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 Chef's Corner 
  Join us for a tour of the culinary engine behind P.F. Chang's

Philip Chiang
P.F. Chang’s China Bistro

Chef Philip ChiangPhilip 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.
Yuji Iwasa
Head Development Chef for P.F. Chang’s

Chef Yuji IsawaChef Yuji Iwasa is the Head Development Chef for P.F. Chang’s. A former native of Los Angeles, California, Chef Yuji is a culinary veteran who began working in restaurants in his early teens. Spanning over 20 years in the restaurant industry, Chef Yuji has done it all, from dishwasher all the way to executive chef, and from QSR to fine dining.

After culinary school, Chef Yuji honed his craft in some of L.A.’s hottest restaurants, along with developmental staging in NYC, Tokyo, Paris, and Florence, all of which influence his approach to food today. “My passion toward cooking is to keep things simple; where respect for ingredients and craft allow for natural flavors to shine through.”

Chef Yuji, his wife Suzy, and their twins Sydney and Karys moved to Scottsdale when he joined the P.F. Chang’s family in 2011. When not pursuing his true passion of cooking, Chef Yuji enjoys dining out, listening to all genres of music, and lounging at the local bookstore.

“Culinary creativity is really important to me. I like to see people have fun with a dish, and bring their own experiences and memories into the recipe. Tell me a story.”


Gluten Free Shanghai Cucumbers   Gluten Free Mongolian Beef
Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy   Shanghai Noodles with Grilled Rib Eye and Broccoli