The hottest Chinese chef of the moment and known to her audience as 'Ching', international TV chef and cookery author, Ching-He Huang, is an ambassador for Chinese cooking around the globe.
Ching is recognised as a foodie entrepreneur having created her own food businesses. She has become the face of Chinese cookery internationally through her TV shows, books, tableware range and involvement in many high profile campaigns and causes.
Ching's culinary ethos centres on fresh, ethically sourced ingredients, Chinese heritage and modern flavours - her food is the perfect fusion of tradition and innovation. Ching makes Chinese cooking accessible and healthy, appealing to East and West alike.
Born in Taiwan but raised in South Africa and London, Ching moved to Britain when she was eleven years old. Cookery was a vital connection between Ching and her Chinese heritage; from an early age she developed a great passion for learning about Chinese food, preparing it and sharing this skill with others. Today, cookery is still the means by which Ching stays in touch with Chinese culture.
A self-taught chef, Ching launched her own catering company, Fuge Ltd, straight out of university. The large-scale London-based kitchen supplied food to blue chip companies (1999-2009) and it was from here that Ching quickly progressed to a career in TV. By 2005, she was tipped as the UK's hottest new Chinese chef, starring in her first TV series for the UKFood Channel.
Ching's dynamic approach to modern Chinese food is evident in her immensely popular TV work. Her earliest shows included Ching's Kitchen (Good Food Channel, 2005), Chinese Food Made Easy (BBC2, 2008), and Chinese Food in Minutes (Channel Five, 2010). Subsequently she has enjoyed huge success with her Easy Chinese format: an original series entitled Easy Chinese: San Francisco (Cooking Channel, 2011) led to later series Easy Chinese: New York & L.A.(2012) and Easy Chinese: New Year Special (2013) (both Cooking Channel) for which she would go onto receive a Daytime Emmy Award Nomination. In 2012 Ching returned to UK screens with Exploring China (BBC2, 2012), a collaboration with Ken Hom which was licensed on networks throughout the world. In addition to UK and US exposure, Ching's programmes have been aired in Australia, Belgium, Germany, Iceland, New Zealand and Poland, as well as through BBC Lifestyle's Asian feeds in China, Korea, Hong Kong, Singapore and Taiwan.
In autumn 2013, Ching shot her fourth show in partnership with the Cooking Channel. This new series titled Restaurant Redemption saw, over the course of thirteen half-hour episodes, Ching travelling across the US to meet failing restaurateurs and help them save the businesses they love. The show has been aired in the U.S., U.K. and across the Asian Food Channel from Hong Kong, Singapore, Malaysia to Indonesia.
Following the huge success of the first series, in autumn 2014, the second series of the Restaurant Redemption premiered in the US, to great acclaim.
Ching also featured in a six-part one-hour documentary - Eat: The Story of Food for National Geographic in the U.S.A. alongside world reknowned chefs in November 2014.
Ching fronted a 10 X 30 minute series - The Big Eat for the Food Network UK which aired 16th Feb 2015.
Ching is a regular guest TV chef in the U.K. Her credits from 2014 include Saturday Kitchen (BBC), Food and Drink (BBC), Munch Box (CBBC), Christmas Kitchen (BBC), Sunday Brunch (C4), Spring Kitchen (BBC), Weekend Kitchen (C4) as well as a series on Waitrose TV.
Ching has published five best-selling cookbooks to date. In March 2015, Ching will release her latest book, Eat Clean: Wok Yourself to Health for Harper Collins.
Her current books are: Exploring China (UK), Ching's Fast Food (UK) and Everyday Easy Chinese (US), Ching's Chinese Food in Minutes (UK), Chinese Food Made Easy (UK) and China Modern.
Ching has had multiple appearances in the national press with features in Independent on Sunday, Observer Food Monthly, The Telegraph and a three-week serial in The Times. Her magazine contributions include a red carpet report from the Emmy's for Grazia, BBC Good Food, Women's Health, BA Highlife, Jamie, OK!, Hello, Sainsbury's, Stella (Sunday Telegraph), The Sun TV, Metropolitan Global Times and Chinese Weekly. Ching has also contributed to online publications including, BBC Chinese World Service, lovefood.com, BA digital as well as websites such as Good Food Channel and Food Network.
Ching was nominated for a Daytime Emmy in 2013, as best culinary TV host for her show Easy Chinese: New York & L.A. (USA).
Best Food Broadcast Award for BBC 2's Exploring China: A Culinary Adventure at the 2013 Guild of Food Writers Awards (U.K.)
Exploring China won best TV book at the Gourmand World Cookbook awards 2013 (World)
Chinese Food Made Easy programmes won 2011 NAMIC Vision Awards Winner-Lifestyle Category (USA)
Chinese Food in Minutes won the award for the 3rd Best Chinese cuisine book at the Gourmand World Cookbook Awards 2010 (World)
Chinese Food Made Easy won the award for Second Best Chinese cuisine book in the world at the Gourmand World Cookbook Awards 2009 (World).
In Feb 2015, Ching created and designed an exclusive Chinese New Year Menu for Harvey Nichols restaurants nationwide in the U.K. to great success. She launched the events at Manchester and in London.
Feb 2015, Ching was asked to demonstrate to the HRH The Prince of Wales and the Duchess of Cornwall The Art of Dumpling making on their Royal visit to London Chinatown in celebration of Chinese New Year on 19th Feb 2015. In 2007, Ching was also asked to conduct the food tour of London Chinatown for The Royal's first visit together.
Ching also does a number of personal appearances including food demonstrations at Leith's cookery school and Cactus Kitchen, HK tourist board and a judge for Wing Yip, Young Chef of the Year Award.
Also passionate about her charity work, Ching regularly supports a number of important organisations including, Mothers' Bridge of Love - Help Chinese Children, the international charity Tzu-Chi, WWF, Macmillan Cancer and Sense for deafblind children.
For more information about Ching, please visit www.chinghehuang.com or contact Toby Eady at firstname.lastname@example.org on 0207 792 0092.
You can also download my Bio (pdf).