Lei Jang
The Fulton
Born on the island of Zhoushan, just off the coast of Shanghai, Chef Lei was raised in a community deeply rooted in the fishing industry. His maternal relatives were fishermen, while his paternal family-owned local
restaurants renowned for their handmade pork... READ MORE
restaurants renowned for their handmade pork... READ MORE
Born on the island of Zhoushan, just off the coast of Shanghai, Chef Lei was raised in a community deeply rooted in the fishing industry. His maternal relatives were fishermen, while his paternal family-owned local
restaurants renowned for their handmade pork buns and dumplings. From an early age, his days were split between the sea and the kitchen, experiences that would ultimately shape his culinary identity. In 1992, his family immigrated to New York, settling in Elmhurst, Queens, a neighborhood rich in cultural diversity. It was there he was introduced to a vibrant tapestry of global cuisines, including Indian, Filipino, South American and Korean, broadening his palate and deepening his curiosity about food.
restaurants renowned for their handmade pork buns and dumplings. From an early age, his days were split between the sea and the kitchen, experiences that would ultimately shape his culinary identity. In 1992, his family immigrated to New York, settling in Elmhurst, Queens, a neighborhood rich in cultural diversity. It was there he was introduced to a vibrant tapestry of global cuisines, including Indian, Filipino, South American and Korean, broadening his palate and deepening his curiosity about food.
He studied culinary arts at John Dewey High School and quickly realized that a traditional office job wasn’t for him. His first professional kitchen experience came through banquet work at the Hard Rock Café, which solidified his passion for cooking and led him to pursue formal training at the French Culinary Institute (FCI). Following culinary school, he joined the opening team at NoMad Hotel in New York, where he trained under acclaimed chefs Abram Bissell and James Kent. He later worked at The Modern before taking a brief hiatus from fine dining to collaborate with James Beard award-winner Nate Appleman. In early 2019, he was invited by a former colleague from The Modern to join the opening team at The Fulton as a sous chef. The opportunity to help launch a new concept under the visionary leadership of Jean- Georges Vongerichten proved both a creative challenge and a defining moment in his career. In his current role as Chef de Cuisine, he continues to evolve his craft, blending tradition and innovation to shape the next chapter of modern seafood dining.
READ LESS
