock new opportunities and build sustainable engines for future growth.

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.

Ahmed Awadallah

Honorary Advisor

American Restaurant Development Association

Ahmed Awadallah brings more than two decades of experience across operations leadership and engineering, combining systems expertise with restaurant management for global franchisors. Career highlights: Most recently, Ahmed served as Managing Director & COO of Espresso House Group (part of JAB Holding Company), a premium coffeehouse brand with more than 500 corporate and franchise locations across Europe. Previously, he held multiple leadership roles at Yum! Brands, including Chief Operations & Customer Officer for Pizza Hut Europe, as well as cross-functional leadership roles spanning four continents. At Buffalo Wild Wings, Ahmed oversees operations across more than 1,200 sports bars worldwide, working alongside team members and franchisees to drive operational excellence and deliver a guest-centric experience.

John Chan

Honorary Advisor

American Restaurant Development Association

John Chan is a prominent Chinese American entrepreneur and community leader who has lived in the United States for more than three decades after emigrating from Hong Kong. He successfully founded Supreme Group USA, Chen Brothers Group USA, and other businesses in New York, bringing extensive experience in business management, community service, and civic engagement. In 1999, he helped establish the United Federation of Fuzhou Langqi Associations in America and the American Chinese Commerce Association. Through these organizations, he has worked to strengthen U.S.–China economic and trade relations, unite Chinese American entrepreneurs, and support Chinese-owned businesses in entering the mainstream U.S. business community. He also organized flag-raising ceremonies in New Jersey in 1999 and Flushing, New York, in 2000, expressing the Chinese diaspora’s deep connection to its cultural heritage and goodwill toward U.S.–China relations. Over the years, Mr. Chan has remained actively involved in philanthropy, community safety initiatives, assistance for community members in need, voter registration, and Chinese American civic participation. He has also organized cultural events, business exchanges, and public forums to promote Chinese culture and strengthen commercial and people-to-people ties among the United States, mainland China, and Hong Kong. He currently serves as President of the American Hong Kong Chinese Chamber of Commerce and Honorary Advisor to the American Restaurant Development Association.

David Lin

Honorary Advisor

American Restaurant Development Association

David Lin is a serial entrepreneur. He graduated from the Communication University of China and later pursued an EMBA at Peking University and a DBA at Cheung Kong Graduate School of Business. His multidisciplinary background spans media and communications, corporate management, and business strategy. Founder, NEXT ROBOT David Lin founded NEXT ROBOT, a leading AI-powered cooking robotics company in North America. He has long been dedicated to the integration of artificial intelligence, robotics, and the foodservice industry. By combining machine vision, intelligent control systems, and automated cooking technologies, he is advancing the digitalization, standardization, and intelligent transformation of commercial kitchens. NEXT ROBOT primarily serves restaurant chains, schools and institutional dining facilities, supermarket prepared-food departments, central kitchens, contract foodservice operations, senior living communities, and professional foodservice companies. The company provides scalable intelligent cooking solutions that help businesses address industry challenges such as rising labor costs, shortages of skilled chefs, lengthy training cycles, inconsistent food quality across multiple locations, and insufficient production capacity during peak hours. Under the leadership of David Lin and his team, NEXT ROBOT has introduced two commercial AI-powered cooking robots: Robby and Al Dente. Robby is designed primarily for fried rice, stir-fried noodles, wok dishes, and other high-temperature cooking applications. It intelligently manages key stages of the cooking process, including heating, stirring, seasoning, temperature control, and automatic cleaning, enabling efficient, standardized, and consistent food preparation. Robby has been deployed across a wide range of commercial kitchen environments, including restaurants, schools, supermarkets, contract foodservice operations, central kitchens, and senior care facilities. Al Dente is designed for pasta, risotto, sautéed dishes, and other recipes requiring precise control of temperature, moisture, and cooking rhythm. By integrating artificial intelligence, thermal sensing, machine vision, and real-time cooking data, the system monitors and adjusts ingredient conditions throughout the cooking process. This enables complex dishes to be prepared consistently according to standardized procedures while preserving their original flavor, texture, and culinary craftsmanship. NEXT ROBOT operates under a Robotics-as-a-Service (RaaS) business model, providing clients with an integrated suite of services that includes intelligent cooking equipment, software systems, recipe development, operational training, system upgrades, preventive maintenance, and after-sales support. This model lowers the barriers to adopting intelligent kitchen equipment and enables commercial kitchens of different sizes and formats to deploy the technology quickly and efficiently. Drawing on his extensive entrepreneurial experience and deep understanding of the North American foodservice market, David Lin actively promotes the integration of artificial intelligence, robotics manufacturing, and real-world restaurant operational needs. He leads the NEXT ROBOT team in building a smart-kitchen ecosystem encompassing product research and development, commercial deployment, recipe digitalization, kitchen management, and customer service—providing technological support for foodservice businesses seeking standardized production, multi-location expansion, and scalable growth.

