Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated - this month’s winner is Zong Guany Tang.

A member who regularly contributes to our site via the app Chef+, Zong will recieve a copy of Andoni Luis Aduriz's book 'Mugaritz: A Natural Science of Cooking', a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.

Current place of work, position and a brief overview of where you have worked before.

I am currently head chef at a local farm shop and restaurant in Barnsley, South Yorkshire. I am working hard, to combine my creative flair with simple flavours and ingredients which I've grown to love over 19 years within the industry. I have drawn my experience from previous jobs with Catering Alliance and Aramark which gave me the fantastic opportunity to work at Claridges in my early days. Prior to moving to Barnsley in 2012, I worked for The Orange Studio creating vibrant banquet and hospitality menus, catering for business functions and also BBC Question Time.

>>> See Zong's profile and follow him here

What is your cooking style and what can people expect from the food on your menu?

Originating from Vietnam, I aim to create a cultured plate sampling flavours and textures which not only compliment each other but represent a meeting of the 'east and west.' Learning many a skill from my father who was an accomplished self-taught Chinese chef, I enjoy creating vibrant dishes that are a fresh modern take on old classics. The food on my menu takes worldwide favourite dishes and cooks them up with a cool "Tang twist" to cater for the palette of good old Yorkshire folk. I enjoy elevating simple ingredients to create a colourful eye catching plate that tastes as good as it looks;

Close Message - I might contribute in the future

I love what you do, let me contribute right now

at Rob Royd, customers certainly eat with their eyes first.

What do you like about The Staff Canteen app and website?

The app is a brilliant way to inspire and be inspired by other chefs. Foodie appreciation to the max! It's a great way of keeping up to date and informed about the industry which is handy to stay ahead of the game and take quality fresh farm produce in Barnsley to another level.

The Staff Canteen - Member of the Month - Zong Guany Tang head chef from Rob Royd Farm Shop, Barnsley What is your favourite dish to cook?

Hands down winner... Chicken Pho! A fresh and clean tasting chicken broth packed full of flavour that can be eaten anytime of the day. The aromas from the layers of spice added to the stock as the chicken gently simmers, is the key to a good Pho. This dish takes me back to my childhood and makes smile; memories of lazing in the sun beside colourful chilli trees with my family. Despite being a world away from Vietnam, it's a firm favourite both in the kitchen and with customers as they travel from neighbouring counties to sample this special.

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat:

#1 hot dogs and instant noodles (a true east meets west)

#2 salad cream

#3 plastic cheese

What are your plans for the future?

I would love to be an inspiration to the younger Chef generation, extending apprentice opportunities which encourage and nurture a creative approach to transforming simple ingredients into stunning dishes.

In my current role I hope to continue to produce a quality and distinctive menu, cooked with passion and a recognisable Tang twist that places Rob Royd firmly on the foodie map.

Do you want to be the next member of the month? Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!

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Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.