On Purpose, Craft, Character, and Culinary Excellence

For a chef who masterfully balances bold, global flavors, clarity is everything. This philosophy extends from the ingredients he sources to the water he uses in his kitchen and at the table. He insists on natural ingredients, noting that “It’s important to not have any added flavors in your water when it comes to cooking.” This standard is why he sees premium water as an essential tool in the dining experience, not just a beverage. “Tap water can sometimes be harsh tasting, I’ve had tap water that had off flavors before,” he says. “A crisp clean Saratoga Spring Water enhances your multicourse dining experience by keeping your palate clean.” He finds that the distinct quality of Saratoga helps prepare a guest for the next flavor journey. “The clean flavors are nice palate cleansers so you’re ready to enjoy your next bite fully.”

Beyond the kitchen, Chef Shuai is a community leader and a mentor. His most important rule in the kitchen has nothing to do with food. “There will always be absolutely no yelling,” he states firmly. “Yelling doesn’t teach anyone anything except fear... fear is not the same as respect.” His advice to aspiring chefs is a reflection of this people-first philosophy: “Be a good person. Be a good leader to your people... And most importantly, be kind to yourself.”

This deep sense of gratitude and perspective defines his view of success. When asked what's next, his answer is grounded and profound. “My wife Corrie and I have been saying that I’m literally living the ‘American Dream’. An immigrant who spoke zero English, came and achieved his literal life goals... I have a loving wife and family, three beautiful dogs, a house, and a successful business. I have all that I’ve ever wanted.”