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.   

 

I'm inspired by the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Olive It uses recipes that are classic and simple; a twist of the home-style Chinese cooking I grew up with and the fresh California flavors I've grown to cherish. We recently relocated to Montgomery County, Pennsylvania and I look forward to bringing my culinary experiences to our new home.