I used to be known as was Doctor Zhu, but after 7 years in surgery, I left the emergency room to pursue my passion in the kitchen. I attended Cordon Bleu in Shanghai and is now executive chef at newly-opened wine bar + kitchen Bird and cafe + cocktail space Bitter. My mission is to marry classic technique with local Chinese flavors for food that evokes curiosity or nostalgia in my diners.

Check out the Chefco workshop recipe Chris put in Bird's menu!