Chinese chef Chang Liu who has just turned 30 is the chef of a newly opened restaurant called Serica in Milan which aims to serve as a bridge between Chinese and Italian food.
After three years working at the Michelin starred Yoji Tokojoshi which is known for Italian cuisine that is ‘contaminated’ with Japanese techniques, he has decided to open his own restaurant named Serica located in Milan, Italy.
The young and talented Chinese chef has a range of experiences including at Daniel Boulud in Beijing, as well as an internship at Noma in 2014. The Chinese chef was also a finalist in Italy’s Hell’s Kitchen with Carlo Cracco. He won the Chinese San Pellegrino Young chef competition in 2016. He worked alongside Yoji Tokojoshi at his restaurant since 2015.
The restaurant name is Serica after the ancient Latin name for the Silk Road which is the most important commercial road in human history that connected the Chinese Empire to Western Society through the exchange of goods, spices and silk.
Starting in the far east of China, the road sprawled across continents, the path has historically touched various Chinese cities including Xian to go to Athens, Constantinopolis and of course Venice which opened the gates to European markets.
The Chinese chef who has settled in Italy is serving a gastronomic journey along the Silk road at the restaurant that opened in October.
He follows Italian traditions and tastes and combines them with the endless Chinese universe which gives the chef an infinite palette of ideas, ingredients and techniques to draw on. A new cuisine is born that incorporates the best of both cultures. “Food is a cultural bridge that unites people and countries despite differences,” says chef Chang Liu.
He has been joined on this journey by Alfonso Bonvini, who got to know the chef while working at Tokuyoshi Yoji as general manager and sommelier.