The Low Down: Featuring Kathy Fang, Chef and Restaurateur
When it comes to brains and beauty, Kathy Fang takes the cake! I am beyond thrilled to introduce the woman behind the fourth ediiton of The Low Down and the star of “Chef Dynasty: House of Fang.” Kat is not only a critically acclaimed San Francisco-based chef and restaurateur, but also a mom to two little ones under the age of five. Her incredible work ethic is visible if you step foot into her highly sought after Fang Restaurant and the apple doesn’t fall far from the tree! Her father, Peter Fang, opened the traditional Chinese mainstay, House of Nanking, in 1988 which has a cult-following and always sports long lines to get in. Kat is also a two-time “Chopped” champion and has appeared on multiple cooking competitions/series throughout her career including: Beat Bobby Flay, Guy’s Grocery Games, and Alex vs. America. I can tell you first hand after weathering out a hurricane together in the British Virgin Islands many years ago that Kat can take a look at random ingredients in a refrigerator and put together a delicious meal like no one else! She is a visionary, an entrepreneur, an incredibly hard worker, a fellow University of Southern California graduate and someone I’m grateful to call my friend! Please welcome, Kat Fang!
Please tell me a little bit about yourself. Where are you from, where did you go to college and what did you see yourself becoming when you were younger.
I’m a San Francisco native, born and raised in the city. I was 7 yrs old when my parents opened House of Nanking. I grew up in their restaurant and watched them work day and night. I saw our business grow from a small mom and pop shop into the iconic place it is today. At a very young age I got to experience a chef’s life, from accompanying my Dad on trips to the market to finding produce for his dishes, to staying out late and eating at all the best restaurants in the city. While these perks were fun for a kid, I also found it to be frustrating at times as well. There were times I wanted a normal life, one where I would go home with my parents after school and get to sit around a dinner table and have dinner in the early evening. Perhaps an evening where we could play board games and watch tv together. That never happened for me and thus I grew up convinced that the restaurant life was not for me. My parents also never pushed me to take over the business. In fact they wanted me to be a doctor or a lawyer. For most of my youth, I thought I was going to be a pediatrician. When I moved down to LA to attend USC, I went with the intention of becoming a Science major. And within months, I switched majors and went into business. I realized quickly the medical field was not my passion,
When did you know you wanted to be a part of the family business? Did you always dream of starting Fang from the beginning? What did that process look like?
I didn’t realize I wanted to get into the family business until I worked in corporate America. I worked in wealth management at Merrill Lynch and then moved into operations at Neutrogena. I was incredibly bored at both these companies and found myself uninspired and stifled. As soon as I would get home from work, I would cook for my room-mates or plot out all the new restaurant openings and hit the town with my friends. When I started to think about a career change, I couldn’t help but think about getting into the family business. Food was the only thing that excited me and so I made the decision to quit my job at Neutrogena and move back to SF, move back to my parents place, back to where it all began for me, House of Nanking.
Congratulations on your fabulous new Food Network Show! Please tell me a little bit about how Chef Dynasty came to be and what it was like filming the show? The world is ready for more episodes! Are you willing to do more?
Within the first year of opening Fang, I started to get approached by people from the TV world, telling me I should consider being on TV or on the Food Network. And when I explored that idea, I came up with the dream of having my own cooking show, where I teach people how to make Easy Asian Recipes. After multiple pitches and meetings in a span of 5-7 years, nothing stuck. I was rejected and turned away. Cooking competitions were becoming the “it shows” and thus I decided to go that route and started to compete and ended up winning Chopped twice . It wasn’t until 2020, deep into the pandemic when a producer emailed me about wanting to do a reality show, with me being the star of the show. Never in my wildest dreams did I ever think I could do a reality show. I did not think my life was interesting enough for one. I hopped on zoom and it ended up being one of the best 1 hour conversations I’ve ever had with a stranger. I don’t know if it was because I was stuck at home for so long but I opened up to him and shared my life story and something just clicked. He took that footage and my past footage from the internet, pieced it together into a 2 minute sizzle and sold the show! I couldn’t believe it.
