ChefDb

Ming Tsai

Places

BāBā
  Yellowstone Club
Chef & Partner
Big Sky
2019 - Present 		>
Blue Dragon
Chef & Owner
Boston
2013 - Present 		>
Blue Ginger
Co-owner/Partner
Executive Chef
Wellesley
1998 - 2017 		>
Santacafé
Executive Chef
Santa Fe
1995 - 1997 		>
Restaurant Concepts
Consulting Chef
San Francisco
1994 - 1995 		>
Ginger Club
Executive Chef
Palo Alto
1994 		>
Matsuri
Sushi Chef
Osaka
1992 		>
Silks
Executive Sous Chef
San Francisco
1992 - 1994 		>
InterContinental Chicago
Food & Beverage Director
Chicago
1991 - 1992 		>
InterContinental Chicago
Assistant Food & Beverage Director
Chicago
1989 - 1991 		>
InterContinental Buckhead
Assistant Food & Beverage Director
Atlanta
1988 		>
Fauchon
Pastry Cook
Paris
1986 - 1987 		>
Natacha
Sous Chef
Paris
1986 - 1987 		>
Mandarin Kitchen
  Summers
Dayton
1980 - 1984 		>

And Now You Know

  • Chef Ming Tsai obtained a Bachelor's degree in Mechanical Engineering from Yale University in 1986.

Signature Dish/Specialty

  • East-West cooking

Education/Certification

  • Le Cordon Bleu, Paris (1985)
  • Master of Professional Studies, Hotel Administration & Hospitality Marketing, Cornell University, Ithaca

Publications

  • Simply Ming in Your Kitchen, Kyle Books (2012, Hardcover, 192 pages)
  • Simply Asian One-Pot Asian Meals, Kyle Cathie Limited (2011, Softcover, 192 pages)
  • Simply Ming One-Pot Meals, Kyle Books (2010, Hardcover, 192 pages)
  • Ming's Master Recipes, Simply Ming (2005, Hardcover)
  • Simply Ming: Easy Techniques for East-Meets-West Meals, Clarkson Potter (2003, Hardcover, 272 pages)
  • Blue Ginger: East Meets West Cooking with Ming Tsai, Clarkson Potter (1999, Hardcover, 288 pages)

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