General Shu's

I spent many childhood weekends in bustling Chinese restaurants that instigated my lifelong interest in the global forces behind food and culture.

An only child, I struggled to participate in discussions that occurred amongst the adults in Cantonese, Mandarin, and Shanghainese. I looked around at how the restaurants operated—who were our servers? Who worked in the kitchen? And why did I constantly inhabit these eateries that my peers never entered?

These curiosities led me to professional experiences in kitchens, nonprofits and journalism.