Liu Guangwei is the founder of the Eatology discipline, dean of the Beijing Easteat Research Institute, dean of YiYin Eatology Institute, and chairman of the Easteat Culture Group.
In 1978, he was admitted to the cooking major of Jinan Business School and stayed to teach after graduation. In 1983, he was transferred to the Shandong Provincial Tourism Bureau and served as the head chef of Qilu Hotel. In 1986, he participated in the establishment of the Shandong Cuisine Association, and served as deputy secretary-general and vice president. In 1992, he served as the president of Easteat magazine, including Catering Manager and Culinary Artist. In 1992, he led a delegation to participate in the first World China Cooking Competition, won 7 gold medals and obtained award from Shandong Provincial Government. Then he founded the Easteat College in 1993. In 1997, he established the Easteat Network and China National Food Infrastructure in 2003. Since 1998, he has sponsored and hosted the China Culinary Higher Education Academic Seminar for five consecutive years, and published 23 series of “Chinese Culinary Higher Vocational Teaching Materials”. In 2000, he represented the country to participate in the 20th International Culinary Competition (Culinary Olympics) in Germany and won the Merit Award. Since 2001, he has hosted 8 sessions of the “Yi Yin Competition (Easteat International Grand Prix Champion)”. Since 2001, he has advocated and organised three large-scale social welfare activities of “Environmental-Friendly Cooking”, “Healthy Cooking” and “Integrity and Virtue Action”, in which millions of catering people participated. In 2008, the Red Hat Chef evaluating system was proposed and promoted, and the Red Chef Hat Restaurant Guide was published. In 2012, he was elected as the executive director of the 5th General Assembly of the China Journal Association and one of the 12 special experts. In 2012, he founded the Beijing Easteat Research Institute, focusing on the research on the construction of the Eatology discipline system. In 2013, the Eatology was published, and the basic framework of the human diet science system was proposed. In 2018, Eatology was published, and in August of the same year, Chinese Cuisine 34-3 System was published.