Chef Biography

Lawrence Chu was born in Szechwan, China during World War II and lived in Shanghai, Hong Kong, and eventually was raised and educated in Taiwan. By living in these different areas of China, he became familiar with their cuisines. Before coming to the U.S. he lived in Hong Kong for three years. At age 19, he emigrated to the U.S. to join his family, and took a job at Trader Vic’s in San Francisco where he learned American styles of dining and cooking.

After apprenticing in several San Francisco restaurants, he opened Chef Chu’s in nearby Los Altos, as a 12 item take-out restaurant and as it became more popular, he introduced more dishes from the various regions of China. With his name on the door, he wanted to give his patrons that personal touch and Chef Chu’s quickly became “a different kind” of Chinese restaurant, introducing a variety of Chinese vegetables adapted to Chinese and American palates. He traveled extensively throughout the U.S. and in Europe to bring new ideas to his menu.

Great Chefs showed up in 1995 to tape Chef Chu preparing four dishes for their Great Chefs-Great Cities series: Dragon Fish with Sweet & Sour Sauce; Minced Chicken in Lettuce Cups; Spicy Crab Soup, and Szechuan Dry-braised Prawns with Broccoli.   Great Chefs also taped Chef James Liou for the same series.

Today, Chef Chu continues to create new dishes, writing a book, “Distinctive Cuisine of China”, conducting cooking classes, leading small culinary groups through China and co-founded the Asian Chefs Association with Great Chef Chris Yeo.


Minced Chicken in Lettuce Cups ►

Serving: 6-8 Print Minced Chicken in Lettuce Cups ► By Great Chefs September 15, 2014 Pretty cups of hand-trimmed lettuce hold a mixture of chicken, mushrooms, and bamboo shoots, topped with a savory rice wine sauce and peanuts. This refreshing appetizer also makes a good party dish: Cut the lettuce cups smaller, top with 1 […]

Dragon Fish with Sweet and Sour Sauce ►

Serving: 8-10 Print Dragon Fish with Sweet and Sour Sauce ► By Great Chefs September 15, 2014 This is a spectacular dish, arriving at the table looking ready to swim again. Chef Chu disassembles the fish, leaving the fillets attached to the tail but removing the entire bony skeleton. The sides are deeply scored, so […]

Szechuan Dry-braised Prawns with Broccoli ►

Serving: 6-8 Print Szechuan Dry-braised Prawns with Broccoli ► By Great Chefs September 15, 2014 Tender-crisp bright green broccoli florets surround a mound of marinated, seared pink prawns. The sauce, made in the prawn pan, is flavored with cloves, ginger, chili paste, soy sauce, rice wine, and oyster sauce. Ingredients Medium-Size Prawns – 1 pound […]

Restaurant Information

Phone : 650-948-2696
Address :1067 N San Antonio Rd, Los Altos, CA 94022

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