Qi Ai

I grew up in the Hutongs of Beijing, a true melting pot of regional Chinese cuisines. Summers meant glasses of chilled mung bean slushies, and winters were filled with the smoky aroma of charcoal-grilled lamb skewers. That early love of food eventually led me to Chicago, where I challenged myself to learn a new culinary language. After graduating at the top of my class from Kendall College with a degree in culinary arts, I spent over a decade working in Michelin-starred restaurants and five-star hotels, moving through every kitchen station to become chef de cuisine. I later transitioned into private chef work and food photography. Training in French technique provided me with a new lens for understanding Chinese cooking traditions, and today my work is grounded in strong fundamentals, shaped by curiosity, and inspired by both global flavors and my personal history. Whether I’m developing a recipe or capturing it through a camera, I aim to make food both beautiful and accessible.