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I am in cooking business since I was 12 years old. I helped making Dim Sum in my family own restaurant in China. When I moved to Hawaii I start to interested in Western cooking. I worked and owned an Italian restaurant many years in Hawaii. In 1997 I graduated in Scottsdale Culinary Institute and I moved to San Francisco. In S. F., I work for many luxury hotels. I was a cook at Mandarin Hotel, a Sous Chef Tounant in Fairmont, a Garde Manger in ST Regis, a Garde Manger in The Ritz-Carlton, and an Executive Chef in W Silicon Valley. I have participated in many carving and cooking competitions and have received many awards for my accomplishment. |
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