About the chef

For more than 30 years Susanna Foo has changed the paradigm of Chinese food, melding traditional Chinese ingredients with classical French techniques. With two cookbooks and two James Beard Awards, she is widely recognized as one of America’s top Chinese chefs.
Susanna Foo was born in Inner Mongolia, China and raised in Taiwan where she learned the spices, grains, and produce indigenous to the region. Training at the Culinary Institute of America in Hyde Park, NY, taught her new methods of preparation and exposed her to Western ingredients that mirrored Chinese ones. She combines these two different influences beautifully and is one of the founders of Asian fusion cuisine.