Alan Lee
Owner of Ching‘s Table

Alan Lee is the owner of Ching’s Table and has over 30 years of experience in the restaurant industry. His restaurant ranked the first place in the Top 100 Overall Excellence category at the 6th Annual Top 100 Awards Ceremony in 2009. Ching’s Table is a family operated chain of restaurants with 12 locations throughout Connecticut and New York City. Alan’s restaurant serves innovative dishes that everyone should come try!

Jackson Yu
Owner of Live Sushi Bar and Live Sushi Bistro

Jackson Yu has always been passionate about cooking. He decided to pursue this passion and found a job at a Japanese restaurant 14 years ago. There he was able to observe how the chef made sushi and the precision with which he handled his sushi knife. That chef later moved on to other opportunities so the boss asked Jackson if he would like to be trained to be a sushi chef. He jumped at the opportunity and developed a passion for working with sushi. Honing his skill for ten years, he later opened Live Sushi Bar and Live Sushi Bistro in San Francisco.

Peter Zhang
Executive Chef of Sakura Buffet

Peter Zhang is a famous chef with over 20 years of experience preparing both Eastern and Western Cuisine. He is the executive chef and CEO of Sakura Buffet. He accumulated 10 years of experience working as the executive chef at the Station Casino and Table Mountain Casino and was also hired on as a consultant by the Chinese restaurant chain Manchu Wok. His experience and skills have resulted in media coverage and he can often be seen in newspapers and on television. In 2003 he gave a speech on culinary arts on channel 47 endearing himself to foodies from all around the area.

Amy Moy
Owner and Chef of Golden Gate Restaurant

As the owner and a chef of Golden Gate Restaurant, Amy Moy is a fixture on local television with her cooking demonstrations. Golden Gate Restaurant has been a favorite of the residents of Waukesha for over 30 years. The Chinese vibe of the restaurant helps diners prepare for the upcoming Cantonese styled dishes. Golden Gate has been recognized by the local media for being the “Best Chinese Restaurant in Town” and was awarded Top 100 Overall Excellence every year from 2005-2009.

Fulai Wong
Executive Chef of Wong’s King

Fulai Wong, began learning about the culinary arts at a young age by following his father around the kitchen. He is now the executive chef at Wong’s King restaurant. In 2004, he participated in the 5th Annual World Culinary Contest winning a gold award. In 2005, he participated in the 3rd annual Asian Cuisine contest winning another gold award. Later that year, the Chinese Culinary Association awarded him with the Culinary Star Award. He later went on to be recognized as a International Culinary Star by Ordre International des Disciples d'Auguste Escoffier.

Byron Huang
Owner and Executive Chef of Szechuan Chinese Restaurant

Byron Huang is the owner and Executive Chef of Szechuan Chinese Restaurant. He is dedicated to marrying his marvelous cooking skill with his greatest passion for delicate and exquisite dish to bring customers with something exciting during every time of visiting. Thanks to his talented contribution and all the staff’s hard work, Szechuan Chinese Restaurant is proud of its expansive collection of items ranging from diversified appetizers to various entrees. Each portion of dish is much like a piece of artwork, not only attractive in presentation, pleasant in aroma, but also intriguing in taste, delivering a great option for both visual and gustatory feast.

Tom Yung Kee
Owner and Executive Chef of Wasabi Japanese Restaurant

Tom Yung Kee. Owner and executive chef of Wasabi Japanese Restaurant. Know by many for his generous and hospitable nature, Tom Yung Keeis a hands on owner who has a passion for the restaurant industry and is dedicated to the integration of creative culinary and sensory elements. It is no surprise then that Wasabi is known for its unique vibe and attracts local food lovers who are looking to try for themselves the food that has all of Orange, Connecticut buzzing.

Cory Chen
Chef of Yan Can Asian Bistro

Chef Cory's preparation for his passion started with a summer of wine making at the University of Burgundy in France at an age when drinking would be illegal for him in the States. After obtaining degrees in Communications and Sociology from U.C. Davis, Chef Cory delved into hands-on restaurant work, including a stint as a Sous Chef at a Sushi Bar and working under traditional French Chef Gary Mafia and California Cuisine Chef Sean O'Brien. At the same time, he emerged from S.F. City College with degrees in Culinary Arts, Food Service Management and hospitality, and won the prestigious Gastronome Award from the Hotel and Restaurant Foundation. Chef Cory also found his roots on a cooking tour with Chef Yan to learn the Asian and Chinese culinary skills in Southeast China.

"Chef Cory is this generation's successful young restauranteur," declared Chef Yan.