Get to know me better
Trying to bridge the gap between real Chinese food and western perceptions of it.
I have been a professional chef for over 8 years now, but got a late start after working in Finance and going to UC Irvine. Having parents that are Asian has been difficult for them to understand what my passion is and how much I love doing this. I have worked in many fine dining kitchens such as, Ultraviolet, Campton Place, Mister Jiu's, and Atelier Crenn. I want to change people's perception of what Chinese food is, and that it is not all fried rice and chow mein. China has so many different regional cuisines that aren't understood in western culture. I want to use my fine dining techniques with Chinese flavors and create a new category of Chinese cuisine.
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