I chatted with Chen via phone to talk about his beginnings in the food world, and what he hopes to share with the world through Chinese food and ingredients.Ĭan you tell me a little bit about your background? Chen will also serve as the Executive Chef of Eight Tables by George Chen, the fine-dining destination at China Live.ĬAAM honors George Chen this year at CAAMFeast 2016, alongside Cecilia Chiang and Brandon Jew. The team also includes seasoned professionals like Richard Miyashiro, Doug Collister, Spencer and Jeanne Wang, Janine Shiota, Russell Leong and Kathy Tierney. Today, he’s working on his most ambitious project yet: China Live, a 30,000 square foot marketplace and restaurant complex located on Broadway adjacent to the heart of San Francisco’s Chinatown.Īt China Live, Chen has assembled a great team including his wife, who is a co-founder of China Live. His wine company, Roosevelt Private Cellars, recently won Best Importer – American Wines for 2016 from the prestigious Battane+Desseuave guide. Chen currently owns and operates the Roosevelt Prime Steakhouse in Shanghai with his wife, Cynthia (Cindy) Wong-Chen. and China, including another acclaimed San Francisco venue, Shanghai 1930, which operated for 13 years until its closure in 2010. Following the success of Betelnut, Chen opened another dozen-plus restaurants in the U.S. Though he comes from an esteemed lineage-his grandfather was a provincial governor of Hubei province and General in China under Kuo Ming Tang (KMT) rule and his father served in the diplomatic corps in Taiwan-Chen seems to have maintained his humility throughout the years.Ĭhen sold Betelnut to his business partners over a decade ago when he decided Shanghai, China offered greater opportunities for him.
Following these years of travel, he decided to follow his culinary passion and opened Betelnut in 1995 in San Francisco, which went on to garner numerous awards and acclaim. His securities industry job required extensive travel to all parts of Asia, where he discovered local flavors that were not seen back in the States. He earned degrees in Neurobiology and Psychology at UC Berkeley, but went to work for Wall Street.
Chef chen los angeles full#
area restaurants and was even acknowledged by local press for his knowledge of Chinese cuisine.ĭespite his natural talents, Chen didn’t think he’d end up working in the food business full time as he saw the challenges of the industry first-hand during his formative years. George Chen, like many immigrants who come to the U.S., worked in the restaurant business as a way to help with expenses. CAAM honors George Chen this year at CAAMFeast 2016, alongside Cecilia Chiang and Brandon Jew
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