Ken Chen

Honorary Advisor

American Restaurant Development Association

Mr. Ken Chen is the founder and chairman of AFG Global and a prominent insurance general agent in the United States. He graduated with a degree in Finance from the Stern School of Business at New York University and has more than 20 years of professional experience in the insurance and financial services industries. With his strong academic background in finance, keen market insight, and extensive practical experience, Mr. Chen has actively promoted innovation in insurance and financial services. He is committed to providing individuals, families, and businesses with professional, reliable, and customized insurance and financial planning solutions. Guided by the principles of “Clients First, Integrity, and Professionalism,” he carefully considers the needs of clients at every stage of life. He helps them allocate financial and insurance resources effectively, manage potential risks, and establish a solid foundation for the long-term stability of their families and businesses. In managing his company, Mr. Chen places a strong emphasis on professionalism, operational excellence, and sustainable growth. He continuously improves the company’s service systems while strengthening the expertise and service standards of his team. He is also dedicated to developing talent within the insurance and financial industries, encouraging professionals to serve clients with responsibility, integrity, transparency, and expertise. Under his leadership, Chuangfu International has continued to expand its range of services and has developed into a trusted insurance and financial services platform recognized for its professional capabilities and strong reputation. Beyond his achievements in business, Mr. Chen has long been committed to serving the Chinese American community. He actively participates in community events, charitable initiatives, and cultural exchanges. By sharing his professional knowledge and industry resources, he has helped many immigrant families, individuals, and small-business owners better understand the U.S. insurance system, family protection, retirement planning, wealth transfer, and financial risk management. Over the years, Mr. Chen has remained dedicated to giving back to society and supporting his community. In addition to assisting families in need, he actively promotes communication and cooperation among community organizations, businesses, and professional institutions. He understands the practical challenges that many immigrants face while establishing their lives in the United States and works to help them strengthen their awareness of financial protection and plan confidently for their families, children, and futures. His approachable and practical style, together with his strong sense of social responsibility, has earned him widespread trust and recognition throughout the community. Mr. Chen’s outstanding achievements in the insurance and financial services industries have also received significant professional recognition. He has been honored multiple times as a Top of the Table (TOT) member of the Million Dollar Round Table (MDRT), its highest level of membership. This distinction reflects his exceptional professional performance, commitment to service excellence, and distinguished standing within the international insurance and financial services community. Looking ahead, Mr. Chen will continue to uphold the core values of professionalism, integrity, responsibility, and service. He is committed to leading Chuangfu International toward greater growth, providing trusted financial protection solutions to more families and businesses, and continuing to contribute to the prosperity and long-term development of the Chinese American community.

David Cheng

Chair of the Supervisory Board

David Cheng is a seasoned U.S. restaurant entrepreneur and an investor in hospitality and real estate. He is the Founder and Chief Executive Officer of BW Hospitality LLC and serves as Chairman of the Supervisory Board of the American Restaurant Development Association (ARDA). Mr. Cheng entered the U.S. restaurant industry in 1995 and has accumulated more than three decades of experience in restaurant operations and investment. Beginning with the establishment of Chinese buffet restaurants, he continuously expanded into new dining concepts and business models in response to evolving market trends and consumer preferences. His restaurant portfolio spans Chinese buffets, Japanese hibachi, sushi, Cajun seafood, hot pot, barbecue, soup dumplings, and conveyor-belt sushi. Through these ventures, he has developed extensive expertise in restaurant development, project investment, daily operations, team management, and market expansion. Over the years, Mr. Cheng founded BW Hospitality LLC and developed a diversified investment and operating platform encompassing multiple restaurant categories and business formats. The company’s activities include restaurant investment, company-owned operations, restaurant management, brand development, strategic partnerships, and resource integration. It is committed to identifying the potential of different cuisines and dining concepts in the U.S. market while advancing its restaurant ventures toward greater professionalism, standardization, diversification, and scalability. With keen insight into market trends and extensive hands-on operating experience, Mr. Cheng has consistently emphasized product quality, guest experience, operational efficiency, and long-term brand value. He actively explores the integration of traditional dining concepts with modern business models, preserving the distinctive qualities of each concept while continuously improving management systems, market competitiveness, and long-term sustainability. In addition to his work in the restaurant industry, Mr. Cheng has expanded into real estate, hotel development, and construction. He has participated in the development, investment, construction, and operation of real estate and hospitality projects, integrating his restaurant expertise with commercial real estate, hotel services, and space development. He has also invested in and operated entertainment and leisure businesses, including amusement venues and karaoke establishments, building a diversified business portfolio across the restaurant, hospitality, real estate, construction, and entertainment sectors. As Chairman of the Supervisory Board of ARDA, Mr. Cheng brings more than 30 years of restaurant management experience, together with extensive resources in hospitality, real estate, and commercial investment. He actively contributes to the Association’s governance, oversight mechanisms, and strategic planning, helping ensure that ARDA operates with integrity, transparency, and long-term stability while safeguarding the shared interests of the Association and its members. He also supports stronger collaboration among restaurant enterprises, brands, supply-chain partners, investors, and professional service providers, promoting resource sharing and complementary partnerships while contributing to the branding, scalability, and sustainable development of the U.S. restaurant industry.

To Be Announced

Chair of Supervisory Board