Ching-He Huang MBE is an International Emmy nominated, Award winning TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Ching received an MBE in the Queen’s Birthday Honours 2020 list, for services to The Culinary Arts.
Born in Taiwan, raised in South Africa and U.K., cookery was a vital connection between Ching and her Chinese heritage. Her creative food ethos is to use fresh, organic, and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation.
Ching’s career in the media as a TV chef and author has spanned the last two decades, transforming people’s perceptions of Chinese food over this time by keeping it fresh, popular, and engaged. She works tirelessly to promote Chinese cuisine through her TV shows, books, wok range and involvement in many high profile campaigns and causes.
Ching is also an award-winning cookery author, having published ten best-selling cookbooks to date which have been published in several languages around the world.
Ching is an entrepreneur, businesswoman and has consulted on many levels, from family-owned restaurants to international corporations in hospitality, often working with brands to execute successful media campaigns.
Ching’s latest book ‘Asian Green’ focuses on plant based cuisine and takes inspiration from all across Asia.