Known for her leadership and efficiency, Chau has been the lead or associate planner for the SF Symphony’s Black and White Ball, Asian Art Museum’s Encounter Asia, Ethnic Dance Festival, Francis Ford Coppola’s Francis Cooks for North Beach Citizens, Asian Chefs Association’s Tsunami Recovery Fund, Wells Fargo Bank and many other corporate and non-profit events.

Chau believes food is a crucial component of great events and has a strong affinity for great cuisine. It's no surprise, then, that she's a founding member of the Asian Chefs Association, a professional organization promoting Asian Inspired cuisine. Constantly striving to be up-to-date and skilled and holds a certificate in Meeting Planning.

Chau emigrated from Vietnam as a child and grew up in San Francisco. After graduating from Lincoln High School, she attended San Francisco State University, majoring in philosophy, with a minor in Asian American studies. Her concerns about the issues of immigrant youth has led to her long-standing association with Community Youth Center in San Francisco, where she is currently a board member.

Managing Partner of Sushi Ran in Sausalito and former Partner for Roy's Hawaiian Fusion cuisine. Joined the ACA at inception to help develop and be involved with the charity aspect.

Darrin's Quote: "The ACA has been a great source for Roy's to get involved in the community both here in San Francisco and abroad. I have great hope for the charitable arm of the ACA to do great things in the future. The ACA is also a great opportunity to expand my relationships with other restaurateurs."

David Y. Lei

Has passion for building communities, social changes / improvements, youth education and the arts so he actively participates on following non profit boards:

David enjoys the camaraderie and extraordinary cuisine offered by ACA. He is co-founder and President of DCL, Silicon Valley’s oldest independently-held contract manufacturing service.

David supervised the 2003 completion of the $180 million New Asian Art Museum of San Francisco and served as Vice President of The Shorenstein Company of San Francisco in the mid-1980’s, managing its multi-billion dollar operations.

Currently David directs Self-Help for the Elderly’s building conversion project for a senior day and residential center in San Jose. David holds graduate degrees in business and civil engineering.

Joyce Jue has been writing and teaching about Chinese and Southeast Asian cuisines for over 25 years. Her most recent cookbook, Savoring Southeast Asia (Williams-Sonoma/Time Life Books ) won the IACP Best International Cookbook Award. She also authored Asian Flavors, Far East Cafe, Asian Appetizers, Wok and Stir-Fry Cooking, co-authored with Chris Yeo, The Cooking of Singapore, and wrote the commentaries for New Asian Cuisine. For over 10 years, Joyce wrote the East-to-West food column of the San Francisco Chronicle, and has contributed to Cooking.com, San Francisco Examiner, Food & Wine Magazine, Cooking Pleasures, Cooking.com, Vancouver's City Foods, Wok Talk, The Restaurant Lover's Companion, Prodigy, and numerous other publications.

As a teacher and presenter, Joyce has taught throughout the United States including the James Beard House, the Smithsonian Institution, and internationally, and as guest chef on Silverseas Cruises, the Pearl and Orient Cruise Lines. In 1986, Joyce was one of the founders of the Bangkok Oriental Hotel's prestigious Thai Cooking School, and received a Gold Medal Award from the Thai Tourism Board for her endeavors in promoting Thailand internationally.

Joyce is currently the President-Elect for the San Francisco Professional Food Society, a board member of the Asian Chefs Association, and member of the IACP (International Association of Culinary Professionals), and Les Dames D'Escoffier International.