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Ken Hom



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Chinese cuisine has always been hugely important in Ken Hom’s life. “Comforting, pervasive aromas and lightful tastes were part of everyday life,” he explains.

“My mother was a superlative cook, and our home was always filled with the smells of the seasonings, spices and sauces that characterise Cantonese cooking”.

Born in Arizona, he moved to Chicago as a child and by the age of 11 was working as an apprentice in his uncle’s restaurant, peeling pounds of prawns and cleaning mountains of snails.

Later he won a scholarship to study art history and photography at university, and during his year out he went to the South of France, where his love of cooking really took hold.

On returning, Ken started teaching cookery classes from home. The classes became so popular that it wasn’t long before he was signed up to write his first book, which was followed in 1984 by Ken Hom’s Chinese Cookery, the television series and accompanying book that brought him to the attention of a wider public. The rest, as they say, is history.

Now, with dozens of books – published in several languages – behind him, television programmes, restaurants, plus his own range of woks and accessories, Ken Hom is acknowledged by food-lovers and critics alike as an authority on healthy, delicious and authentic Chinese cuisine, and is a sought-after food and restaurant consultant throughout the world.

His most recent project has been the launch of the sophisticated and yet reasonably-priced Yellow River Cafis in London, with more branches planned to open in the near-future.

Aside from his extraordinary talent for cooking, much of Ken Hom's success must be due to the fact that, with charm and charisma, he has managed to demystify the art of Chinese cuisine for a Western audience. In fact, he has been so influential that ten per cent of British homes now own a Ken Hom wok. “I dream of food. I wallow in it,” he says. His enthusiasm is obviously catching as Ken is always in demand for demonstrations, personal appearances and speaking.

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