My love of cooking was forged in my early years while living in Dayton, Ohio, where I would spent hours cooking alongside my mother and father at Mandarin Kitchen, the family-owned restaurant. My experience also taught me about restaurant operations and the art of making customers happy.

As I got older, I headed east to attend school at Phillips Academy Andover. From there, I continued to Yale University, earning my degree in Mechanical Engineering. During this time, I spent my summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. After graduating from Yale, I moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.

Upon my return to the United States, I enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

Owner and Chef
 Ming Tsai