Executive dim sum chef at Jing Fong in Chinatown

Jin Ruan

KITCHEN CRED: After high school, he learned how to make dim sum at a restaurant in Shenzhen, in southeastern China, from 1992-2001. Taking the skills he learned from the head chef there, he came to the U.S. to accept the head chef job at Gum Fung in Flushing, Queens, which is now called Jade Asian Restaurant. He was later transferred to Jing Fong Chinatown and became its executive dim sum chef. FAVE FALL DISH TO MAKE AT HOME:

I love making my family mooncake to celebrate Mid-Autumn Festival (a harvest fest celebrated by Chinese, Korean, and Vietnamese people.) I also like steaming chicken with salt, ginger and scallion. ONE INGREDIENT I HATE:

I hate cooking with MSG because it dehydrates people and myself, and it gets one so thirsty. WHEN I’M NOT COOKING: I am in Atlantic City because: 1: It’s a little get away for my family; and 2: casino! 5 TOOLS EVERY COOK SHOULD KEEP IN THEIR KITCHEN:

Cutting board, mixer, knife, kitchen scale, roller. JUNK FOOD I CAN’T LIVE WITHOUT:

Salted peanuts and mixed nuts. BEST DISH I’VE EVER EATEN:

A hamburger with onion rings on top at 360 Restaurant at CN Tower in Toronto, Canada. This burger was amazing because I was with my daughter and the bread was so soft—I’m a bread guy—and the onion rings on top were delicious.