Los Angeles, California
Born and raised in Beijing China, Chef Shirley Chung was exposed to international cuisine at an early age by her grandmother, Liang Si Yi, former Director of The Red Cross in China. Shirley immigrated to America at age 17 for college and worked in Silicon Valley for a few years after graduating. Shirley decided to follow her passion for food, so she left her career in high tech behind and enrolled in California Culinary Academy San Francisco.
Shirley calls her style “cuisine without borders”. She is classically trained in French and Italian cuisine, and she worked and opened restaurants for Thomas Keller, Guy Savoy and Mario Batali. After she opened CarneVino as Chef de Cuisine for BBHG, CarneVino earned multiple awards for Best Steak House internationally. Prior to being a finalist on season 11 of “Top Chef” in New Orleans, she held the Executive Chef Position at China Poblano, by Jose Andres, which was nominated for the Best New Restaurant Award by the James Beard Foundation in 2011. While working at China Poblano, she fell in love with Mexican cuisine and learned more about her own heritage. In 2014, Shirley opened her restaurant Twenty Eight in Orange County, featuring modern Chinese cuisine.
Recently, Shirley competed on season 14 of BravoTV’s Top Chef. She used this opportunity to showcase her Chinese American Cuisine during the competition and she was rewarded by being named the runner up of Top Chef. Shirley is currently working on opening her next concept in Los Angeles. Steamers Co. is a fast-casual counter service seafood driven restaurant with an oyster bar, set to open in 2017.