2018 Talent

Chris Cheung

Executive Chef, Tànsuǒ

New York City born and bred, Chris Cheung grew up in the heart of Chinatown on Mott Street where he was brought up around great Cantonese food and culture, and where he undoubtedly picked up his affinity for Asian cuisine.

Chef Cheung studied cooking at the New York Restaurant School and, after graduating with honors, immediately began working under acclaimed chef Jean-Georges Vongerichten at Vong, the first upscale Thai restaurant of its time. From there, Chef Cheung was a part of the founding kitchen team at Nobu in Tribeca, cooking alongside “The Iron Chef” Morimoto Masaharu, and later at Jean-Georges, cooking alongside other iconic chefs such as Wylie Dufresne and Dider Virot.

Chef Cheung went on to become chef de cuisine at Celadon, followed by executive chef at Ruby Foo’s, before working with Chef Lam, a Hong Kong dim sum master who took him under his wing and taught him Hong Kong-style cooking. Using his new talents, Chef Cheung opened Tiger Blossom, which showcased his unique style of Asian cooking and earned him national praise for his expansive knowledge in Asian cuisine. Later, he went on to take over the kitchen of the world famous Monkey Bar.

After earning recognition as an established chef in his own right, Chef Cheung traveled to Shanghai where he cooked banquets in the nearby farming and fishing villages. While abroad, Chef Cheung was humbled and inspired by the farm-to-table and sea-to-table styles of cooking and the use of simple, gathered ingredients to create extraordinary dishes rooted in traditional Shanghai styles of cooking.

Today, Chef Cheung is the current chef and owner of Brooklyn’s celebrated East Wind Snack Shop and appears on hit national television shows including “The Food Network Challenge,” “The Martha Stewart Show,” “Knife Fight,” Anthony Bourdain’s “No Reservations” and Food Network’s “Chopped.” Additionally, Chef Cheung was named one of the top Asian chefs in America by Asian in NY and received the YPX Award from the Museum of Chinese in America for excellence in his field.