Founder

ROOTED IN HANGZHOU

A family connection to Hangzhou and the Shanghai region shaped Eddie’s focus on freshness, balance and clean, layered flavors.

BUILT TO OPERATE

Culinary Management training at the Institute of Culinary Education added systems, sourcing, cost control, workflow and scalability.

A WIDER VIEW OF BALANCE

An earlier career in Traditional Chinese Medicine still informs how he thinks about seasonality and how food should feel—not only taste.