Hai

Chef Wang Hai has spent a quarter century in the kitchen, starting when he was just 15. Hai worked under a number of chefs in northern China and learned different types of Chinese cuisines from different regions. He left China ten years ago and traveled to Europe and Russia, working in various restaurants with western influences.

For the past three years, Hai worked alongside Peter Chang in Maryland where he eventually became Chang's partner and regional chef. Hai's wife, whom he met while working in restaurants, specializes in steamed buns and northern style dumplings, and will be making both in her husband's new restaurant.