A founder of the first French bistro in Guangzhou and Champion of China’s national TV reality show “The Taste”, Chris Huang is a food-fluencer in the China’s food scene. In recent years, he is also keen in plant-based cuisine and work with organisations such as Wildaid China and Good Food China on promoting sustainable and healthy eating.
At the mere age of 17, Chris decided food would be his lifelong career path and entered the professional culinary school in Paris for 7 years. In 1996, he met his mentor Patrick Lenôtre and since then worked in Plaza Athénée, Le Bristol Paris and Lenôtre Catering.
In 2004, he returned to Guangzhou and the idea of opening an authentic French bistro Saint Germain in his hometown was conceptualised after Chris noticed that most local people had lots of misconceptions on Western and French cuisine. With a strong passion on French style cooking and wanted to test his skills with the best of the best, he participated Bocuse d’Or China Selection in 2008. The year after, Saint Germain received the Best Restaurant Guangzhou award.
There’s a Chinese adage says “It take 10 years to carve out one good sword” and it can take 40 years for a chef to carve and polish up his own unique cooking style. In 2013, when he was 40, Chris participated in the CCTV2 national cooking competition “The Taste” and created some of his most signature French-meets-Cantonese dishes which won over blind votes from the judges and guests rounds after rounds and made him the champion of the competition.
In 2015, he opened his own cooking studio “The Taste”. The same year, he received the annual Table Art award from the Ministry of Agriculture and the Embassy of the Republic of France for his continuous contribution of promoting French gourmet culture in China. Later on, he also created a chef table dining concept “Chris Table” with a focus on Chinese flavour but with French technique.
Travelling is one of Chris’s passion and that is how he got inspired by the plant-based food movement and launched his first vegetarian café “veg tables” in 2016. Two years later, he received an invitation from Tianjin Airlines to create China’s first-ever environmental-friendly menu for their international business class travellers.
Earlier this year, he was one of the seven Chinese top chefs participated in Food Forward Forum organised by Yale Hospitality and Good Food China. During the 2-week tour, the chefs demonstrated an 85% plant-based version of traditional Chinese New Year dishes at Yale University, Harvard University, University of Massachusetts, University of Connecticut, the Culinary Institute of America and Google.