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. She is trained in classic French and Italian cuisine and 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. Chung is best known from Seasons 11, Top Chef New Orleans and 14, Top Chef Charleston. Her experience as a “top chef” extends far beyond her television debut. Prior to her rise to fame on Top Chef, she held the Executive Chef position at China Poblano by Jose Andres. Shortly after she opened China Poblano, it 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. Her experience working there helped perfect her skill for Chinese cuisine, which she presents with a modern twist at TWENTY EIGHT. Born and raised in Beijing, China, Chef Shirley is trained in classic French and Italian cuisine, and has worked and opened restaurants for Thomas Keller, Guy Savoy and Mario Batali. Currently, Chef Shirley is deep in development on her next concept with her husband Jimmy Lee. They plan to open Steamers Co, a fast-casual seafood driven restaurant in downtown Los Angeles in December 2017.