March 29, 1964 |
Newport Beach, California
|Education||Le Cordon Bleu, Cornell University, Yale University|
Tsai currently hosts Ming's Quest, a cooking show featured on the Fine Living Network, and Simply Ming on American Public Television. He was eliminated in week 7 of the third season of the Food Network's cooking competition The Next Iron Chef.
Tsai was born in Newport Beach, California, but was raised in Dayton, Ohio, where he attended The Miami Valley School. He often helped his parents Stephen and Iris with their family restaurant, Mandarin Kitchen.
Tsai transferred to Phillips Academy and later attended Yale University, where he was a member of the Phi chapter of the Delta Kappa Epsilon fraternity and graduated with a degree in mechanical engineering. He received a master's degree in hotel administration and hospitality marketing from Cornell University. He then attended culinary school at Le Cordon Bleu in Paris.
Tsai is married and has two sons, David and Henry, who are named after Chinese-American playwright David Henry Hwang. According to an investigation by the PBS program Finding Your Roots, he is a 116th-generation descendent of Huang Di.
In 1998, Tsai, along with his wife Polly, opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts. Ming also hosted a half-hour cooking show on the Food Network called "East Meets West" from 1998 to 2003. On the show, he presented a blend of Asian-European fusion cuisine. Ming is the author of four cookbooks: Blue Ginger, Simply Ming, Ming's Master Recipes, and Simply Ming: One-Pot Meals.
During the summer of 2004, Ming Tsai participated in a Zoom Out on ZOOM, a show distributed by PBS. In addition, he has been a guest star on the PBS children's television show Arthur in the episode "What's Cooking?" Tsai also guest starred on an episode of Top Chef. In 2000, Ming was #16 on the Most Beautiful People list published by People magazine. In 2005 he was a judge on the PBS show Cooking Under Fire.
In March 2010 Tsai opened Blue Ginger Noodle Bar, a mini-restaurant, inside Blue Ginger.
Tsai competed to be the next iron chef on the Food Network. He was eliminated from the final four in Las Vegas semi-final.
Tsai is a national spokesman for the Food Allergy & Anaphylaxis Network (FAAN); one of his sons has food allergies. He was the first chef in the United States to create a reference book that lists each allergen for every menu item. In 2010, Massachusetts became the first state to mandate that restaurants advise diners about food allergies and advise diners to notify servers of allergies, train staff on food allergies, and that managers have awareness training.
Tsai was a squash player at Yale, playing number two for the team, and he was named as an All-Ivy League player in 1986. While attending culinary school in France, Tsai played professionally on the European circuit.
His squash coach at Yale, David Talbott, is now his brother-in-law, as is Mark Talbott, a former World No. 1 hardball squash player. In 2004 Tsai played a celebrity squash match against professional golfer Brad Faxon at a Boston squash club. In 2005 he played against Mark Talbott in a charity match at a squash club in San Francisco.
- "Meet The Next Iron Chef Season 3 rival Ming Tsai". Food Network. 2013. Retrieved 28 January 2013.
- "Ming Tsai ’82 discusses new book at Books & Co.". The Miami Valley School. Retrieved 16 May 2013.
- "Biography". Ming.com. Retrieved 16 May 2013.
- "Ming Tsai". PBS. Retrieved 16 May 2013.
- "Finding Your Roots, 21 October 2014". Finding Your Roots. PBS. 21 Oct 2014. Retrieved 28 Mar 2015.
- "Ming Tsai: Chef". People. vol. 53 (18). 8 May 2000. Retrieved 16 May 2013.
- "About the series". PBS. Retrieved 16 May 2013.
- "Ming Tsai Noodles Around at Blue Ginger". Zagat. March 18, 2010.
- "Massachusetts Restaurant Law Going Into Effect". Food Allergy and Anaphylaxis Network. Retrieved 28 January 2013.
- Zug, James. "Ming Sings: An Interview with Celebrity Chef Ming Tsai". Squash Magazine. Retrieved 16 May 2013.
- Tsai, Ming (January 28, 2012). "Squash, a Growing Sport, and Nutritious, Too". The New York Times. Retrieved 16 May 2013.
- "Blue Ginger Restaurant Inducted" (Press release). Culinary Hall of Fame. 16 November 2012. Retrieved 1 May 2013.