About the Chef - Chef Lang

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Chef Lang began his culinary career at his father’s Chinese restaurant kitchen in 1998. He spent the next two years there building necessary foundation before moving on to pursue his passion for Japanese cuisine.

Since 2005 Chef Lang has dedicated himself to the art and techniques of Kaiseki. He has studied under three Japanese Kaiseki masters in Shanghai, China. He started as an apprentice and then chef’s assistant. Through years of diligence and intensive training, he advanced to become a partnering chef to his masters. What he learned here from the masters are not just techniques and taste, but more importantly the shokunin’s spirit--the dedication, heart and soul of an artisan. He traveled to Japan and worked at several Japanese restaurants in the Nadaman, including a Michelin starred restaurant.

In 2009, he participated in the Japanese Culinary Competition held in Shanghai, China and won the Gold Prize.

In 2011, he founded the Japanese Culinary Association in Dalian, China and assumed the position as Vice President. At the same time, he served as the Head Chef of Japanese Cuisine at the Five Star Dalian Hotel.

In 2013, he was invited to chair the Executive Kaiseki Chef at the Dalian Private Diner Club and served there

In 2016, he moved to San Francisco Bay Area. Chef Lang has settled here since. He worked as the opening Executive Chef at Kyosho in Menlo Park and later at Ichizen in Millbrae.

Kaiseki Bay Area Inc. was founded in 2021 in the Silicon Valley in California by Chef and owner Huyi Lang. The company initiated an online ordering platform with the goal to advance Chef Lang’s new culinary concepts, in particular, the most sought-after sushi and sashimi concept.

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