Hannah Che | |
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| Born | |
| Occupation |
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| Education | Guangzhou Vegetarian Culinary School,Guangdong, China |
| Alma mater | B.M, M.M.Shepherd School of Music,Rice University |
| Subject | Plant-based/Vegan cookbooks |
| Notable works | The Vegan Chinese Kitchen |
| Notable awards | James Beard Foundation Award |
Hannah Che is an Americanplant-based/vegan chef, cookbook author, andfood writer. Her cookbook,The Vegan Chinese Kitchen, won the 2023James Beard Foundation Award.
Che was born inAnn Arbor,Michigan,[1] to immigrant parents fromChina.[2][3] When she was 9, her father's work took them toShenzhen, China for three years before returning to the United States.[3] She trained as a pianist atShepherd School of Music,Rice University, receiving both a B.M. and M.M.[1]
Che states that after readingEating Animals byJonathan Safran Foer, she "chose to shift to plant-based eating for health, environmental, and ethical reasons."[4] She then began to study "other culinary traditions, like plant-based Thai and Mediterranean cuisine."[4] She states that she learned that "plant-based eating is a long-standing tradition in Chinese cuisine."[4][5]
She studied vegetarian cooking at the Guangzhou Vegetarian Culinary School inChina,[6] and created the recipe blog, "The Plant-Based Wok."[7] She worked as a cook in American Michelin-starred restaurants, was a wok chef at Din Tai Fung, and developed "a vegan Chinese tasting menu pop-up called Surong" inPortland, Oregon. She currently lives inDali, Yunnan, China.[6]
The New York Times andThe Washington Post named her first cookbook,The Vegan Chinese Kitchen (2022), one of the Best Cookbooks of 2022,[8][9] and theFood Network listed it as one of the “10 Best New Vegan Cookbooks” for 2023.[10]VegNews listed it as one of the "Top 100 Vegan Cookbooks of All Time" in 2024.[11]
It won the 2023James Beard Foundation Award[12] and 2023International Association of Culinary Professionals Julia Child First Book Award.[13]
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