Ching-He Huang MBE - RH Talent

Ching is an International Emmy nominated TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Born in Taiwan, raised in South Africa and U.K., cookery was a vital connection between Ching and her Chinese heritage. 

Ching’s approach to cookery stems from the traditional cooking and lifestyles of her farming community grandparents in Southern Taiwan, and these are her major food influences.

Her creative food ethos is to use fresh, organic and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation. Ching strives to bridge cultural understanding through food, making Chinese cooking accessible, healthy and nutritious, appealing to both the East and West.

Ching has demonstrated she is the go-to expert for Chinese cuisine. Her career in the media as a TV chef and author has spanned the last decade, transforming people’s perceptions of Chinese food over this time by keeping it fresh, popular and engaged. She works tirelessly to promote Chinese cuisine through her TV shows, books, wok range and involvement in many high profile campaigns and causes. Ching’s dynamic approach to modern Chinese food is evident in her immensely popular TV work. Many of her shows are sold, distributed and broadcast around the world. Her own fronted series in the UK include – Ching’s Kitchen (30’ X 15) (Good Food Channel), Chinese Food Made Easy (30’ X 6)(BBC2), Chinese Food in Minutes (30’ X 10) (C5), Exploring China (60’ X 4) (BBC2), The Big Eat (30’ X 10) (Food Network) and Ching’s Amazing Asia (30’ X 10) (Food Network). Ching has also hosted two episodes of Saturday Kitchen Live BBC1 (90’ X 1).

Subsequently she has enjoyed huge success in the U.S. commissioned by the Cooking Channel with Easy Chinese: San Francisco (30’ X 13), Easy Chinese: New York & L.A. (30’ X 13) (for which she received a Daytime Emmy Award Nomination) and Easy Chinese: New Year Special (60’ X 1). She also presented two series of Restaurant Redemption (30’ X 13) and Eat the Nation (60’ X 1). Her U.S. appearances include The Today Show (NBC), Rachael Ray Show (CBS), Iron Chef America (Food Network) (both as a contestant and judge).

Ching is a regular guest TV chef in the U.K. including Saturday Kitchen (BBC1), and This Morning (ITV), Lorraine (ITV), Food and Drink (BBC2), Sunday Brunch (C4),and Weekend Kitchen (C4).

Ching is an award winning cookery author, having published ten best-selling cookbooks to date including Asian Green, Wok On, Stir Crazy, Eat Clean: Wok Yourself to Health, Exploring China, Ching’s Fast Food, Everyday Easy Chinese, Ching’s Chinese Food in Minutes, Chinese Food Made Easy and China Modern. Her new book ‘Wok For Less’ was be published in January 2024.

Ching is passionate about new product innovations and techniques, from producing her dynamic nano-silica “Lotus Wok” to collaborating with Yutaka on a range of high protein, gluten-free, noodles made from Soybeans Ching has consulted on family owned restaurants to international corporations in hospitality, working with brands to execute successful media campaigns. 

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