Growing up in Guangzhou, China, food was part of the rhythm of everyday life — from family meals and dim sum gatherings to tea shared with relatives and friends. Those early experiences, and the Cantonese food culture she grew up with, remain an important foundation for Jing’s work today — not as something to simply recreate, but as a starting point for exploration.

 

After several years studying and living in the UK, Jing moved to the United States, where she built a career in consulting and financial investigations. Her long-standing passion for food eventually led her to Paris, where she trained at Le Cordon Bleu and earned the Grand Diplôme in both Cuisine and Pastry.

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That dual training continues to shape the way she cooks. Her work moves naturally between savory and sweet, tradition and contemporary technique, drawing from her Cantonese roots as well as the broader food cultures and ingredients of Asia. Tea, seasonality and a plant-forward approach are recurring threads — sometimes taking center stage, sometimes woven quietly into a dish or experience.

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Jing is also pursuing an MSc in Food, Nutrition and Health at University College Dublin. Her growing interest in nutrition and sustainable food systems has led her to think beyond what tastes good in the moment: how can food be delicious, culturally meaningful, better for us and more sustainable — while still being something people genuinely want to eat?

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Through JingsPalate, she explores these ideas through tasting experiences, pop-ups, seasonal pastry collections, tea pairings, cooking classes and culinary collaborations.