About

Award-winning cook & food writer

Fuchsia Dunlop has been eating, cooking and researching Chinese food since the 1990s, when she trained as a chef at the Sichuan Higher Institute of Cuisine (四川高等烹饪学校) in Chengdu. A fluent Chinese speaker, she has travelled widely in China over the past three decades, documenting recipes and local food traditions.

© Kristin Perers

© Kristin Perers

Fuchsia at with teachers and students at Sichuan Higher Institute of Cuisine, © Lai Wu 赖武

Fuchsia at with teachers and students at Sichuan Higher Institute of Cuisine, © Lai Wu 赖武

Fuchsia’s writing has appeared in many publications, including FT Weekend, Saveur, The New Yorker, Observer Food Monthly, Lucky Peach, Los Angeles Times, Washington Post, The Guardian, The Economist, Gourmet and Conde Nast Traveller.

She has appeared as an expert guest on radio and TV shows including Ugly Delicious (Netflix, 2018), Anthony Bourdain: Parts Unknown (CNN, 2016), Destination China with Adam Liaw (SBS, 2019), Once Upon a Bite 风味人间 (Tencent Video, 2018) and Gordon Ramsay’s The F-Word (Channel 4, 2008), as well as NPR’s All Things Considered, KCRW’s Good Food, and The Food Programme on BBC Radio 4. She has appeared as a speaker and chef at events all over the world (please see Events page for more details).

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Fuchsia as a child, cooking at home in Oxford

Fuchsia as a child, cooking at home in Oxford

Fuchsia grew up in Oxford, where she was a keen cook at an early age. She was educated at Cambridge University, Sichuan University in Chengdu and the School of Oriental and African Studies (SOAS) in London. She has received numerous awards for her work, including four James Beard Awards in the United States. She speaks, reads and writes Chinese. In 2026 she was admitted to her alma mater, Magdalene College, Cambridge, as an honorary fellow.

"[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone."

New York Times

A world authority on Chinese cooking…Her approach is a happy mixture of scholarly and gluttonous.

Observer Food Monthly

As a young Chinese food writer, Fuchsia Dunlop's books were my Harry Potter. She introduced me to the vibrant, expansive, magical world of Chinese gastronomy beyond the four walls of my Cantonese home. Next to my parents, there's no person I've learned more about the cooking of my people than Fuchsia Dunlop

Kevin Pang, author of A VERY CHINESE COOKBOOK

Fuchsia understands Chinese cuisine better than any other foreigner I know.

Chen Xiaoqing 陈晓卿 , director of the hit TV shows Flavorful Origins, A Bite of China , and Once Upon a Bite

'Fuchsia Dunlop is one of the world's best writers on Chinese food.

Ken Hom CBE, author of Chinese Cookery

One of the world's experts in Chinese cooking

Boston Globe

'In 30 years of exploring and documenting the country, Fuchsia Dunlop has done for China what Elizabeth David did for Mediterranean food and Claudia Roden did for the Middle East.

The Observer

‘[Dunlop] writes…with an outsider’s eye, an insider’s palate, and a lover’s affection.

Chris Tan, Straits Times, Singapore

Every time I think I've finally started to get Chinese cuisine, Fuchsia seems to come around and point me towards a little door that opens up onto a whole new world of flavors and techniques

J. Kenji López-Alt, author of THE WOK

"[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone."

New York Times

Fuchsia understands Chinese cuisine better than any other foreigner I know.

Chen Xiaoqing 陈晓卿 , director of the hit TV shows Flavorful Origins, A Bite of China , and Once Upon a Bite

'In 30 years of exploring and documenting the country, Fuchsia Dunlop has done for China what Elizabeth David did for Mediterranean food and Claudia Roden did for the Middle East.

The Observer

A world authority on Chinese cooking…Her approach is a happy mixture of scholarly and gluttonous.

Observer Food Monthly

'Fuchsia Dunlop is one of the world's best writers on Chinese food.

