Chef Chris Cheung is a New York City native and grew up in the heart of Chinatown on Mott Street. He was brought up around great Cantonese food and culture and this is where he undoubtedly picked up his affinity for Asian cuisine. He studied cooking at the New York Restaurant School and graduated with honors. Right out of school he started working with Jean-Georges Vongerichten at Vong, the first upscale Thai restaurant of its time. From there he went on to open Nobu in TriBeCa where he was part of the original kitchen staff, cooking with Morimoto Masaharu, “The Iron Chef”, and helped them earn 3 stars from the NY Times. He also was part of the opening kitchen staff at Jean-Georges and contributed to their 4 star NY Times review, cooking alongside Wylie Dufresne and Dider Virot. 

 

“I feel blessed to have started my career cooking with such iconic chefs. Working in their 3 and 4 star kitchens certainly inspired me, and taught me to respect the craft.” - Chef Chris Cheung

 

Cheung soon became an established chef in his own right. He received 3 stars from the Daily News for his menu at Thai Grille, and 1 star from the NY Times as Chef De Cuisine at Celadon. He then joined the BR Guest Group and took over the Ruby Foo’s kitchen as executive chef. He worked closely with Steve Hanson and helped to open the second Ruby Foo’s in Times Square. He later opened his own restaurant, Tiger Blossom, which showcased his unique style of Asian cooking. William Grimes, the NY Times food critic wrote, “[Chef Cheung]…uses the cast expanse of Asian cuisine as a palette of exotic colors.” Cheung then took over the kitchen of the world famous Monkey Bar and created a modern Chinese menu. 

 

His inspiration of Chinese cooking took him to Shanghai where he cooked banquets in the nearby farming and fishing villages. Here he learned the nuances of Shanghai cuisine, and was inspired by its farm to table and sea to table style of cooking. “In China I cooked what we picked from the farm that morning, killed our own chickens, and what we fished from the sea that day. There was only one pipe for water, no light fixtures, and none of the food ever saw the inside of a refrigerator. It was amazing.” When he returned to New York, he started working with Chef Lam, a Hong Kong Dim Sum master who took him under his wing and taught him Hong Kong styles of cooking of which the late great Josh Ozersky called “some of the best Chinese food in Manhattan.” This led him to be Anthony Bourdain’s guide to all three Chinatowns in NYC on the hit show, “No Reservations”.

He has competed on “The Food Network Challenge”, as well as Esquire Channel’s “Knife Fight”, and was a guest judge on “Chopped”. He is featured in the Museum of Chinese in America’s Sour, Sweet, Bitter, Spicy exhibit and was presented by the museum with the YPX Award for excellence in his field. 

 

He formed “Asian Food Mafia” with today’s most outstanding Asian chefs to have an influential voice in the evolution of Asian cuisine. 

 

He is the chef and partner of Tansuo in Nashville, Tennessee where he explores Chinese cuisine through the eyes of the night markets of Hong Kong, Shanghai and Chinese-American styles of cooking, showcasing his inspirations of Chinese cuisine in one of the brightest food cities in America. He is also the chef and owner of East Wind Snack Shop with locations in Brooklyn and SoHo in NYC. 

 

The top critics love his cooking. 

”Absolute best dumplings in NY” and “Best cheap eats” NY Magazine

“Borough’s best dumplings” Edible Brooklyn

“An homage to the neighborhood” NY Times

“Brooklyn’s best (Bao) buns” BK Magazine

Chef Suchanan Aksornnan, nicknamed Chef Bao Bao, was born in the northernmost province of Thailand - Chiang Rai. There she grew up surrounded by greatness of nature, organic and fresh ingredients, and a wide variety of local foods. "This early exposure to food is one of the biggest reasons why I do what I do today," she continues. 

After graduating from The French Culinary Institute in NY, Chef Bao Bao began training at L'ecole in NYC. Soon after, she landed her first job at the Mercer Kitchen working with renowned Michelin star chef, Jean Georges. In addition, she also got an amazing opportunity to work with Daniel Boulud at Bar Boulud. 

Following this, Chef Bao Bao became the lead line cook at Soho House Hotel; she worked as a personal chef assistant for Marc Ecko in NYC and as starch cook at Social Private with Top chef Tiffany Derry. She also cooked as a personal chef for the Princess of Saudi Arabia and many celebrities including, to name a few: Cameron Diaz, Janet Jackson, Lucy Lu, Marc Jacobs. Being asked about some people might think her creation is not "authentic" because her creation is "fusion" one, she answers carefully.

"I've been always wondering this, what does authentic mean?" she asks," I spent a lot of time to craft my art without compromising. Food is not about classification; it's about TASTE (laughter). Come to Baoburg and I will prove it!" Then she showed a big smile.

In 2015 Chef Bao Bao was recognized by Zagat as one of "30 Under 30" culinary rising stars in NYC and featured in numerous food & dining publications. She was also one of the contestants in a popular Esquire Network TV show, "Knife Fight". Recently, Thrillist.com recognized her as one of 11 "The Most Badass Female Chefs in New York".