We filmed the show over a span of 6 weeks with additional weeks thrown in afterwards. Those 6 weeks were intense, I was basically working two jobs while balancing mom life. Restaurant life is tough, let’s just throw production life in there too. I would have to be in 4-6 different locations throughout the day and then come back to work a dinner shift. When I look back at it now, I miss it. We spent so much time with the crew that they all felt like family to me. There was this emptiness when we wrapped the show and everyone had left. Those six weeks were some of the most incredible and most memorable weeks of my life.
Who inspired you to be a leader and why?
I grew up with the dream of becoming somebody that my parents can be proud of. I always wanted to do something notable and for the longest time my parents were my inspiration. My dad always pushed me to be better, to grow and when I realized I could do something great with my passion for food, I honed in on that. I have always pushed myself to do more. It’s not enough to just run a successful restaurant, you have to get yourself out there. I would write for various publications, create a blog, and compete on television. I’ve been doing that for over a decade now, and it’s finally paid off. What’s interesting is, now that I have kids of my own, my inspiration has actually shifted. I look at my daughter and she drives me to do more. I want to set a good example for her and other younger girls who can see themselves in me and hopefully I can spark their desire to dream big.
What is the best piece of advice you were given? Regarding anything from business to parenting to personal development, etc.?
The best of advice I’ve had so far is from my Dad. When we opened Fang, he taught me to be flexible. In life, things don’t always pan out the way you want them to. You can do everything perfect and the end result may not be what you expected. And that’s ok, you treat it as a lesson or an opportunity to learn and pivot so that you can continue to move forward towards your goals. This applies to work life, personal life, parenting…This is a piece of advice that has really helped me get through the last 14 years of running Fang and I now apply it to how I raise my kids.
What advice would you give to other women who are running a business and raising children?
Don’t give up on your dreams and don’t be so hard on yourself! Running your own business is essentially raising another baby. When you have two priorities in life that cannot be sidelined, you have to find a way to do both. It does not have to be one or the other. As I mentioned before, my kids motivate me to do more because I realized the importance of setting a good example for them. And while there are nights I feel guilty for not being able to stay home to have dinner with my kids or say goodnight, I always make it a point to make the time we do spend together, one of quality. And for those nights I’m not there, I plan for the days I will be there and make the most of it.
Is there anything you wish someone had told you along the way?
Yes!!! Get mentors and don’t be afraid to ask for help or advice. The journey as a mom and a business woman can be a lonely one if you are afraid to share your struggles. And while I am lucky enough to have great girlfriends in my life to vent and decompress with, I never took the time to foster relationships with female friends on a more professional level. When we talk about women supporting women, this is how it gets started. If you reach out to someone for help, you will be at a point where you will pay it forward and want to do the same for another. We don’t have to do everything on our own.
What does work/life balance look like for you?
I work Monday- Friday (lunch and dinner service). I keep my weekends free for my family unless there are major events happening at my restaurant. Every other Friday, I will do date night with my husband. And we always make sure we travel at least 1-3 times a year. On a day to day basis, I make time for coffee in the mornings, a short workout and then it’s work work work. And lastly, I try to make time for nights out with friends, it’s not super consistent but I make a big effort to make it happen and when it does it can be a huge stress reliever.
What are some of your favorite traditions and do you place a priority on certain things?
Lunar New Year is one of my favorite and most important holiday of the year. It’s deeply rooted in tradition and I grew up with it. I now practice all the superstitious habits my grandparents practiced with my kids and I make sure we eat all the traditional dishes on Lunar New Year’s Eve. It helps me feel connected to my heritage and also allows me to share a part of our culture with my kids in a fun way.
Christmas is our favorite tradition as a family. Because we love decorating our home for Christmas, we started the tradition of buying our Christmas tree 3 days after Thanksgiving. We also keep the tree at least 2 weeks past new year’s eve to prolong the wintery festive feel in our space. Our kids love it and as adults we love it too.
Sunday Movie Night with kids! - Because I’m not home in the evening on weeknights, I make it a point to do sunday movie night on the couch with my kids and husband. My husband makes popcorn and we cuddle on the couch and watch a family friendly movie. It’s these small special moments that make my heart full and satisfied. It’s one of my favorite traditions at home.
How, if ever, do you prioritize your well-being? What are some things that you try to squeeze in on a normal busy day that you feel has impacted your day-to-day life?
