Ming.com highlights the cooking style of chef Ming Tsai
Title
Ming.com - The official website of Chef Ming Tsai
Description
Ming’s story began in his hometown of Dayton, Ohio, where he spent countless hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His love of cooking (and eating!) great food was forged in these early years, while he gained valuable experience in both the front and back of the house. With food still deeply ingrained, Ming headed east to attend school at Andover and then on to earn his degree in Mechanical Engineering at Yale University. During this time, Ming never strayed far from the kitchen; while at Yale, he spent his sophomore summer at Le Cordon Bleu cooking school in Paris. Upon graduation, Ming decided to focus on food and set out to learn as much as he could in kitchens around the globe. Ming trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. By the time Ming returned to the United States, he knew he had made the right decision to pursue his true calling in the world of food. To get closer to his (and every chef’s) dream, Ming enrolled in graduate school at Cornell University to earn his Master’s degree in Hotel Administration and Hospitality Marketing. From there, he went on to hold positions in both front and back of the house at establishments in Chicago, Atlanta, California and Santa Fe, where he continued to learn varied styles of cuisine
In February of 1998, Ming’s dream became reality. He and his wife, Polly, opened the doors to Blue Ginger, a bistro-style restaurant dedicated to East-West cuisine. Located in the Boston suburb of Wellesley, Massachusetts, Blue Ginger brings urban dining and sophistication to the Boston suburbs.
Since opening, Blue Ginger has impressed diners from Boston and beyond with its unique East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as ‘Best New Restaurant 1998’ and Esquire Magazine honored Ming as "Chef of the Year 1998." The popularity continues. The James Beard Foundation crowned Ming as the "2002 Best Chef Northeast," while the 2003, 2004, 2005 & 2006 Zagat Restaurant Guide rated Blue Ginger as the "2nd Most Popular Boston Restaurant." In 2005, Ming was honored as “Restaurateur of the Year” by the Massachusetts Restaurant Association. Ming is also a founding member of Chefs For Humanity (chefsforhumanity.org), a coalition of chefs and culinary professionals who came together in response to the tsunami tragedy in 2005. Chefs For Humanity organizes relief and fundraising for people in need throughout the world. Most recently, Ming was in Gulfport, Mississippi with Chefs For Humanity, cooking for the police force and displaced victims of Hurricane Katrina.
Languages
English
Contact
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- Alexa: Ming.com
