他，一位在酒店行业有近二十三年工作经历，有着绝对晴川味道的前辈；他细心、热情、喜爱挑战；他总是说——
He has been working in the hotel industry for 23 years and devoted most of his time to Holiday Inn Riverside Wuhan; he is considerate, enthusiastic and always ready to meet challenges; he often says---

——An interview with Tsoi Hing Fai, the Chinese Master Chef of Holiday Inn
Riverside Wuhan's Chinese Restaurant

《武汉旅游》：你对武汉晴川假日酒店的印象怎样？
蔡庆辉：如果用一个词来表达我对武汉晴川假日酒店的印象，那就是“Relax”。这只有身处其中的人才能深刻体会到，有些人形容优美的环境，会用“环山傍水”，而这里傍水依山而建，每天映入眼帘的不是喧闹的市井之景，而是绿树成荫，潺潺的长江，清清的汉水。身处在这样的环境中，我工作时心情总是有说不出的愉悦感，这里，就是这样总能给你很放松的感觉，所以，在这里的常住客也特别的多，熟识的客人也常说，这里给人回到家的感觉。
Wuhan Tourism: How is your impressions of the Holiday Inn Riverside Wuhan?
Tsoi Hing Fai: The work "Relax" can be used to describe my impression of the hotel. Only if one lives there can experience the magic word and with it the scenic beauty of the hotel, with it’s situation between hills and river. Everyday you feel relaxed and refreshed with green plants and water flowing in front of your eyes. That is why we have so many guests. Some guests I know, often say to me that living here is like being at home.

《武汉旅游》：你是怎样取得今天的成就？能谈谈你的经验吗？
蔡庆辉：今天的成就都是我用汗水换来的。现在回想起来，从1984年香港新世界酒店中厨房入行已经有23年之久，期间钻研粤菜烹饪与创新。我用七年的时间完成大多厨师九年以上才能完成的厨艺精修课程，真可畏是黄天不负有心人，1993年起我正式出任中国西安喜来登酒店（五星级）中餐厨师长，工作期间经常被外派到泰国、马来西亚等地宣传及传授广东美食精品，之后的几年里，我曾在马来西亚喜来登中餐厅担任厨房经理、济南雅高索菲特担任中厨房行政大厨、世界第一大高尔夫球场任中餐行政总厨。
Wuhan Tourism: How have you made today's achievements? Can you say something about your experience?
Tsoi Hing Fai: I made my achievements, as you call them, at the price of sweat and tears. It has been 23 years since I first started my passion in the Chinese cuisine in 1984 at the New World Hotel in Hong Kong. Then I studied Cantonese style cuisine and made lots of innovations and creations through my fantasy. I spend only 7 years compared to others who need 9 years intensive training to complete the whole sets of intensive courses. My hard work was not fruitless. I was appointed Chef at the Chinese restaurant of the Sheraton Xian in 1993. From there I was involved in many promotion tours with the company to Thailand and Malaysia to teach the Cantonese cuisine in those countries. Later I worked as Kitchen & Restaurant manager of the Malaysia Sheraton Hotel and then as Executive chef of the Chinese restaurant at the Sofitel Silver Plaza, Jinan. One of my highlights of my career is when I was working at the world's largest Golf Resort "Mission Hill" as Executive chef.

《武汉旅游》：你对武汉的印象如何？
蔡庆辉：走过大江南北，武汉这个地方是最让我感觉奇妙的。不知道是不是因为是贯通南北的枢纽，在这里，人们的口味十分的特别，对任何口味的菜系都能接受，饮食之丰富，实在是其他城市少见。另外，在武汉，我时时都能感受她在变化，总是会感叹，“武汉明天会是什么样呢？”
Wuhan Tourism: What is your impression of Wuhan?
Tsoi Hing Fai: Wuhan is a wonderful city. Becoming a transportation hub, Wuhan is a city where you can find all kinds of food, from all regions of china as well as from abroad.This is very rare in China. I am deeply impressed by the Wuhanese pursuit of unique flavor. They do not mind to pay for food they enjoy and discover.
One can feel Wuhan is a moving city a city with lots of energy and changes and I always wonder what Wuhan is going to look like tomorrow.