meet chef liu

Born and raised in the vibrant river city of Chingqing, coming from a family deeply rooted in Sichuan cuisine, he learned the art of balancing má and là - the signature numbing and spicy flavors - from his father, a master of traditional Jianghu cooking.

“My earliest memories are of standing beside my father in our family kitchen, watching him work with chilies and Sichuan peppercorns," Liu recalls. "He taught me that authentic Sichuan cooking isn't just about heat - it's about cooking with passion, with the confidence that comes from centuries of tradition."

After honing his skills in some of Chinese's most respected kitchens, Liu made the journey to New York with a clear mission: to share the true essence of his city's food culture. He believes that genuine Sichuan cuisine goes beyond just being spicy - it's about creating layers of flavor that tell the story of the Yangtze River region.

At Lunar, Liu carefully sources ingredients to recreate the authentic taste profiles he grew up with. His approach combines traditional techniques with the precision required to consistently deliver the complex flavors that make Chongqing cuisine so distinctive.

“When guests taste our food, I want them to understand why Chongqing people are so proud of our culinary heritage," he says. "It's not just a meal - it's an experience that connects you to our culture."