Chef Huang Biography

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Discover the remarkable journey of Chef Huang, a culinary prodigy who defied all odds to become a renowned master in the world of gastronomy. From humble beginnings to Michelin-starred restaurants, delve into Chef Huang’s extraordinary life as he blends tradition with innovation, creating mouthwatering delights that captivate taste buds worldwide. Explore the secrets behind his culinary genius and immerse yourself in the flavors, passion, and artistry that define Chef Huang’s legendary legacy.

Chef Huang is a well-known Taiwanese chef and restaurateur. Born on September 15, 1980, in Taiwan, he grew up in a family that ran a seafood restaurant. From an early age, he developed a passion for cooking and dreamed of becoming a professional chef.

Early Life and Career:

Chef Huang grew up in a household where food was central to their daily life. His family ran a seafood restaurant, and he spent a lot of time helping out in the kitchen. His mother and father were his biggest influences when it came to cooking, and they taught him everything he knows about preparing seafood and other traditional Taiwanese dishes.

At the age of 18, Chef Huang decided to pursue his passion for cooking and attended the National Kaohsiung University of Hospitality and Tourism. He studied culinary arts and graduated with a degree in Food and Beverage Management. After graduating, Chef Huang worked in various restaurants in Taiwan, honing his skills and gaining experience in the industry.

Career Breakthrough:

Chef Huang’s big break came in 2011 when he appeared on the Taiwanese version of the reality cooking show, “Iron Chef.” He quickly became a fan favorite due to his innovative and creative approach to cooking. Chef Huang won the competition, and his victory launched his career as a celebrity chef.

After his win on “Iron Chef,” Chef Huang opened his first restaurant, Huang Ji Braised Pork Rice, in Taiwan. The restaurant quickly became a hit, with customers lining up for hours to try his signature dish, braised pork rice. The success of the restaurant led to the opening of several more locations in Taiwan.

International Success:

Chef Huang’s success in Taiwan caught the attention of foodies around the world. In 2017, he opened his first international location in Los Angeles, California. The restaurant, also called Huang Ji Braised Pork Rice, was an instant success, with customers raving about the authentic Taiwanese flavors.

In 2018, Chef Huang opened another restaurant in San Gabriel, California, called Xiao Long Bao. The restaurant specializes in soup dumplings, a dish that Chef Huang is particularly passionate about. The restaurant has received numerous accolades and is considered one of the best places to get soup dumplings in the United States.

In addition to his restaurants, Chef Huang has also written several cookbooks and made numerous television appearances. He is known for his energetic personality and his ability to make cooking accessible and fun for everyone.


Chef Huang is also committed to giving back to his community. He has participated in numerous charity events and has donated a portion of his restaurant’s profits to various causes. In 2020, he teamed up with the Taiwanese American Community Center in Los Angeles to donate meals to healthcare workers and other essential workers during the COVID-19 pandemic.

Personal Life:

Chef Huang is married with two children. He enjoys spending time with his family, traveling, and trying new foods. He is known for his love of seafood and is always looking for new ways to incorporate it into his dishes.


Chef Huang’s passion for cooking and his innovative approach to traditional Taiwanese dishes have made him a household name in the culinary world. His restaurants have become destinations for foodies around the world, and his infectious personality has made him a beloved figure both in Taiwan and the United States. Chef Huang’s commitment to giving back to his community and his philanthropic efforts make him a role model for aspiring chefs and food entrepreneurs.


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