05/24/2026
Please bear with me on this long post 🥰
I’m incredibly honored to be part of the 2026 James Beard Awards weekend in Chicago. I’ll be cooking at the post-reception of the award ceremony alongside chefs from across the country for more than 1,800 guests from the food world.
13 years ago, when I started my little studio kitchen inside the Emerson Center, there wasn’t even a sign outside. No visible way to find me. Back then, I had never even heard of the James Beard Awards, or really any prestigious institutions in the culinary world. I never imagined any of it would have anything to do with me.
I didn’t start with a big dream. I simply started with love for the Chinese food and culture I grew up with, the flavors that are in my blood, and the belief that they were beautiful and worth sharing. I wanted my children to feel proud of the Chinese half of who they are.
When I came to Montana, I knew almost nothing. I had to learn how to fully understand English, learn how to navigate a business, understand different rules, and communicate in a completely different culture. Looking back now, I realize how much courage that younger version of me had.
But this journey has never been mine alone.
Today, I have an incredible team beside me, and we are all going to Chicago together to celebrate this milestone. I’ve also been surrounded by a deeply welcoming community here in Bozeman. My journey was not only filled with challenges, it was filled with kindness, support, and love. And I truly believe love heals everything.
I’m proud to be a tiny restaurant that only opens four nights a month, invited by cook for one of the biggest food events in the country.
And I’m very proud to say:
I am from Bozeman, Montana. ❤️
Join us in Chicago from June 13–15, and follow along with the weekend on
