Chairman Wang, a native Beijinger, has been a cooking teacher for 12 years. Before coming to Black Sesame Kitchen, she was the chairman of the Hualian Cooking School in Beijing. Her specialties are dumplings, homestyle cooking, and noodles.
Chef Zhang has run his own noodle shop and previously worked at Yushan, a Chinese banquet restaurant in Beijing. Though noodles are a specialty of Chef Zhang’s, he has a broad knowledge of Chinese cooking techniques ranging from Sichuanese to Imperial Beijing cuisine. He is from Shanxi province.
Chef Hu’s previous working experience includes a posting at Orlando’s Disneyworld and numerous years at the Beijing Hotel as a five-star chef. He has worked as a Sichuanese chef for more than three decades. He was born in Anhui province and has studied cooking in Sichuan.
Candice Lee is Black Sesame Kitchen’s event manager. Candice was born and raised on the north shore of Massachusettes, graduated from Fordham University in New York, and moved to Beijing two years ago. She has been a home chef since she was a child and makes killer egg rolls and ice cream. Sometimes she commutes to Black Sesame Kitchen by
tel: +86.1369.147.4408 / email: email@example.com
address: 3 Black Sesame Hutong, Dongcheng District, Beijing, China 100009