Bonnie Jiang, Sous Chef
A few decades ago, my parents left behind a modest life in their Chinese homeland to start a new one in the United States so that their children could have a brighter future. This was where my American schooling/education began and ultimately, typical of many Asian students, I graduated college with a technical degree. I worked in the mechanical engineering field and somewhere between participating in the development of F/A-18 fighter jets and the Xbox I realized I was bored. So, with the tremendous support from family and friends, I made the transition from a science geek to a cook. As my grandfather was the beloved Chef in his village in China I feel that the love of cooking runs in my blood and my decision was appropriate.
I then enrolled at Le Cordon Bleu in Pasadena. Since my graduation I’ve had the privilege of exploring my culinary heritage by studying in Shanghai and spending time in the kitchens of Lucques and AOC restaurants here in Los Angeles. Both sets of experiences were invaluable in teaching me the fundamentals of professional kitchens and the dedication required to grow in the culinary field.
Currently, I am thrilled and energized to be a part of the team at The Spice Table. It’s exciting to be around people who take great pride in what they do and truly care about the experience the guest will have.