Chef de Artist You are visitior number
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.
My Culinary Art Work
Personal Chef Service and Catering
Carving Tools
Carving and Cooking Class