Loong Sheng Lee has been involved in the culinary industry for over 30 years. He served the Hilton Taipei between 1978 to 1989 as the Chef de Partie at different sections of Hilton. Following his post at Hilton Taipei, Lee went to Konstanz, Germany, Seehotel Siber as an exchange chef for 2 years. To further expand his horizon as a culinary chef, Lee took position of Sous Chef at the Sydney Kingsford Smith International Airport between1989 to 1992.
From 1992 to the present, Lee has heavily involved himself in the growth and development of the culinary industry in Taiwan. In 1994, with the aim of enhancing the culinary standards in Taiwan and encouraging the local chefs to be in line with international culinary practice trend, he established the ‘Taichung Chefs Association’. In 2002, with the success of the ‘Taichung Chefs Association’, Lee formed the ‘Formosa Culinary Club Taiwan’ with the vision of bringing together all of the chefs in Taiwan to actively participate in the international culinary development. At the moment, Lee is the Honorary President of ‘Taiwan Formosa Chefs Association’ which has officially inaugurated in 2007. Lee is also the founder and host of the website ‘www.letscook.info’, which is aimed to provide international culinary news and events information for Chinese chefs who have language barriers and limited resources. In mid-2007, Lee had his first book launch, where he published his first Chinese culinary dictionary comprising of useful terms and information for chefs and students.