Ken Hom CBE, author of Chinese Cookery

‘[Dunlop] writes…with an outsider’s eye, an insider’s palate, and a lover’s affection.

Chris Tan, Straits Times, Singapore

Kevin Pang, author of A VERY CHINESE COOKBOOK

One of the world's experts in Chinese cooking

Boston Globe

Every time I think I've finally started to get Chinese cuisine, Fuchsia seems to come around and point me towards a little door that opens up onto a whole new world of flavors and techniques

J. Kenji López-Alt, author of THE WOK

"[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone."

New York Times

'In 30 years of exploring and documenting the country, Fuchsia Dunlop has done for China what Elizabeth David did for Mediterranean food and Claudia Roden did for the Middle East.

The Observer

'Fuchsia Dunlop is one of the world's best writers on Chinese food.

Ken Hom CBE, author of Chinese Cookery

Kevin Pang, author of A VERY CHINESE COOKBOOK

Every time I think I've finally started to get Chinese cuisine, Fuchsia seems to come around and point me towards a little door that opens up onto a whole new world of flavors and techniques

J. Kenji López-Alt, author of THE WOK

Fuchsia understands Chinese cuisine better than any other foreigner I know.

Chen Xiaoqing 陈晓卿 , director of the hit TV shows Flavorful Origins, A Bite of China , and Once Upon a Bite

A world authority on Chinese cooking…Her approach is a happy mixture of scholarly and gluttonous.

Observer Food Monthly

‘[Dunlop] writes…with an outsider’s eye, an insider’s palate, and a lover’s affection.

Chris Tan, Straits Times, Singapore

One of the world's experts in Chinese cooking

Boston Globe

Awards & Recognition

2024

Fortnum and Mason Cookbook of the Year for Invitation to a Banquet

2024

Institute of Hospitality Award for Outstanding Contribution to Culinary Literature

2022

Guild of Food Writers Food Writer of the year

2024

Fortnum and Mason Cookbook Award for The Food of Sichuan

2017

Andre Simon Award for Land of Fish and Rice

2017

Guild of Food Writers Cookbook of the Year for Land of Fish and Rice

2014

James Beard International Cookbook Award for Every Grain of Rice

2014

James Beard Personal Essay Award for ‘Dick Soup’, published in Lucky Peach

2014

Gourmand World Cookbook Awards Special Jury Award for Every Grain of Rice

2013

James Beard Award for Personal Essay, ‘London Town’, published in Lucky Peach

2013

Kate Whiteman Award for Food and Travel for Every Grain of Rice

2012

James Beard Award for Food Culture and Travel (Stinky food?)

2012

Hunan government award (Revolutioanry Chinese Cookbook)

2009

IACP Jane Grigson Award for Shark’s Fin and Sichuan Pepper

2009

Kate Whiteman Award for Food and Travel for Shark’s Fin and Sichuan Pepper

2006

Guild of Food Writers Food Journalist of the Year

2002

Jeremy Round Award for Sichuan Cookery

At James Beard Foundation awards in New York, 2013

At James Beard Foundation awards in New York, 2013

Fuchsia with Angela Hartnett and Andi Oliver at the Fortnum and Mason Awards in 2024

Fuchsia with Angela Hartnett and Andi Oliver at the Fortnum and Mason Awards in 2024

Writing featured in

TV & Radio

Past TV appearances include: Chef’s Table Noodles (Netflix, 2024), Ugly Delicious (Netflix, 3 episodes, 2018), Anthony Bourdain: Parts Unknown (CNN, 2016), Destination China with Adam Liaw (SBS, 2019), Once Upon a Bite 风味人间 (Tencent Video, 2018), Mind of a Chef with Danny Bowien (2017), Confucius was a Foodie (National Geographic, 2016), World Cafe Asia with Bobby Chinn (Discovery Channel, 2007), Gordon Ramsay’s The F-Word (2008), Sunday Brunch (Channel 4, 2020), On China (CNN, 2016), Milk Street Kitchen with Christopher Kimball (2017, 2024), Market Kitchen (UK Food TV), Good Food Live (UK Food TV). Fuchsia also co-presented the Channel 4 documentary King Midas’ Feast with the actor Ralf Little in 2001.

