The young and talented chef Jeremy comes from three generations of Chinese chefs. Being surrounded by food connoisseurs Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well. He attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy.
After several career changes, time spent as a travel journalist in South East Asia, and the loss of his father, Jeremy decided follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts.
In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes.
Following the success of his mobile kitchen and help from sponsors, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, a well-thought-out location near London’s Chinatown (where Jeremy’s grandfather owned and operated his own Chinese pastry shop years ago) and surrounded by some of the finest restaurants in the capital.
Over the years Jeremy’s expertise in the Chinese food industry has continued to gain recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015, after finalist status in both categories for two years running. His recipes and work have been featured in a variety of national publications, having also gained prestigious endorsement from Chinese culinary expert Ken Hom.
Jeremy’s profile has entered the national spotlight, with a growing number of TV appearances from Nigel Slater’s Simple Cooking Series in 2012, Nigel and Adam’s Farm in 2013, to Channel 4’s Sunday Brunch in 2014 and Food Network’s Big Eat in 2015 and his own show My Chinese Kitchen, by Jeremy Pang. Jeremy’s first cookery book Chinese UnChopped (Quadrille Publishing) hit the shelves in June 2015.
Jeremy’s ability to bring food to life with his laid back, straight forward approach and delicious recipes has helped him build an ever-growing and thriving school, as well as a rising public profile. With his clear breakdowns of complicated techniques and a penchant for story telling, Jeremy has a unique ability for creating accessible jargon-free lessons that both intrigue audiences as well as give them a bit of confidence in the kitchen.
His favourite phrase? Ni Chi Fan Le Ma “Have you eaten yet?”