Tsai is currently the President of the National Advisory Board for Family Reach, an organization that provides a financial lifeline to families fighting cancer. By 2005, he has been a national spokesman for the Food Allergy & Anaphylaxis Network (FAAN) and in December 2012 was awarded a lifetime achievement award for his advocacy work from the organization, including his work on the state of Massachusetts food safety bill. One of Tsai's sons has food allergies, and Tsai has become a food allergy advocate who promotes awareness of food allergens. In 2005, he played against Mark Talbott in a charity match at a squash club in San Francisco.
Simply ming professional#
In 2004, Tsai played a celebrity squash match against professional golfer Brad Faxon at a Boston squash club. While attending culinary school in France, Tsai played professionally on the European circuit. Tsai was a squash player at Yale, playing number two for the team, and he was named as an All-Ivy League player in 1986.
According to Henry Louis Gates's PBS program Finding Your Roots, Tsai is a 116th-generation descendant of Qin Shi Huang (259 BC – 210 BC), founder of the Qin dynasty and the first emperor of a unified China. 1 hardball squash player, are Tsai's brothers-in-law. David Talbott, Tsai's squash coach at Yale, and Mark Talbott, a former World No. Tsai and Polly Talbott have been married since April 1996. In 2000, Ming was on the 50 Most Beautiful People list published by People magazine. Tsai's Blue Ginger Restaurant was inducted into the Culinary Hall of Fame in 2012. Tsai won the Daytime Emmy award in 1999, in the category Outstanding Service Show Host. Tsai is the author of five cookbooks: Blue Ginger, Simply Ming, Ming's Master Recipes, Simply Ming: One-Pot Meals, and Simply Ming in Your Kitchen. Tsai opened Blue Dragon in 2013 in the Fort Point Channel area of Boston, an east–west tapas-style gastropub that has become a Zagat's recognized restaurant, which was named an Esquire Magazine "Best New Restaurant" in its opening year.
The reason was due to the end of a lease and Tsai's focus on a new fast-casual stir-fry concept restaurant, ChowStirs, scheduled to open in Boston during the early part of 2018. In June 2017, Tsai closed Blue Ginger after 19 years of business. On MaTsai opened Blue Ginger Noodle Bar, a mini-restaurant, inside Blue Ginger.
The year that the restaurant opened, Tsai was named "Chef of the Year" by Esquire Magazine. Blue Ginger, an Asian Fusion restaurant, has become a Zagat and James Beard-recognised establishment, winning many other regional awards as well. In 1998, Tsai and Polly Talbott opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts. His other television appearances include participation in a Zoom Out on Zoom, a show distributed by PBS, in 2005 and on the PBS children's television show Arthur episode in 2006. Tsai appeared on an episode of Top Chef in 2014. Tsai was a contestant in The Next Iron Chef in 2010, where he was eliminated in the seventh week. Ming Tsai challenged Iron Chef Bobby Flay in the sixth episode of Season One of Iron Chef America in 2005 Tsai defeated Flay. In 2005, he was a judge on the PBS show Cooking Under Fire. He hosted East Meets West on the Food Network from 1998 to 2003. Tsai began his television career on chef Sara Moulton's cooking show Cooking Live while she had him fill in for one week for her in 1997. Tsai speaks four languages: English, Mandarin Chinese, French, and Spanish. Either the summer after his sophomore or junior year at Yale, he attended culinary school at Le Cordon Bleu in Paris. He received a master's degree in hotel administration and hospitality marketing from Cornell University in 1989. There, he was a member of the Phi chapter of the Delta Kappa Epsilon fraternity, and graduated with a degree in mechanical engineering in 1986. Tsai later attended Phillips Academy in Andover, Massachusetts, and then proceeded to study engineering and play varsity squash at Yale University. Tsai is a grandson of Chinese composer Lee Pao-Chen and uncle of Lauren Tsai. He assisted with the cooking as he was growing up in the restaurant, Mandarin Kitchen, owned by his mother. Tsai's maternal grandparents later emigrated to Dayton from Taiwan after escaping China during the Cultural Revolution. Ming Hao Tsai was born as Clayton Ming-Hao Tsai, in Newport Beach, California, United States on March 29, 1964, to Iris (née Lee), an eventual restaurateur, and Stephen Tsai, an engineer, and was raised in Dayton, Ohio, where he attended The Miami Valley School.
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