Chinese-language TV appearances include 《风味人间》，《鲁健访谈》对话扶霞，《福建一百吃》，《100道古代美食》, as well as various appearances on Beijing TV, Sichuan TV, Hunan TV, Fujian Satellite TV, CCTV , Tencent and other channels.

Radio appearances include: All Things Considered (NPR), 1A (NPR) The Splendid Table (NPR), Good Food (KCRW), The Food Programme (BBC Radio 4), Woman’s Hour (BBC Radio 4), Start the Week (BBC Radio 4), The Food Chain (BBC World Service Radio), Monocle Radio.

Podcasts include Conversations with Tyler (2016, 2019, 2023), The Sporkful, Reasons to be Cheerful, Life and Art from FT Weekend, Chinese Whispers, Cooking the Books with Gilly Smith, The Kitchen is on Fire.

Past TV appearances include: Chef’s Table Noodles (Netflix, 2024), Ugly Delicious (Netflix, 3 episodes, 2018), Anthony Bourdain: Parts Unknown (CNN, 2016), Destination China with Adam Liaw (SBS, 2019), Once Upon a Bite 风味人间 (Tencent Video, 2018), Mind of a Chef with Danny Bowien (2017), Confucius was a Foodie (National Geographic, 2016), World Cafe Asia with Bobby Chinn (Discovery Channel, 2007), Gordon Ramsay’s The F-Word (2008), Sunday Brunch (Channel 4, 2020), On China (CNN, 2016), Milk Street Kitchen with Christopher Kimball (2017, 2024), Market Kitchen (UK Food TV), Good Food Live (UK Food TV). Fuchsia also co-presented the Channel 4 documentary King Midas’ Feast with the actor Ralf Little in 2001.

Chinese-language TV appearances include 《风味人间》，《鲁健访谈》对话扶霞，《福建一百吃》，《100道古代美食》, as well as various appearances on Beijing TV, Sichuan TV, Hunan TV, Fujian Satellite TV, CCTV , Tencent and other channels.

Radio appearances include: All Things Considered (NPR), 1A (NPR) The Splendid Table (NPR), Good Food (KCRW), The Food Programme (BBC Radio 4), Woman’s Hour (BBC Radio 4), Start the Week (BBC Radio 4), The Food Chain (BBC World Service Radio), Monocle Radio.

Podcasts include Conversations with Tyler (2016, 2019, 2023), The Sporkful, Reasons to be Cheerful, Life and Art from FT Weekend, Chinese Whispers, Cooking the Books with Gilly Smith, The Kitchen is on Fire.

Filming Anthony Bourdain: Parts Unknown (Season 8, Episode 3) in Chengdu, 2016. L to R: Eric Ripert, Fuchsia, Anthony Bourdain, Lan Guijun

Filming Anthony Bourdain: Parts Unknown (Season 8, Episode 3) in Chengdu, 2016. L to R: Eric Ripert, Fuchsia, Anthony Bourdain, Lan Guijun

Events

Fuchsia has appeared as a cook, author, Chinese food expert and keynote speaker at at events all over the world, including:

Culinary Institute of America Worlds of Flavour (Napa Valley), Asia Society New York,

Museum of Chinese in America (New York), New York Public Library Library Lunch with David Remnick, MOFAD (Museum of Food and Drink, New York), James Beard House Dumplings and Dynasties (New York), Milk Street Kitchen (Boston), Washburn University (Topeka, Kansas), Williams College (Massachusetts), Conversations with Tyler (Washington DC), LA Food Bowl (Los Angeles)

