Ken was born in Tucson, Arizona and raised in Chicago, Illinois, where his Cantonese parents lived after emigrating to the USA. Growing up he refused to eat American school food and his mother would send him in with a packed lunch box filled with Chinese delicacies. At the age of eleven Ken started work at his uncle's Chinese restaurant in Chicago after school and at weekends, about which he says, 'I did everything and it became my culinary education.'

His passion for cooking continued during his time studying art and French history at the University of California, when he gave cooking lessons to help pay his fees. As part of his degree, he travelled to France and immediately recognised the French love of good food: one reason why he has now made the country his home. When the BBC was looking for a Chinese chef to produce a new series he was recommended by Madhur Jaffrey who had seen him giving lessons. This was the start of his TV career with the series Ken Hom's Chinese Cookery in 1984. He has gone from strength to strength with over 12 books and four TV series.

His most recent project has been the launch of the Yellow River Cafes across south-east England. Ken has also developed a range of kitchen products from a standard range of woks and accessories to 'Sensai', his high-end range of pans.

Ken shares his time between homes in France and Thailand.

Website
Ken Hom

Books
GREAT OFFERS ON KEN'S BOOKS

Ken Hom's Foolproof Chinese Cookery, BBC Books, 2000
Ken Hom's New Chinese Cookery, BBC Books, 2001
Ken Hom Travels with a Hot Wok, BBC Books, 2002
Ken Hom's Foolproof Thai Cookery, BBC Books, 2002
Ken Hom's Quick Wok: The Fastest Food in the East, Headline, 2003
Ken Hom's Top 100 Stir-fry Recipes, BBC Books, 2004
Simple Thai Cookery, BBC Books, 2006