Finding the Soul in Fine Dining
In 2022, Zhang Yi (张祎) stood before a panel of Michelin-starred chefs at the S.Pellegrino Young Chef Competition, asking a question that resonated with many but remained unspoken: "Why do so many fine dining dishes lack soul?" Her query, though honest and direct, struck at the heart of an issue that often lingers in the minds of both diners and chefs alike. Despite the impeccable presentation and flavors, Zhang found that something was missing—a sense of fulfillment or connection. At the time, she was a relatively unknown 29-year-old, with little exposure to China's culinary scene.
Yet, that year, Zhang Yi emerged as the dark horse of the competition, clinching the title of China's national champion with a vegetarian dish that was both technically brilliant and deeply meaningful. Her win raised eyebrows, and people began to wonder—who is Zhang Yi?
From Industrial Design to Culinary Art
Zhang Yi's journey to becoming a celebrated chef is anything but conventional. With a background in industrial design, she initially resisted the call of the kitchen. It wasn't until 2016 that she fully committed to her culinary passion, immersing herself in the world of food and cooking. Over the next eight years, Zhang Yi's life was shaped by her experiences in the kitchens of China, France, and Japan, each leaving a lasting impact on her culinary style.
Her approach to food is a blend of simplicity and creativity. Zhang's dishes are not just about taste; they are a form of expression, a language through which she communicates her ideas and emotions. Her ability to infuse soul into her cooking is what sets her apart. As Zhang Yi's peers have noted, her charm lies in her simplicity—her focus is solely on the dish in front of her, with an unwavering commitment to her craft.
One of Zhang's signature creations is the "Lotus and Lily," a dish inspired by raindrops falling on lotus leaves. Composed of fresh lotus seeds, lily bulbs, tomato water, green tea, basil, sago, and buffalo mozzarella, the dish embodies the essence of summer—a delicate balance of flavors and textures.
The Road Back to China
After years of honing her skills abroad, Zhang Yi decided to return to China in 2024, driven by a desire to reconnect with her roots and explore the rich culinary traditions of her homeland. Her journey had come full circle, from an industrial design graduate to a chef who has mastered the art of cross-cultural culinary expression. Zhang Yi's return to China is not just a homecoming; it's a new beginning, a chance to infuse her cooking with the soul that she once found lacking in fine dining.
Zhang's time in Paris was particularly influential. She worked under the guidance of Toyomitsu Nakayama, a Japanese chef who had spent 30 years in the French capital. Toyo, as he is known, became more than just a mentor to Zhang; he became a partner and a significant figure in her life. Toyo's influence can be seen in Zhang's ability to marry the techniques of French cuisine with the flavors of Chinese and Japanese cooking.
In Toyo's kitchen, Zhang Yi learned the importance of creativity and innovation. Toyo encouraged her to incorporate Chinese elements into her dishes, subtly introducing these flavors to a European audience. Zhang's interpretation of traditional Chinese cuisine, like her version of "Hundred Flower Chicken," where she used crispy chicken skin to create a delicate dish, won over even the most skeptical French diners.
But Toyo also recognized that Zhang's potential could be better realized back in China. He saw that her journey was leading her towards a deeper exploration of her Chinese heritage, something that could flourish in the diverse culinary landscape of her homeland. Toyo's advice was simple: if Zhang wanted to open her own restaurant, she should do it sooner rather than later. The world of entrepreneurship would be challenging, but it was a necessary step for her growth.
In March 2024, Zhang Yi bid farewell to Paris, reflecting on the journey that had brought her to this point. "One must eventually leave their cradle," she wrote, acknowledging that it was time to move beyond the safety and comfort of what she had known.
A New Chapter in Chinese Cuisine
Zhang Yi's return to China marks the beginning of a new chapter in her culinary journey. With the knowledge and experience gained from her time abroad, she is poised to make a significant impact on China's high-end dining scene. Zhang's vision is to create dishes that not only showcase the beauty of Chinese cuisine but also resonate with the soul of her diners.
Her culinary philosophy is rooted in the idea that food should tell a story—one that connects with people on a deeper level. Zhang Yi's dishes are not just about technique or presentation; they are about evoking emotions, memories, and a sense of place. She believes that the true essence of cooking lies in its ability to bring people together, to create moments of shared joy and understanding.
As Zhang Yi embarks on this new phase of her career, she continues to seek out the soul in fine dining, determined to infuse her cooking with the authenticity and depth that first inspired her to ask that provocative question at the S.Pellegrino Young Chef Competition. For Zhang Yi, the journey is far from over; it is just beginning.
