How did your cooking journey begin?

I grew up in a restaurant family! My grandparents owned a Chinese restaurant and I spent lots of afternoons and weekends in the restaurant, watching how some of my favorite food was made. I also learn so much from my mom, who is one of the best home cooks I know.

Describe your culinary style.

Colorful, creative, and approachable!

What do you love most about cooking?

I love the moments right after cooking a meal, the moment you get to share your food with people you care about. The way their faces light up is just the best!

Her Recipes

Sambal and Coconut Clams

Vanilla and Hojicha Cake

Steak and Egg Fried Rice

What Are Your Top 3 Calphalon Kitchen Tools?

Premier™ Stainless Steel 10-Inch Fry Pan

Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan

Premier™ Nonstick 2.5-Quart Sauce Pan


Favorite recipe you’ve made with Calphalon cookware?

Steak and Egg Fried Rice! I make that recipe so often!

Best cooking tip or advice you’ve ever received that you want to pass on to other home chefs?

For a savory recipe, remember that the recipe is more of a guideline. Feel the freedom to tweak the recipe and work with what you have and your own personal flavor preferences.

Insider kitchen tip everyone should know?

Clean as you go. It will make your life so much easier and you’ll enjoy your meal even more without a mountain of dishes staring back at you.

What is your favorite secret ingredient that instantly elevates any meal?

Chili oil! There are so many varieties and I add it to everything—eggs, salads, rice, vegetables. It’s the perfect condiment to add a little spice to any dish.