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Chef Peter Chang is arguably the most celebrated Chinese chef in the United States. The recipient of numerous  awards and accolades, Chang has long been lionized for serving up some of the most crave-worthy and creative Chinese cuisine, ranging from hot and numbing Sichuan fare, modern Chinese cuisine, to authentic, home-style dishes using traditional Chinese techniques.

Branzino Fish Steamed with Fermented Hot Chili Peppers, a special signature dish at DC’s newly opened Chang Chang, will be the centerpiece.

Peter was born and raised in Wuhan, China and as a young adult moved to Chengdu, the capital of Sichuan, to study classical Chinese cooking. There, he discovered his love for Sichuan peppercorns, chilis, and pickles that make humble ingredients shine. He came to Washington D.C. nearly 30 years ago as the chef for the Chinese ambassador to the United States before building his empire of restaurants, which include DC’s Chang Chang, Q by Peter Chang, Mama Chang, and NiHao. Following his departure from the Chinese Embassy in Washington DC, Chang resurfaced as a featured guest chef around the country. It was during this time that Chang began to attract and build a cult following of devout fans known as ‘Changians.”

Chang is critically acclaimed, receiving praise from The Washington Post, The New York Times, The New Yorker, and Travel & Leisure amongst other notable outlets, Peter Chang has been a finalist for numerous James Beard Awards.

Needless to say, this class will sell out quickly, so don’t hesitate to purchase your tickets ASAP.

As this class is in-person, we require all attendees to be vaccinated against COVID-19. See our COVID-19 policy here. This class requires at least 6 participants.