Home Chef Jane

I immigrated to Cupertino from Taiwan in the 1980s, carrying a deep love for the comforting meals of childhood. 

My proudest achievement: raising a Stanford alum on the flavors of my kitchen. Inspired by Taipei street food  and the warmth of family kitchens, I blend traditional Taiwanese flavors with high-quality ingredients and a modern touch. 

Home Chef James

As a 2nd generation Chinese American, I was raised in a household rooted in the bold, fiery flavors of Hunan cuisine.

While I grew up savoring spicy, aromatic dishes packed with depth, my brother had a notorious preference for mac & cheese...a contrast that sparked my passion for showcasing to others the rich, dynamic flavors of hunan cooking (starting with my very own brother).

Home Chef Xia

I grew up in Shanghai, where rich aromas of soy sauce, ginger, and scallions filled our kitchen.

I used to run a small restaurant in Shanghai. After moving cooking was my way to feel at home. I started by sharing the flavors of Shanghai with my neighbors in Milpitas, blending  tastes of my hometown with warmth of new friends, one meal at a time.

Home Baker Debbie

I started baking lighter, Asian-inspired cakes after moving to the Bay, incorporating my Chinese roots—American desserts were just too sweet!

What began as a hobby for friends and family quickly grew into a small, family-run bakery specializing in Asian-inspired cakes in Cupertino. Our best-seller? chicken floss buns—we make only a few dozen a day, and they’re always gone!