公司介绍 Our Story

上海甬府餐饮管理有限公司于2011年入驻上海， 目前旗下共有12大品牌，包括甬府、甬府小鲜、甬府尊鲜、柿合缘新京菜、湘翁、LES NUAGES 法餐，食川非川，嫣花叁玥、甬府小包、甬府家宴、甬府食集和甬府Bistro。 目前甬府餐饮已布局上海、中国香港、北京、 深圳、南京和三亚，并从新加坡起步，向世界发展。

甬府餐饮创立十来载，初以甬府立足海上，矢志“用新鲜的原料，用传统的工艺，烹饪出地道的宁波菜味道。” 一路走来，初心不改，获奖无数，蝉联米其林一星、黑珍珠三钻殊荣——让宁波菜从地方走向钟鸣鼎食之所。 甬府小鲜和甬府尊鲜则是由甬府餐厅生发出的甬府系列副牌， 甬府小鲜甫一诞生，就登上了米其林必比登榜单。多立于流量巨大的商场内，精准服务相应的消费人群，从而纵向形成品牌金字塔，挖掘的是甬府的深度。

2022年，甬府餐饮的视野突破了宁波菜系，延伸到川菜、新京菜、淮扬菜、湘菜，乃至于法餐等多地菜系中，每一次跨界都和该系统中的大师合作，从而形成了强强联手、海纳百川的品牌系统。从而横向扩大餐饮系统版图，开拓的是甬府餐饮的广度。

十年磨一剑，甬府餐饮孤身入海，虽繁不敢省人工，虽贵不敢减物力，一饮一啄，一朝一夕，兢业勤恳，不敢丝毫懈怠。团队戮力同心，稳扎稳打，致力于让国内外食客感受到地方风物之极美，中国烹饪技术传承与创新的魅力，同时在自我进化和自省中，与大师们共同探索和定义现代中国餐饮的未来。2024年6月，甬府在新加坡开设国外首家甬府餐厅，继而进军韩国和英国，身体力行地去探索甬味国际化的想象空间。

Founded in Shanghai in 2011, Yong Fu Group has grown into a restaurant group with 12 brands spanning Ningbo, Sichuan, New Beijing, Huaiyang, Hunan cuisines, as well as French cuisine. Today, the Group has a presence in Shanghai, Hong Kong, Beijing, Shenzhen, Nanjing and Sanya, with international expansion also in Singapore and Jeju in South Korea. Yong Fu was founded with a commitment to showcasing authentic Ningbo cuisine through fresh ingredients and time-honoured techniques. This philosophy has earned the restaurant a MICHELIN star and three Black Pearl Diamonds, while sister concepts Yong Fu Xiaoxian and Yongfu Zunxian have extended the brand to new audiences. In 2019, Yong Fu Hong Kong was opened in Wan Chai Hong Kong earning One MICHELIN Star + One DIAMOND on Black Pearl Restaurant Guide. In 2022, Yong Fu Group has expanded beyond Ningbo cuisine, collaborating with leading culinary talents to build a diverse portfolio of restaurant concepts. In June 2024, Yong Fu opened its first overseas restaurant in Singapore, followed by expansion into South Korea and the United Kingdom - marking a new chapter for the Group and its ambition to bring Chinese regional cuisine to a global audience.

品牌创始人介绍 Meet the Founder

翁拥军 

“甬府”品牌创始人、主理人、高级技师。

• 2011年，翁拥军在上海位于中山西路的银河宾馆创建了甬府品牌，他带领团队，矢志要用最新鲜的原料，用最传统的工艺烹饪出最地道的宁波菜味道。

• 2014年，甬府餐厅迁居至锦江饭店12楼，翁拥军通过民间烹饪精致化、高端食材极致化等方式重新定义走出地方的宁波菜，并以不讲性价比的极致态度塑造了独树一帜的高端宁波菜形象。他相信：地方菜系只有走出地方，才能在更大的舞台上大展拳脚。

• 翁拥军主理的甬府成为唯一为宁波菜连续带来黑珍珠三钻、米其林一星之誉的餐厅。甬府从单一品牌变成目前的12个品牌，他的身份也随之更加多样化，从主厨到经营者到创业者，再成为餐饮投资者，每一次变化均是顺势而为。

• 人们称翁拥军为餐厅经营者中的“怪才”，他有种透过现象看本质的思维习惯，与众不同的直觉、洞察力和意志力，让翁拥军在大水大鱼的时代成为宁波味道的代言人。

Weng Yongjun Founder and Principal of Yong Fu

Weng Yongjun founded Yong Fu in Shanghai in 2011 with a vision to showcase authentic Ningbo cuisine through the freshest ingredients and time-honoured techniques. In 2014, Yong Fu relocated to the Jinjiang Hotel, where Weng further refined his approach, elevating traditional Ningbo cooking through exceptional ingredients and craftsmanship while bringing the regional cuisine to a wider audience. Under his leadership, Yong Fu has earned both a MICHELIN star and three Black Pearl Diamonds, while growing from a single restaurant into a group of 12 distinct brands. Along the way, Weng's role has evolved from chef and restaurateur to entrepreneur and restaurant investor. Known for his instinctive approach and ability to see beyond convention, Weng has become a leading advocate for Ningbo cuisine. His vision continues to guide Yong Fu as the Group evolves and introduces the flavours and traditions of Ningbo to an increasingly international audience.

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