Henry Hsu is a culinary guide and enthusiast with deep roots in Taiwanese cooking. Born to Taiwanese immigrants in Texas, he was shaped by his family's garden and kitchen, learning to prepare traditional dishes from a young age.

His journey into the food world took him from college in Iowa, where he craved comfort foods, to Ecuador, where he began his own dumpling catering service. Henry’s diverse career includes cooking at restaurants and organic farms, in addition to teaching in architecture and furniture design.

He enjoys hosting food tours in Berkeley and San Francisco, sharing his love for food, culture, and community. Henry also volunteers at Green Gulch Farm and has worked with local tofu maker Hodo Soy.

Join Henry in exploring the connections between food, culture, and place, with focus on Taiwanese cuisine through cooking events & demonstrations.