Anthony Shu’s first experience in the culinary world came as a breakfast cook at a non-profit summer program where the “kitchen” consisted of a Presto griddle set up outdoors. Later, he staged at the Ecole de Cuisine Alain Ducasse in Paris where most of his time was spent scrubbing glass tables repeatedly with soap, solution, and finally vinegar.

Anthony then spent time living in Aix-en-Provence and Rome, which you might think inspired a romantic passion for food. However, he instead wasted many meals desperately eating terrible Asian food.

Anthony completed a thesis on how cuisines obtain and maintain prestige based on research at Expo 2015 in Milan and statistical analysis of the Michelin Guide. Even while graduating from Princeton University, he managed to disappoint his family subvert stereotype by earning a Bachelor of Arts in Sociology with a Certificate in African American Studies.

After some time in professional kitchens and various marketing roles, Anthony found a home at Second Harvest Food Bank of Santa Clara and San Mateo Counties managing advertising and digital media projects. Now, he hopes to inspire curious diners to think more deeply about their food.

For a more serious look at Anthony’s passion for food, read this introduction.