Melbourne Food and Wine, Sydney International Food Festival, Adelaide Book Week

Singapore Writers’ Festival, Singapore International Conference on Chinese Cuisine and Wine

Asia Society Switzerland (Zurich), Low Food Symposium (Amsterdam), Kerrygold Ballymaloe Literary Festival (Ireland), Transart (Bolzano, Italy), Cuinasia (Barcelona), Slow Food Terra Madre (Turin), Restaurangakademien (Stockholm), Surfers restaurant (Stockholm), GDI Food Innovations conference (Zurich), Kitchen on the Edge of the World guest chef (Norway ); Niche Centre for Environmental Humanities, Ca’ Foscari University (Venice); La Sapienza University (Rome), MAO Museum of Asian Art (Turin),

British Library Food Season (London), FT Weekend Festival (London), Edinburgh Book Festival, Manchester International Festival, Abergavenny Food Festival, British Museum, Oxford Literary Festival, EA (East Anglia) Festival, King’s College China Week (London), University of Oxford China Centre Distinguished Speaker; Asia House (London); Great Britain China Centre (London). University of Oxford China Centre Distinguished Speaker; Asia House (London); Great Britain China Centre (London); Salesforce guest chef and speaker (London)

Hong Kong Literary Festival, Shanghai Literary Festival, Bookworm Festival (Beijing, Chengdu, Suzhou), Perfect Pairings (Beijing, Shanghai), Wynn Palace Hotel Sichuan Moon (Macau)

Ubud Writers and Readers Festival (Bali), Fairway Galle Literary Festival (Sri Lanka)

Fuchsia has appeared as a cook, author, Chinese food expert and keynote speaker at at events all over the world, including:

Culinary Institute of America Worlds of Flavour (Napa Valley), Asia Society New York,

Museum of Chinese in America (New York), New York Public Library Library Lunch with David Remnick, MOFAD (Museum of Food and Drink, New York), James Beard House Dumplings and Dynasties (New York), Milk Street Kitchen (Boston), Washburn University (Topeka, Kansas), Williams College (Massachusetts), Conversations with Tyler (Washington DC), LA Food Bowl (Los Angeles)

Melbourne Food and Wine, Sydney International Food Festival, Adelaide Book Week

Singapore Writers’ Festival, Singapore International Conference on Chinese Cuisine and Wine

Asia Society Switzerland (Zurich), Low Food Symposium (Amsterdam), Kerrygold Ballymaloe Literary Festival (Ireland), Transart (Bolzano, Italy), Cuinasia (Barcelona), Slow Food Terra Madre (Turin), Restaurangakademien (Stockholm), Surfers restaurant (Stockholm), GDI Food Innovations conference (Zurich), Kitchen on the Edge of the World guest chef (Norway ); Niche Centre for Environmental Humanities, Ca’ Foscari University (Venice); La Sapienza University (Rome), MAO Museum of Asian Art (Turin),

British Library Food Season (London), FT Weekend Festival (London), Edinburgh Book Festival, Manchester International Festival, Abergavenny Food Festival, British Museum, Oxford Literary Festival, EA (East Anglia) Festival, King’s College China Week (London), University of Oxford China Centre Distinguished Speaker; Asia House (London); Great Britain China Centre (London). University of Oxford China Centre Distinguished Speaker; Asia House (London); Great Britain China Centre (London); Salesforce guest chef and speaker (London)

Hong Kong Literary Festival, Shanghai Literary Festival, Bookworm Festival (Beijing, Chengdu, Suzhou), Perfect Pairings (Beijing, Shanghai), Wynn Palace Hotel Sichuan Moon (Macau)

Ubud Writers and Readers Festival (Bali), Fairway Galle Literary Festival (Sri Lanka)

Fuchsia at a book launch event in Beijing in 2024 with Bai Yansong 白岩松 (L) and Chen Xiaoqing 陈晓卿 (R)