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Ming Tsai
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Duration Place City Position
2013 - Present Blue Dragon Chef & Partner
1998 - 2017 Blue Ginger Co-owner/Partner
Executive Chef
1995 - 1997 Santacafé Executive Chef
1994 - 1995 Restaurant Concepts Consulting Chef
1994 Ginger Club Executive Chef
1992 Matsuri Sushi Chef
1992 - 1994 Silks Executive Sous Chef
1991 - 1992 InterContinental Chicago Food & Beverage Director
1989 - 1991 InterContinental Chicago Assistant Food & Beverage Director
1988 InterContinental Buckhead Assistant Food & Beverage Director
1986 - 1987 Fauchon Pastry Cook
1986 - 1987 Natacha Sous Chef
1980 - 1984 Mandarin Kitchen
Summers
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Last updated: 2017-12-07


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

 

 

 
  • Simply Ming in Your Kitchen, Kyle Books (ISBN 978-1906868734, 2012, Hardcover, 192 pages)
  • Simply Asian One-Pot Asian Meals, Kyle Cathie Limited (ISBN 978-1856269728, 2011, Softcover, 192 pages)
  • Simply Ming One-Pot Meals, Kyle Books (ISBN 978-1906868369, 2010, Hardcover, 192 pages)
  • Ming's Master Recipes, Simply Ming (ISBN 978-0976100409, 2005, Hardcover)
  • Simply Ming: Easy Techniques for East-Meets-West Meals, Clarkson Potter (ISBN 978-0609610671, 2003, Hardcover, 272 pages)
  • Blue Ginger: East Meets West Cooking with Ming Tsai, Clarkson Potter (ISBN 978-0609605301, 1999, Hardcover, 288 pages)

Tags:
Born in The United States | Born in 1964 | American Chef Corps




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