Chef Biography

James Liou was born in Taiwan in 1953.  In 1970, he trained under a Master Hunan Chef from China, then apprenticed in several hotels in Taiwan over the next few years, where he became the favorite chef of the Vice President of Taiwan. In 1981, he moved to Costa Rica to become the executive chef of the Taiwan Ambassador to Costa Rica.

In 1987, he joined Great Chef Larry Chu in Los Altos, California as chef de cuisine and later, executive chef.  It was in 1994 that Great Chefs taped Chef Liou preparing Crispy Salmon Rolls for the Discovery Channel’s Great Chefs – Great Cities series.

After 15 years, he decided to leave Chef Chu’s in 2004 and open his own restaurant called Liou’s House in Milpitas, California, near San Francisco.  That restaurant closed in 2007.


Sweet Sesame Taro Fingers

Serving: 10 Print Sweet Sesame Taro Fingers By Great Chefs November 23, 2015 This dessert starts with a loaf of frozen bread. Sliced 1/8-inch thick, the bread turns into a thin crust to roll around slim taro paste cylinders. Dipped in sesame seeds on each end, the taro fingers are wok-fried to golden brown. Ingredients […]

Crispy Salmon Rolls

Serving: Makes 20 whole rolls Print Crispy Salmon Rolls By Great Chefs November 9, 2015 These salmon rolls are pretty, displaying pink salmon and flecks of green onion and cilantro. The salmon is cut into julienne rather than ground into paste so that its texture and color may be enjoyed. The tofu sheets are available in large supermarkets and in Asian markets. Catfish may be substituted for the salmon if desired.   Ingredients Filling Salmon fillet – 1 pound, cut in 1/4-inch julienne Water Chestnuts – 1/2 cup, coarsely chopped Cilantro Sprigs – 10, coarsely chopped Green Onions – 2 to 3, slivered Ginger – 1/4 cup, finely shredded Salt […]

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