Given the breadth of his international experience and own cultural background, Chef Doron Wong has cultivated a solid understanding of Chinese cuisine and technique along with Western traditions. Over the past 18 years, Doron Wong has developed an impressive career in the restaurant business having worked in Boston, Singapore, Hong Kong and New York alongside notable chefs like Ken Oringer, David Burke, Susur Lee, and also the TungLok Group under award-winning restaurateur Andrew Tjioe.

 

Upon returning to New York, Doron has been sought out to launch restaurants, ranging from Ian Schrager hotels to the notable Shang at the Thompson LES Hotel, United Nations and the Eventi Hotel. Doron is also the USA Representative for Lee Kum Kee and has won international accolades for his cooking. He has been featured in Museum of Chinese America and Museum of Food and Drink and named “vanguards of Chinese cuisine” by The New York Times. 

 

Now at Rivers and Hills Hospitality Group, which operates Northern Tiger NYC, General T'so Boy Austin TX, CF & Chef Greene, NY. Doron is excited to embark on new projects.  

Chef Edward Lin graduated from UC Berkeley in 2001 and went on to pursue a passion in cooking. He graduated as valedictorian from The California Culinary Academy in San Francisco, earning the distinguished Daniel Carlisle Walker Award. Edward worked in several of the finest kitchens in San Francisco, learning from renowned Chefs Sylvain Portay (Ritz Carlton Dining Room), Laurent Gras (Fifth Floor), Daniel Humm (Campton Place), Chris Kostow (Campton Place), and Charles Phan (The Slanted Door). The Slanted Door was awarded the 2014 James Beard Foundation - Best Restaurant. And Daniel Humm and Chris Kostow have both become 3 Michelin Star Chefs at Eleven Madison Park and Meadowood respectively. 

From his time with Charles Phan at The Slanted Door Group, he had the experience of growing and overseeing multiple restaurants with modern Vietnamese and also other varied concepts. He was involved in the construction and development of their other restaurants.

In February 2015 he opened Bricolage in Park Slope, Brooklyn. He oversees operations and is co-Chef alongside his business partner and wife, Lien Lin. 

Chef Lien Lin graduated from The California Culinary Academy in San Francisco in 2002 and joined The Slanted Door. Over ten years, she advanced from line cook to Executive Sous Chef at the Slanted Door Group, playing a key role in developing menus and supervising kitchen staff in the primary and subsequent restaurants and developed and ran the catering division of the restaurant group. During this time, the Slanted Door grew from one restaurant, to a restaurant empire with seven restaurants and worldwide recognition. 

Lien competed on Iron Chef America as a Sous Chef alongside Chef Charles Phan in 2009 and contributed extensively to the writing of his recently published, award winning book, “Vietnamese Home Cooking”. She also was Executive Chef for Mama Tong; a producer of Chinese healing soups packaged for retail consumption, and sits on the Advisory Board of the Asian Culinary Forum since 2009.

In February 2015 she opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is Executive Chef and works alongside her business partner and husband, Edward Lin.

Chef Medwin Pang immigrated to Brooklyn, NY from the UK when he was less than one month old.  His mother was from London-England and his father from Shung Him Tong in the New Territories of Hong Kong.  His father, Kwok Yiu Pang, was a restaurateur who owned [dont think he owned] two restaurants in Ireland that were destroyed with bombs launched by the Irish Republican Army. In the true Hakka tradition, the Pang family followed their Chinese relatives to the Kensington area of Brooklyn where Kwok Yiu started a food purveying company “King Chong Hong” [not true - he worked there and bought supplies from KCH for his own food supply delivery business] during the 70’s in NYC Chinatown and became a pillar in NYC Chinese community as the President of the Hakka Association having a pivotal role in the development of converting the space under the Manhattan bridge into the once opulent “Triple Eight Palace”.

 

Being an immigrant isn’t all a disadvantage when growing up in a city like New York.  Growing up, Chef Pang had many interests and surrounded himself with masters of their art and the best in class of their field in everything he pursued: from break dancing in the 80’s with the “Rock Steady Crew," skateboarding legends of the Brooklyn Banks, to shredding first tracks at Stratton Mountain and he also has a direct lineage to Ip Man Wing Chun Kung Fu. The culinary art is what Medwin developed a passion for and ultimately chose as his career.  He has been fortunate to work in the finest kitchens in NYC.  Paying dues as a line cook at Park Ave Café under David Burke, “Omakase Chef” under “Iron Chef” Morimoto at NOBU, Tournant at Balthazar and Sous Chef under the 3 Michelin Star Chef, Jean Louis Pallidin.   Rounding out his restaurant experience as a server at Smith St. Kitchen, which led to a management role overseeing the entire restaurant operation. It was here that he was approached by a customer who offered him a position in the marketing department of a start up beverage company called “vitaminwater."   After taking a break from the restaurant world, Medwin realized he truly belonged in the kitchen, in his own restaurant, creating dishes that showcase his heritage, passion, and creativity.  Hunger Pang restaurant is reflective of Chef Pang’s upbringing, a casual dining restaurant serving high quality Anglo - Asian food. HP deconstructs traditional Asian home cooked meals and reconstructs them applying a lens toward modern eating practices.  He takes pride in the freshness and flavors packed into every dish he creates and his attention to detail is what makes his cuisine stand out above the rest.

