Szechuan is the heartland of China. The region beats with history, unity and flavor. Known colloquially as “heaven on earth”, Szechuan province is rich with flowers, fruit and butterflies.
Influenced by neighboring Hunan, Szechuan cooking is important because of its distinctive flavors and breadth of offerings. Its spiciness was created as a way to beat the humidity that blankets the region. This food is earthy, exotic and mind-and-palate-numbingly delicious.
Peter jokes that the reason he became a chef is because he grew up hungry in Hubei. He knew that by working in a kitchen, he’d always have enough to eat.
Peter attended the Sichuan Higher Institute of Cuisine, where he received the title of Master Chef and graduated first in his class. After cooking on-board cruise ships, and meeting his wife Lisa, the Chang’s moved to the United States. Peter was the chef for the Chinese Embassy in Washington, D.C. before opening (and closing) several strip-mall Chinese spots in Virginia and Atlanta.