创始人 · 费良慧

Meet the Founder

Chef Fei Lianghui was born into a family of chefs in Hengyang, a city long known for the craft of Chinese wok cooking. At the age of 16, he apprenticed under his father, a respected local chef known for his wok skills. The first dish he learned to master was wok-fried pork with peppers, a dish that later became Chef Fei’s signature. In 2003, he opened his first restaurant. Guests remembered the chef behind the wok and began calling him simply “Chef Fei,” a name that would later become the restaurant’s identity.

Today, Chef Fei owns and operates more than 200 restaurants across China, all built around the same belief: quality ingredients, dishes freshly wok-fried by professional chefs, and a thoughtful dining experience.

The soul of Chinese cooking is the wok. The soul of the wok is the chef.

「 中餐的灵魂是小炒，小炒的灵魂是大厨。」          

Chef-Led Wok Craft

In 1997, Fei began cooking under his father’s guidance. He started with the fundamentals, from prep work and knife skills to seasoning, heat control, and wok technique. In 2003, he opened his first restaurant. It was small, but one principle was clear from the beginning: every dish should be freshly wok-cooked by a professional chef. Guests came for the fresh, flavorful stir-fry and gradually remembered the chef behind the wok. They began calling him simply “Chef Fei.” Later, that name became the identity of his restaurant.

This focus on stir-fry helped turn Chef Fei’s stir-fried pork with peppers into a signature dish. Made with premium Kurobuta pork and cooked fresh to order, the dish now sells more than 10 million orders annually in China. Over the years, Fei’s dedication to stir-fry has earned him honors including “China’s King of Stir-Fried Pork with Peppers” from the China Cuisine Association and “Forbes China Food & Beverage Industry Pioneer.”

Today, Chef Fei operates more than 200 company-owned restaurants across 16 cities in China. Behind those restaurants are more than 3,000 professional chefs, each continuing the same commitment to fresh wok cooking. Together, they have served more than 100 million guests across China.

溯源 · 品牌故事

The Origin

Born into the Craft

The story of CHEF FEI began beside a village stove in Hengyang, Hunan, a region long celebrated in China as the hometown of stir-fry.

Stir-frying has been at the heart of Chinese culinary tradition for thousands of years. Speed, heat, and timing: a chef masters all three to create wok hei , the elusive, smoky aroma that only comes from a wok over an open flame.

For founder Fei, this craft began at home in Hengyang. Born into a family of chefs, he grew up beside the stove, watching his father, a celebrated local chef, work the wok with skill and precision. Fire rose, the wok moved, and simple ingredients turned fragrant in seconds. Over time, those early moments grew into a deep respect for the craft of stir-fry.

Chef Fei's First Restaurant, 2003

Crafted with Premium Ingredients

For Chef Fei, great stir-fry begins with the quality of the ingredients. High heat can bring out aroma and texture, but only when the ingredients are worth cooking.

That belief has guided the brand from the beginning. Chef Fei favors natural, high-quality ingredients and uses traditional Chinese wok techniques to preserve their original flavor, texture, and character. Beyond its signature Kurobuta pork, Chef Fei continued to elevate everyday stir-fry with higher-quality sourcing, including selected organic ingredients. That focus on ingredients helped define the Chef Fei experience.

Today, that same wok aroma from Hengyang arrives in the United States. At our San Diego location, that tradition continues through high-heat wok cooking and premium local ingredients, bringing the depth of Chinese stir-fry to more tables.

At CHEF FEI,  3 principles guide every decision:

大厨为本 · Chef-Led Wok Craft

食材为鲜 ·  Premium Ingredients

体验至上 · Thoughtful Hospitality

In China, CHEF FEI focused on dine-in service and did not offer delivery to preserve the best expression of each dish: wok aroma, fresh texture, and the chef’s craft.

Snake River Farms · American Wagyu Beef　

Raised in the American Northwest and celebrated for its extraordinary marbling and depth of flavor, Snake River Farms American Wagyu brings a richness and tenderness to our wok dishes.

Kurobuta Pork

Carefully selected for its tenderness and rich flavor, Kurobota pork adds depth and balance to our wok-cooked dishes.

Organic Eggs

Our egg dishes feature fresh organic eggs: golden yolks, clean flavor, and a richness that reflects the care of responsible sourcing.

Seasonal Organic Vegetables　

Select menu items in our  Premium and Organic Selections  feature organically grown vegetables sourced from trusted growers. This is a nod to Hunan cuisine's enduring roots in honest, seasonal cooking.

匠心坚守 · 鲜炒现做

Our Commitment

At our San Diego location, this same commitment continues with our sourcing partners. We believe that great wok-fry begins with ingredients worth cooking.

大厨现炒 · 锅气之道

Meet the Chefs

The kitchen at CHEF FEI San Diego is led by chefs who trained through CHEF FEI's own culinary development program, a formal partnership with China's leading Chinese culinary institutes. Over the past decade, this training system has helped prepare hundreds of chefs for CHEF FEI kitchens across more than 15 cities in China, including Changsha, Beijing, Shanghai, Guangzhou, Shenzhen, and Xi’an.

Our chefs have been trained for years to master the discipline of wok cooking: the command of flame, the rhythm of tossing, the instinct to know the precise moment a dish is done. They are not just following a recipe. They are expressing a craft passed down from Chef Fei's kitchen.

We look forward to serving you soon.