He’s a renowned chef and food writer, best known for hosting the acclaimed PBS cooking show Yan Can Cook, which first premiered in 1982. Over the years, he’s built an impressive career that goes far beyond the kitchen. He earned an honorary Doctorate of Culinary Arts from Johnson & Wales University—a testament to his influence in the culinary world—and has been recognized with numerous prestigious awards, including a Daytime Emmy Award and not one but two James Beard Awards: one for Best TV Food Journalism and another for Best TV Cooking Show.
Before fame found him, he discovered his passion for cooking at just 12 years old. His early experiences began in his uncle’s Chinese restaurant, where he worked while studying at Munsang College. That hands-on experience sparked a lifelong journey in food. Later, he received a formal diploma from the Overseas Institute of Cookery in Hong Kong, deepening his technical skills. Never one to stop learning, he went on to earn a Master of Science degree in food science from the University of California, Davis—further solidifying his expertise.
He is a Chinese-born Hong Kong-American man who balances a thriving public life with a grounded family one. He shares his life with his wife, Susan, and together they raised two sons, Colin and Devin. Family has always played a big role in his story—his mother was a restaurateur, and his father ran a grocery store, both of which likely influenced his deep connection to food and culture.
Throughout it all, he’s remained a prominent figure in culinary media, with his name becoming synonymous with approachable, authentic cooking. Whether he’s on screen, writing, or mentoring others, his name continues to inspire new generations of chefs and home cooks alike.
He’s made quite a name for himself as a guest judge on popular cooking shows like Iron Chef Vietnam, Top Chef, Hell’s Kitchen, and Iron Chef America—really showcasing his expertise across the culinary world. Over the years, he has built an impressive repertoire, authoring more than a dozen cookbooks that reflect his passion and skill in the kitchen. He continues to inspire both aspiring chefs and food lovers alike with his contributions to the industry.