I actually prioritize my well-being a lot because I find it helps me with managing stress on a day to day basis. I’m a creature of habit and love doing certain things on repeat. There is something very therapeutic about that for me. The first thing I do for myself is make a nice cup of cappuccino in the morning. My jura coffee machine is one of my favorite appliances in my kitchen. The smell, the first sip starts my morning off on the right foot because it’s the first few quiet minutes I get to myself in the kitchen. Then the chaos ensues, as I prep breakfast and the kids start to run around. After I drop off my kids, I work out. No matter how short or long of a workout I can squeeze in, I do it. Working out relaxes me and gives me energy. The last thing I do on repeat which gives me a sense of comfort and relaxation is my dinner at home. From Monday-Thursday I eat the same healthy meal (a bowl of bone broth, a side of green vegetables sauteed in garlic and ginger, and 2 ounce of protein). Being able to eat this way week after week for years makes me happy. My body craves it when I travel and it gives me a sense of comfort. I come back from dinner shift, take a shower and sit down to a quiet meal, a clean home-cooked meal.
What adversity has challenged you the most, yet made you a stronger person?
The pandemic has been the most challenging experience I’ve had to date. While the restaurant industry is a very competitive and tough space to be in and be successful at, it’s not an industry that could disappear overnight. For the first year of the pandemic, that’s essentially what happened. We were not allowed to open our restaurant for service. We were given the option of doing takeout and we knew that was not going to cut it and keep us afloat. It was better for us to just stay closed. We were essentially out of a job for 1 full year. To make matters worse, there was an uptick in anti-Asian sentiment during this time frame as well. Not only were we not able to open our businesses due to government restrictions, we began feeling fearful and apprehensive to even leave our home. The experience has definitely made me stronger.
What are you most excited about on the horizon? Do you have any collaborations coming up that you can share about?
I’m really excited about a new cookbook/memoir I want to write with my father. This has been a dream of mine and I think it’s the perfect follow up to our new show Chef Dynasty: House of Fang. Aside from that, I’ve been asked to do many guest chef appearances for notable female run businesses and social clubs. This process has allowed me to meet so many incredible female entrepreneurs and it’s been so uplifting to work with other women in different industries. There’s one collab coming up that I’m particularly thrilled about that involves jewelry! The women behind Cast Jewelry are amazing and I’m so grateful for all the opportunities that have come along the way since the show.
You meet so many inspiring women every day, how do you feel we can better support the motto of “Women helping Women?”
The best way to support the motto is to reach out to other women and help find ways to support what they do. When someone makes it a point to reach out and provide help or recognition, it creates a sense of community and gratitude and because of this, the recipient will want to pay it forward and do the same for other women. It has a ripple effect so just remember, you can be the one to start that ripple.
How would you describe your sense of style?
My sense of style veers towards classic chic with a touch of modern 80% of the time. I’m a huge fan of high waisted jeans and a tightly fitted bright colored quarter length cashmere sweater. It’s my go to uniform for work because it’s timeless. For date nights however, I LOVE dressing up. I love form fitting dresses and flirty necklines, bold rings, and earrings and almost never leave the house on a date night without a cashmere coat. So it’s 80% classic effortless chic and 20% glam!
What is your favorite splurge or investment “High Bar” piece in your wardrobe?
Bags and Jewelry are my favorite splurges. My Hermes Birkin 30 Craie is one of my favorite splurges because it’s a high bar piece that is timeless. I can dress it up or down and it always elevates my outfit.
What is your favorite trendy yet affordable “Side Bar” piece in your wardrobe?
Fendi tights!! The logo patterned tights is a trendy winter look that I’ve been obsessed with. I plan a lot of my date night outfits around these tights. A pair can set you back close to $400 which is not bad if you get good mileage out of it and can pair it with many different looks during the winter. Plus it’s been a cold year in the Bay, the tights have kept me warm on those nights I want to wear a dress, so it’s fashionable but practical too.
What is one thing on your wish list for Spring 2023?
The Fearless Muse ring from Cast Jewelry. I’m currently obsessed with their different collections and capsules. Their designs are bold, beautifully crafted and stunning. I’m looking to add a few new pieces to dress up my Spring and Summer outfits.
I am beyond grateful for the time, Kat, and for everyone reading I highly recommend that you tune into “Chef Dynasty: House of Fang” if you haven’t already and that next time you find yourself in San Francisco that you make a point to visit both House of Nanking and Fang! Cheers and Bon Appétit!
