Hén-zhì is our series of popup dinners showcasing street food in a modern format. We are inspired by our travels of Asia & stories of street food & night markets in Taiwan told to us by our elder generations.
Chef Chris Yang has always had a passion for food and cooking. He grew up in the kitchen, always helping his mother & grandmas cook family dinner. One of his fondest memories was sitting on the countertop cleaning snap peas.
An alumni of the California Culinary Academy, Chef Chris has held tenure in many notable San Francisco Restaurants. Chef Chris' most recent post was as the Chef de Cuisine running operations at award winning local favorite, 'āina Restaurant in Dogpatch, where he was awarded the Rising Star Chef of the Year in 2018 by San Francisco Magazine.
Chef Chris alongside Marcelle currently run our casual sister popup "El Chino Grande" in addition to Hén-zhì.
Marcelle Gonzales Yang
Marcelle was raised in the San Joaquin Valley with a strong connection to land and animals. She would often wake up early to collect eggs from the family poultry. She was able to grow a sense of respect for produce & livestock from the abundance of family owned farms in the area. Marcelle began her hospitality journey in Sacramento with Mikuni Restaurant Group. After relocating to the Bay Area, she rounded out her experience as the AGM & Bar Manager for the quarter century strong E&O Kitchen, been on multiple restaurant opening teams as well as the GM of three SF Chronicle Top 100 restaurants of Hog & Rocks, Dumpling Time and Michelin-starred Omakase, respectively.