Chef Jonathan Wu of Fung Tu - Biography

Having grown up Chinese-American, Jonathan Wu has poured all of his heart, all of his soul and all of his history into Fung Tu, the 50-seat restaurant he opened—in a former noodle factory—with partner Wilson Tang in New York’s Lower East Side. Prior to Fung Tu, Wu ran a series called ‘Wu Pops Up’ where he married American tradition with Chinese flavor. Today, Wu cooks modern food through the lens of his mother’s traditional preparations, while pulling on his training from The French Culinary Institute (now the International Culinary Center) and two years spent at Per Se under Jonathan Benno, not to mention time spent in Madrid and Brittany.