i. Biography
Her standard stays simple: "It should just be delicious." That line defines the work after the line cook grind, through Eleven Madison Park, where Connie Chung served as sous chef until 2020, and into the broader remit she holds now. The throughline is not ornament; it is control, clarity, and food that lands cleanly.
The Path
The foundation sits at University of California, Berkeley, where Connie Chung trained before moving into New York kitchens that test pace, discipline, and consistency at every service. At that level, the craft is less about declaration than repetition: tight execution, steady judgment, and an ability to keep flavor direct. By the time Connie Chung reached Eleven Madison Park, that standard was already in place, and the sous chef role until 2020 marked a point where technical rigor and reliability had been established in one of the city’s most exacting rooms.
The Work Today
Since 2020, the kitchen at the restaurant she co-founded has been shaped by Connie Chung in a role that extends beyond the pass. As she puts it, "As Chef and Co-Founder, I develop the menu and oversee daily operations." That scope allows her to steer both the structure of service and the food itself. The aim is plain: bring traditional Chinese flavors and dishes forward, while making Chinese Food more approachable and modern. In practice, that means keeping the work legible without flattening it—recognizable flavors, considered presentation, and technique in service of accessibility rather than display.
Signature
Connie's signature dishes include Mandarin Duck. The dish fits the wider brief: a traditional reference handled with the restraint and finish that define the kitchen.
In Their Words “I want to bring more traditional Chinese flavors and dishes to the forefront and make Chinese Food more approachable and a bit more modern.” “The most exciting part of my job, by far, is being able to have more control over the menu than ever before in any previous job.”
Acclaim
Recognition followed the restaurant soon after Connie Chung took the lead. Eater New York reviewed the restaurant in 2020, placing it into the city’s new-opening conversation at a moment when that field was being watched closely. Condé Nast Traveler included it in its 2021 coverage of the best new restaurants in New York to eat in now, confirming the attention around the project and the reach of Chung’s approach to translating tradition in a New York context.
Profile updated July 2026
FAQ
Asked of Connie
What is Connie Chung's current role?
As of 2026, Connie Chung is Co-Founder and Chef.
Where did Connie Chung train or study?
Connie Chung trained at University of California, Berkeley.
What recognition has Connie Chung received?
Eater New York, review of Milu (2020).