After graduating Phi Beta Kappa in English Literature and Mathematics from Brandeis University and earning a Master’s Degree in Architecture from the University of California at Berkeley, Chef Pichet Ong elected to veer away from a career in architecture to pursue his one true passion in food.  

 

Pichet has been named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as a “Pastry Provocateur” by Food & Wine.  In 2006, he was named Starchefs.com’s “Rising Star” and featured in the prestigious “The Chef” column of The New York Times for four weeks.  His desserts, including those from Spice Market, Rick Moonen’s RM, Jean Georges, p*ong, and batch, have garnered numerous “Best of” awards.  He has been nominated for multiple James Beard Foundation Awards in several national categories.


His work frequently appears in Bon Appétit, The New Yorker, Elle, New York Magazine, Time Out, People, Vogue, Condé Nast Traveler, Out, Harper’s Bazaar, W, and O, The Oprah Magazine. He has been on Iron Chef America, Martha Stewart Live, CBS News, Emeril's Live, LX TV, and as a judge on Top Chef: Just Desserts.  Pichet serves as a resident judge on Sugar Dome and Cake Wars on the Food Network.

 

In addition to contributing to several food and travel outlets including Food52, Saveur, and Food Republic, Pichet is also a published author. His cookbook -The Sweet Spot - has been hailed by The New York Times as “one of the most original dessert cookbooks in years.” It received a red-starred review in Publisher’s Weekly, a nomination for the World Gourmand book award, and was named one of the 10 best cookbooks of 2008 by Gourmet.  His recipes and writing have been featured in over 30 different cookbooks in the last two years.


Pichet is currently a culinary consultant specializing in menu development for all food related business, from savory foods to desserts.  Some of his clients include the Yerba Beuna group (Coppelia, Toloache, Yerba Buena), Nutella, Sugar and Plumm, Tao, Spot Dessert Bar, Chaanteng NYC, Cheesecake Factory, and General Mills/Häagen-Dazs worldwide.  He also consults on the menu development for Switch and Salt in Dubai. In 2017, he joins the team of Foreign National, headed by Erik Bruner-Yang, to be the Executive Pastry Chef for Brothers & Sisters, Spoken English, and Coronation Coffee at the new Line Hotel in Washington, D.C.  He resides in New York and is currently working on his sophomore cookbook -  Desserts on a Whim.  

Chef Eric Kwan is an ABC, American-Born Chinese. He was born in Brooklyn, New York, a true New Yorker, raised in Chinatown. Eric was inspired by food at an early age of 7.  He would go with his family to the plentiful fish and produce markets, shopping for groceries after school.  On weekdays, he helped mom wash the rice or clean sugar snap peas.  On weekends, he was helping grandma in her kitchen and garden.  

Eric was always in the kitchen. At 13 years old, in his freshmen year of high school, he got his first cooking  job at Mon Petit Cafe. It was neighborhood French Bistro that his classmate's mom opened. There he was taught many fundamentals.  A year later, he worked at The Lobster Place, in The Chelsea Market, selling, filleting and icing fish, shucking oysters.  Shortly after, he did a stint at Frank’s Trattoria, an Italian restaurant, his Aunt and Uncle opened. Eric started making pizzas and chicken parm.  Passionately he pursued cooking school after high school and graduated from not one, but two of the best.

With the skills he acquired at the French Culinary Institute and the Culinary Institute of America, he held jobs working for as many respected chefs as he could.  He has been learning from the best restaurants that  New York City and Seattle has to offer, working in French, Italian, Chinese, and American cuisines such as the River Cafe, ILO, Dahlia Lounge, Gramercy Tavern,  Alain Ducasse, DB Bistro and Shang to name a few.

Now he is currently using his repertoire to make Vietnamese food, at 5ive Spice, located in Brooklyn.  Before 5ive Spice, he assisted in the opening of the Boil restaurant, a Cajun seafood joint.  Keeping all of his experiences with him, he is now focused on representing where he comes from, which is Chinese with New York roots.   Next on his plate is teaming up at  Lotus and Cleaver, a Chinese BBQ spot, coming soon.

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Chef Jonathan Wu received a degree in English from the University of Chicago in 2001. Upon graduation he decided to pursue his passion for food and embarked on a period of culinary study. He attended The French Culinary Institute and has worked in France, Span, and Italy. In New York, he was previously the executive sous chef of Geisha before working as a chef de partie at Per Se. At Nom Wah Tu, Jonathan Wu serves American Chinese food that combines home-cooked flavors with seasonal, regional ingredients.​

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