Chef Zhang Aifeng is behind the main wok and teaches many classes at Black Sesame Kitchen. In 2012 Chef Zhang travelled to Las Vegas, Nevada, where he served as a guest chef for celebrity chef Jose Andreas’ China Poblano in The Cosmopolitan. Before coming to the kitchen, Chef Zhang ran his own noodle shop and worked at the Chinese banquet restaurant Yushan in Beijing. Though noodles are Chef Zhang’s specialty, he has a broad knowledge of Chinese cooking techniques ranging from Sichuanese to Imperial Beijing cuisine.
He is from Shanxi province and was featured Jen Lin-Liu’s memoir Serve the People as the noodle master.
Chef Wang Kai is the sous chef at Black Sesame Kitchen. She is from Shaanxi province and has lived in Beijing for 6 years. Chef Wang is a vegetarian yet she masterfully prepares delicious braised meat dishes for our diners.
If you’re lucky enough to attend our dumpling making class, ask her to show you how to fold dumplings like a master chef! She even pickles her own vegetables in the kitchen; if you ask nicely, she will give you a sample.
Michelle Tang is the general manager of Black Sesame Kitchen. She is a native of New Zealand, with ancestry from southern China. She’s lived in Beijing for more than a decade and has extensive business experience extending over a variety of industries and for the last two years worked with Black Sesame Kitchen. In addition to managing operations at Black Sesame Kitchen, you may find her teaching cooking classes, food photography, working in the kitchen experimenting with recipes or various Black Sesame Kitchen projects including a cook book for Black Sesame Kitchen.
Otherwise, being a foodie you can find her wandering around Beijing or the rest of the world searching for the perfect meal.
If you have any questions, please feel free to drop her a line at email@example.com
Coco Yue hosts events and translates for the chefs at Black Sesame Kitchen. You may also see her teaching the dumpling making classes along side the chefs at Black Sesame Kitchen. She is originally from a remote village in Hebei province.
In Coco’s spare time she likes to window shop around the streets near Black Sesame Kitchen in Nan Luo Guo Xiang and the Drum Tower. Her favorite dish she likes to cook is a typical home style dish of tomato and eggs.
You’re likely to meet bubbly Coco during our cooking classes and Wine and Dine events.
Wang Yao hosts events and translates for the chefs at Black Sesame Kitchen. You may also see her teaching the dumpling and noodle making classes along side the chefs at Black Sesame Kitchen. A foodie, she is a local Beijinger, born and bred living most of her life in the neighborhood close to Black Sesame Kitchen.
In Wang Yao’s spare time she likes to rescue and care for stray dogs in the neighborhood. Her favorite dish she likes to cook for her family is a steam sea bass.
You’re likely to meet Wang Yao during our cooking classes and Wine and Dine events.
Xie Ayi is from Inner Mongolia. She is small in stature but she is big on smiles! She assists the chefs preparing ingredients for the cooking classes and dinners as well as having the hardest job at Black Sesame Kitchen, the washing up!
Chairman Wang She is a native Beijinger and has been a cooking teacher for 15 years. In 2012, she served as a guest chef at Sarong, one of the top restaurants in Bali, Indonesia, in addition to participating in many culinary exhibitions around Beijing. Before coming to the kitchen, she was the chairman of a professional cookery school in Beijing. Her specialties are dumplings, homestyle cooking, and noodles. She is featured in Jen Lin-Liu’s memoir Serve the People as Jen Lin-Liu’s original cooking teacher.
Since June 2012 Chairman Wang has been enjoying retirement and travels around the world. She occasionally stops by Black Sesame Kitchen to say hello to the Black Sesame Kitchen family.
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3 Heizhima Hutong (inside Nanluoguxiang), Dongcheng District, Beijing, China 100009