Susanna Foo

Expert Interview: Susanna Foo

Behind the Chef

1. What were your favorite foods growing up?
Dumplings, noodles and seafood.

2. When did you decide you wanted to be a chef?
I joined my husbands family restaurant business in 1979. In September 1981 my husband and I went on a two weeks trip to France with our friend Russell Baum. We ate at ten Michelin 3 star restaurants, and when I came back I decided that cooking would be my career.

3. If you didn't become a chef, what would you be?
Housewife and gardener.

4. Who/what has shaped your cooking the most over the years?
Traveling through European and Asian countries, reading many cookbooks, magazines and eating all the wonderful, good restaurants.

5. How would you describe your cuisine (e.g. New American with Indian influences)?
Chinese Cuisine with European and Asian influences.

6. What influences your cooking style and particularly the menu at your restaurant?
I am based on Chinese cuisine. Freshness and simple cooking is the most important element of good food. To keep the natural original texture and flavor of each product. I believe God create each product with its unique texture and flavor. We, as chefs should try to reserve them not to over cook them.

7. What is the one rule or value you try to instill in all of your staff?
Be honest and try to do the best job possible.

8. What qualities do you look for when hiring cooks for your restaurant?
Honesty, passion and drive.

9. If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
It is hard for me to answer this question. The food is very light. We use most soy bean oil and olive oil. We only use the fresh products. Not heavy on cream or butter.

10. What was your worst restaurant disaster?
We were overbooked one night and the kitchen couldn't get the food out.

11. What is your least favorite food?
Dishes with too many components and flavors and over cooked vegetables.

12. What is your beverage of choice?
Depends on the dish. I like to relax with a good cocktail at the beginning. Then wine or beer.

13. What are some recent dining and culinary trends you have been observing?
Simple, clean and small dishes.

14. When you are not eating at your own restaurant, where are you eating?
I love to go to New York and eat at all the good restaurants.

15. Which foreign country inspires your style most?
France, Italy and Thailand.

16. What was the most spectacular meal you have ever had?
At French Laundry in 2002.

17. What is your best cooking tip for a home enthusiast?
Try to cook simple.

18. What do you eat when you are home?
Slow braising beef or pork, steamed whole fish or a simple salad.

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Expert Profile

Cooking has always been a family affair for Susanna Foo. Born in Inner Mongolia, China and raised in Taipei, Taiwan, Foo became well acquainted with the spices, grains, and produce indigenous to the region. She has fond memories of learning to wrap dumplings with her grandmother, and owes her mother-in-law and cousin for teaching her about Hunan style cuisine and Chinese Northern-style pasta making.

Although Chef Foo has always had a passion for food, when she came to the United States in 1967 it was to pursue a degree in library science at the University of Pittsburgh, not a career in the culinary arts. But fate had its way and in 1979, she and her husband, E-Hsin, moved to Philadelphia to join his family's business. Together they opened the Foo's family restaurant, Hu-Nan in Center City, Philadelphia.

While cooking at Hu-Nan, Foo met her mentor and teacher, the late Jacob Rosenthal, founder of the Culinary Institute of America. Rosenthal admired Susanna's unique cooking style and encouraged her to take a course at the CIA. She quickly mastered French techniques and by 1987, the Foos had opened their own Center City Philadelphia restaurant, Susanna Foo Chinese Cuisine.

Foo's blend of fresh, seasonal ingredients, classical culinary techniques and authentic Chinese cooking quickly captured the attention of the culinary world. She has authored two cookbooks that have received critical acclaim, and has been honored with dozens of culinary awards, including being named to the first group of Food & Wine Magazine's "10 Best New Chefs," the coveted Robert Mondavi Culinary Award of Excellence in 1999, and two James Beard awards.