Lillian Chou is a cook and food writer. Born in Brooklyn, NY, she’s lived in Beijing since 2009. Chou is a consultant for China’s first and only school to serve locally foraged meals, collaborating with small organic farms. She has an A.O.S. in culinary & pastry arts, and restaurant management, and has worked with the world’s top chefs. A former food editor for Gourmet magazine and Time Out Beijing, she has worked as a restaurant cook, food stylist, recipe developer, culinary instructor, caterer, pastry chef, food writer, television presenter, and photographer. She has written for many publications including Travel+Leisure, Condé Nast Traveler, The Los Angeles Times, and Saveur.