Chengdu Taste takes pride as the pioneer in the US Sichuan food scene without making compromises.
We represent a taste of home with impeccable quality and culinary skills that may seem exotic and foreign to some US audiences. Authenticity is our promise to people who have visited or lived in Chengdu, the UNESCO City of Gastronomy.
Our founder/chef, Tony Xu, likes to say, "We cook classic Sichuan, like the food I ate in Chengdu when I was young. Some of these dishes— such as the monstrous, splayed-and-fried lion fish from the secret menu— aren't even cooked by chefs in Sichuan anymore." Xu standardized the cooking process to ensure every dish tasted the same every time and at every location with chefs trained by the same Sichuan Master Chef.
Created by Xu and his business partner Sean Xie, Chengdu Taste has not only been Jonathan Gold's favorite but also received praise as America's best Sichuan restaurant numerous times. While Xu holes the craft and culinary art of Sichuan cuisine, Xie works behind the scene to bring exposure and publicity. Most importantly, all of our locations communicate closely as a team to get the US audience familiar with how extraordinary Chengdu Taste is.
Albeit a mini-chain originated from L.A., we are constantly expanding with locations in Seattle, Los Angeles, Las Vegas, Houston, and Honolulu.
