First Westerner to train at this institution.
Fuchsia Dunlop is an award-winning cook and food writer who specializes in Chinese cuisine. She is notable for being the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine.
Customers and critics recognize Fuchsia Dunlop as an authority on Chinese cuisine, appreciating her expertise and the authenticity she brings to her writing and research.
She has been researching Chinese culinary culture since the 1990s and has authored several books on the subject. Her forthcoming book is titled 'Five Tastes: The magic of flavour in a Chinese kitchen'.
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