Listen in on an intimate, one-on-one conversation with a chef or restaurateur each week. Eli Sussman, a chef and cookbook author, interviews chefs and restaurateurs he admires about their childhoods, first jobs in food, and the paths that led them to become who they are today. From how it all began, to where they are now, and everything in between, this is The Line.
This week on The Line, Eli gets inside the mind of Jonathan Wu, Chef and Owner of Fung Tu in Brooklyn. Jonathan cites his mom as his greatest culinary influence, and garnering his culinary experience from his travels to Europe, he has managed to create a unique Asian dining experience, putting seasonality at the heart of his cooking.
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