Ming Tsai truly belongs to the league of world-famous chefs. After spending his youth in his parents' restaurant in Dayton, Ohio, he continued his culinary education by attending a culinary degree program as well as hospitality and management school. His travels between the U.S., Paris, and Osaka, working with pastry master Pierre Herme and sushi master Kobayashi and at restaurants in Santa Fe, Atlanta, Chicago, and San Francisco helped forge his widely appealing East-West style of cooking, restaurant decor, and philosophy of life.
Culinary School Pays Off
In 1998, Tsai made a splash in Boston when he opened Blue Ginger, a restaurant that showcased his love of East-West cuisine and restaurant design. Ten years and several awards and nominations later, Blue Ginger was expanded to include a tapas bar and lounge as well as three private dining rooms, all designed to reflect his commitment to the feng shui principals of positive energy, balance, and flow. In 2009, Tsai and Blue Ginger nabbed the IFMA's Silver Plate Award for overall excellence in a restaurant. Some items from his innovative menu include "Sesame Caesar Salad with Chinese Cruller Croutons" and "Blue Ginger Fish Tortilla Soup with Daikon Salsa & Lime Leaf Cream."
More Culinary Arts Pursuits
Not one to rest on his laurels, Tsai has continued to pursue his artistic and culinary goals with the publication of four cookbooks, a retail line of Blue Ginger East-West meal solutions, and his television cooking show Simply Ming. His passions also include educating chefs, restaurant owners, and lawmakers about food allergies with his book Food Allergy Reference Book and his role as the spokesperson for the Food Allergy and Anaphylaxis Network (FAAN). Look for Tsai as a contestant on The Food Network's The Next Iron Chef.
Tsai maintains his own health and well-being by incorporating the same principals of balance that are in his cooking through acupuncture, yoga, and feng shui design of his living and work spaces.