Alan Liang
My Story
Growing up in Chicago, I was surrounded by a food scene that felt alive, from dinners with friends at places like Chinatown’s late-night spots to the neighborhood restaurants that made food feel personal. That spark led me to the CIA at Greystone in California, where I pursued my AOS in Culinary Arts, placed in cooking competitions, worked private chef events in Beijing art galleries for celebrities, influencers, and producers, and served as class leader while staying involved in clubs and honors. Greystone gave me community and confidence. Transferring to Hyde Park for my bachelor’s in Culinary Science shifted my mindset even further, expanding my opportunities through ESD, student council, scholarships, leadership, and continued private events. I am deeply thankful for every opportunity.
My Approach
My approach is built on efficiency, professionalism, and cleanliness. I believe every event should feel organized, polished, and intentional from start to finish. While I work quickly and precisely, I also maintain a clean station, clear communication, and a calm presence. I want clients to feel cared for, confident, and impressed by both the food and the service.
My Preferences
Please inquire directly, as my availability varies depending on the event, location, and preparation needed. I specialize in fusion cuisine of all kinds, drawing from different cultures, techniques, and flavors to create something unique. I am comfortable in most environments, including homes with pets, kids, or louder spaces, as long as the kitchen is kept clean and workable.
What Customers Say
"Chef Alan is very creative and innovative with his dishes. His Caribbean and Chinese vegetarian concept menu he cooked for us was delicious".