Growing up in a traditional Taishan family, I've had all sorts of unique Chinese dishes. My most memorable experience was eating a snake’s gallbladder in one of my dad's gourmet soups. It was so bitter! Even though it wasn't my favorite delicacy, I was fascinated by it because not only was it a rare dish, but my dad also taught me its benefits as its traditionally used to remedy sore throats. 

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I'm the executive chef and owner of Olive It.  I worked in finance for 7 years before pursuing my culinary passion -- graduating from The New School of Cooking in Culver City, CA. At culinary school, I worked at Thomas Keller's Bouchon Bistro, a Michelin-star-rated restaurant in Beverly Hills. It was an amazing experience because it was a privilege to work alongside one of the best chefs in the world, learning the meticulous craft of fine dining.