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Cooking - all types of cuisine for all levels |
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Norris Chen Norris's love for food dates back to his childhood days, when his great-grandmother used to cook Russian borchtch and grilled beef. Norris first started as a young cook in the Italian kitchen at the Westin Hotel Shanghai, where Italian Chef Antonio Domus quickly became his mentor. He later went on to work for several luxury hotels and restaurants, including Al Popo (first Mexican Restaurant in SH), Regal International East Asia Hotel, Le Garcon Chinois (first Spanish Restaurant in SH), and Hotel Novotel as Executive Sous Chef since 2003. In the summer of 2007, Norris went a step further by founding his own cooking studio-The Kitchen at...Huaihailu. He is now fully committed to sharing his passion for great food and teaching small groups of students how to revive culinary traditions from East and West. |
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Allan Wang Born in Xin-Jiang and grew up in Shanghai, Wang started cooking as his profession since 1993. He was the head chef of Cantonese cuisine in Regal International East Asia Hotel before he joined the Kitchen at as chief instructor of Chinese cooking courses. Specialized in Cantonese, Shanghai and Sichuan cuisines, an expert in gourmet cooking (abalone, etc), Wang believes it takes talent, skill and heart to cook well. |
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Miranda Yao Experienced event planner, Miranda holds a B.A. in English Language and Literature from Fu Dan University. Miranda’s passion in food and culture has drawn her into this entrepreneur adventure with her husband. Combined with her experience in public relations, event planning and project management with top media and entertainment groups, Miranda works together with Norris, established the business, build on its reputation, and takes care of every request from individual customers and corporate clients from Shanghai and even abroad. She also translates classic culinary literatures for her studio programs and gives introductory lectures of Chinese cuisines and cookery to international tourist groups. |
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Yang Xiao-Yun Originally trained in French pastry since 1980 and worked in one of Shanghai's historical bakery Lao Da Chang for 10 years. In 1992, Yang shifted her path and started to study Chinese pastry through apprentice in Hong Qiao Hotel. Being a female head chef of Chinese pastry today in five star hotel, Yang also teaches at The Kitchen at..Huaihailu. Her amazing skills are admired by students from around the world. |
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Chef Fang |
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Chef Zhou Former Head Chef of Shanghai Jin Jiang Hotel, specialized in Traditional Chinese Cuisines. Since the late eighties, Zhou was sent abroad by the Chinese government to lead high-class Chinese restaurants in UK, Japan, Columbia and Mexico, where he cooked for visiting central government officials. Influenced by his experience in South America, Zhou speaks Mexican and likes Latin music. |
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Chef Xu
With 25-year professional experience, Chef Xu is leading the cold kitchen of Regal International East Asia Hotel, and serving numerous fascinating appetizers for state governors every day. Having taught food carving in Germany in mid-nineties, Xu is an experienced instructor. The mother of a teenager boy, she advocates for the spirit of home cooking, non-additive cooking. |
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Located in a 19th century garden house, The Kitchen at..Huaihailu offers cooking classes of a wide range of cuisines, and provides cooking party services. Everything we do is rooted in our passion for fresh, authentic, soul-warming food. Founder & Executive Chef Norris Chen takes inspiration from seasonal ingredients and “non-additive” cookery concept to create the “Kitchen Exclusive” recipes. The studio’s well-equipped kitchen, centrally located in the former French Concession area, has a classic marble island, a cozy dining area, and a lovely garden with rosemary growing in. It is an exclusive retreat for people who appreciate the joy of cooking. |