WAI Chi Wah (Andy Wai) has been in the food and beverage business for over 30 years. He acquired valuable cooking experience at various well-known restaurants and has also received classical training in both Chinese and Western cuisines.
In 1988, he was transferred by the Harbor View Holiday Inn Harbor Village Group to its San Francisco location. He became the Executive Chef of the restaurant from 1992 to 2005. Andy Wai is currently owner of “Chef Wai” located in the San Francisco Bay Area. He also authors a weekly column in the Sing Tao Newspaper, North America Western edition.
Andy Wai travels regularly to Hong Kong and various parts of China to research and absorb the special features of the native cuisines. He integrates these local flavors with the multicultural ingredients in the California markets and creates many new recipes and unusual dishes which have been highly praised by food critics and gourmands alike. He also actively participates in many social and charitable functions and is instrumental in bringing Chinese cuisine to the mainstream of American epicurean consciousness. On numerous occasions, Andy has been invited by Martin Yan, the host of the popular TV cooking program, to demonstrate his cooking techniques and to introduce new recipes. He also invited and assisted Master Chef and Abalone King, Mr. Yeung Koon Yat, in his cooking demonstration at the San Francisco Harbor Village Restaurant.
It is well known that Andy has obtained the secrets of making the best abalone and bird nest dishes from Master Yeung himself. Andy Wai became a member of the Commanderie des Cordons Bleus de France in 1997. He is now a member of France’s prestigious Les Amis d’Escoffier Society. He has recently been awarded the title of “China Great Master Chef” by China Cuisine Association in recognition of his Master level cooking skill and his contribution in promoting Chinese cuisine overseas.
He authored “Chef Andy: Secrets of Kitchen”
