Born in China and raised in London, Chef Ce Bian is no stranger to the kitchen. Spending much of his youth in his family-owned restaurant, Ce Bian learned the ins and outs of restaurants at a young age. What started as jobs to help pay for his education from Wales University, eventually turned into his dream career.
Ce Bian’s culinary background is worldly and extensive. His first job was working under Chef John Torode of Smiths of Smithfield in London’s meat market. He continued to broaden his knowledge of European cuisine in the years to follow. In 2002, Ce Bian met Chef Colin Clague, opening chef of Zuma. It was this partnership that paved the way to his love for Japanese cuisine. Ce Bian spent the following eight years in London working with chefs such as Nic Watt and Yoshi Muranaka while opening restaurants for the Rainer Becker. Although Ce Bian considered London his second home, he eventually left to become a supporting team member for Roka Akor in Scottsdale, Arizona and helped continue to elevate the sushi and robata grill technique. Upon moving to Chicago in 2011, Ce Bian looks forward to experiencing another city in the United States and learning about its culture and history.
Ce Bian has a passion and drive like no other and draws his fondest food memories from meals his mom would create. When describing his perfect meal, Ce Bian simply states “A perfect meal has to be tasty and fresh and most importantly, made with feeling. Flavor is just as important. After you finish a meal, the flavor should stay in your memory – a special food moment will store in your memory forever! My mum’s meals may not have been the best meals, but the flavor cannot be forgotten.”