Chef Andy Xu, Executive Chef of DaDong NY, was born in Beijing, China and came to New York when he was eight years old. His love affair with the culinary world began when he helped out at his father’s restaurant, while going to college. Andy worked at Bouley, Atlantic Grill, Union Square Hospitality Group, and other fine-dining restaurants prior to joining DaDong NY in 2017. Influenced by Asian and Western cooking, Chef Andy strives to present modern variations of Chinese cuisine with different techniques and fresh, seasonal products.
What does participation at LUCKYRICE signify to you?
It’s a great pleasure to participate in the LUCKYRICE Feast and present the diversity of Asian cuisines with other chefs. We’d love to showcase the variety and the flexibility of unique Asian ingredients to LUCKTRICE’s audiences.
What do you think of the Asian food moment right now?
Asian food is becoming more and more mainstream nowadays. Diners will find a variety of dishes combining either Asian techniques and ingredients in restaurants everywhere.