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Join us for a tour of the culinary engine behind P.F. Chang's
Philip Chiang
Co-Founder
P.F. Chang’s China Bistro
 Philip Chiang was born in Shanghai and grew up in Tokyo, before relocating to San Francisco. In the early 1960s, his mother opened, The Mandarin, one of the first Chinese restaurants in the United States to serve Chinese food from regions other than Canton. The Mandarin became widely known for its high-end cuisine and eventually led to a second location in Beverly Hills.
After graduating with a B.F.A. at the Art Center College of Design in Los Angeles, Chiang ran The Mandarin for several years before opening an off-shoot concept called the Mandarette in West Hollywood. As a smaller, less expensive café, the restaurant served “grazing food” which became an immediate hit and attracted the attention of restaurateur and Mandarette customer, Paul Fleming. After successfully opening Ruth’s Chris Steak House in Beverly Hills, Fleming was looking for a new opportunity. In 1992, Chiang agreed to consult on a Chinese restaurant in Scottsdale, Arizona, where Fleming had recently relocated. One year later, the first P.F. Chang’s China Bistro opened and today there are over 200 locations worldwide.
In his current role, Chiang acts as a culinary consultant to ensure P.F. Chang’s remains true to the restaurant’s original vision of creating great craveable food that guests cannot get anywhere else. He also oversees new dish development and is responsible for the current menu.
When Chiang is not consulting, he paints and pursues his love of the arts in Los Angeles. He also enjoys spending time with his daughter. |
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Gregg Piazzi
Director of Culinary Operations,
P.F. Chang’s China Bistro
 Chef Gregg Piazzi is the Director of Culinary Operations for P.F. Chang’s China Bistro. In that role, Chef Gregg is responsible for training chefs, managing quality control, new menu rollouts and enhancing the existing menus.
Chef Gregg joined P.F. Chang’s in 1998 as executive chef of the Northbrook, IL restaurant and was promoted to Regional Market Chef responsible for the mid-west in 2001.
Prior to joining P.F. Chang’s, Chef Gregg, a graduate of culinary school at Kendall College, developed both his culinary and front of the house skills working with a number of restaurant groups including the Claim Company, Stir Crazy and Harrison’s Brewery. |
RECIPES
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