TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Xue Chong Ruan was born and raised in Zhongshan, Guangdong Province in China. His father and elder brother are both dim sum chefs, who have influenced him since he was a child. He began learning to make dim sum as a teenager. He became a professional pastry chef in his early twenties, then began his career in dim sum in 2005. He is experienced in preparing food in a fresh and healthy way by selecting top quality products, which aligns with Tim Ho Wan’s philosophy. His passion has led him to the kitchens of numerous Chinese dim sum restaurants in China and Hawaii. With his remarkable experience and his dim sum expertise, he took up the post of head chef of Tim Ho Wan Waikiki.
WHY DID YOU BECOME A CHEF?
I enjoy cooking and love eating.
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Happiness, enjoyable, hospitality.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Chinese food at home.
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
BBQ at the beach.
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
WHAT YOU DO RECOMMEND FOR VISITING CHEFS TO DO IN HAWAII?
Try local products and cook with local chefs.
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
Construction worker because they make good money.