In 2012, China Café was named by Bon Appétit as one of the 50 Best New Restaurants in America. Lee and Chang opened Peter Chang China Café in Short Pump, a suburb of Richmond, Virginia in early 2012. Chang and his wife were able to obtain authorization from immigration authorities to work in the United States, and the opening of China Grill marked the end of Chang's saga of short-lived stays in restaurant kitchens. In March 2011, Chang opened Peter Chang's China Grill in Charlottesville, partnering with Gen Lee, a Chinese chef and restaurateur who had met Chang while running a sandwich shop next door to Taste of China.
Ĭhang was seen at Tasty China in Georgia in late March 2010, and that December he opened Peter Chang's Tasty China II in Sandy Springs, in northwest Atlanta. The article brought national recognition to Chang and Taste of China and by the end of the month he had left the restaurant, citing differences with the owner. The March 2010 issue of The New Yorker featured an article by Calvin Trillin entitled "Where's Chang?", chronicling the chef's movements, Kliman's reviews, and interviewing John Binkley, a retired Washington economist who had eaten at each of Chang's restaurants and become friends with the Chang family. In the fall of 2009, Chang moved to Taste of China in Charlottesville, Virginia, which quickly became a popular destination, with lines extending out the door. The chef was gone by the spring of 2007, but in June 2008 he was found working at Hong Kong House in Knoxville, Tennessee. In September 2006, users on Chowhound found Chang working at Tasty China in Marietta, Georgia. Kliman wrote a review of the new restaurant in Washingtonian magazine, which prompted Chang to leave Virginia altogether. After a review was published in the City Paper in 2005, Chang left TemptAsian for a new restaurant in Fairfax called Szechuan Boy. Ĭhang was discovered by users on the DC-area food website and by Washington City Paper food critic Todd Kliman, and the increasing publicity led Chang to leave China Star for TemptAsian in Alexandria, Virginia. Liu." The restaurant had a typical menu of American Chinese cuisine, but there was also a Chinese language menu with more sophisticated Sichuan cuisine. immigration officials, he worked under a pseudonym, "Mr. Īfter leaving the Chinese Embassy, Chang became the chef at a Chinese restaurant, China Star, in Fairfax, Virginia. It shows a journey from the Chinese Embassy in Washington, D.C., to suburban Richmond, via the Virginia suburbs of Washington, suburban Atlanta, Knoxville, and Charlottesville. locations in a period of about eight years. Disappearances and movement Ī map, captioned "The restless chef," accompanying a 2012 Washington Post article about Chang has arrows indicating Chang's movements between cooking positions in ten southeastern U.S. One morning in 2003, just days before they were set to return to China, the Chang family left the embassy with plans to settle in the United States. Ĭhang and his family arrived in the United States in 2001, and during his tenure at the Chinese Embassy he cooked for then- Vice President Hu Jintao. After working in luxury hotels and winning national cooking competitions in China, Chang was encouraged to take the foreign service cooking test, earning a two-year contract to work in the Embassy of China in Washington, D.C. He was assigned to work on a cruise ship on the Yangtze river, where he met his wife, Lisa. Peter Chang is a Chinese chef specializing in Sichuan cuisine who is known for his restaurants in Virginia and other states in the Southeastern United States.Įarly life and emigration to America Ĭhang was born in 1963 in a farming village Hubei Province, attending culinary school in. Taste of China, Charlottesville, Virginia (2009 - 2010) Hong Kong House, Knoxville, Tennessee (2008) Tasty China, Marietta, Georgia (September 2006 - 2007) TemptAsian, Alexandria (February 2006 - May 2006)Ĭhina Gourmet/Szechuan Boy, Fairfax, Virginia (May 2006 - July 2006)
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