Home Chef Jane

I immigrated to Cupertino from Taiwan in the 1980s, carrying a deep love for the comforting meals of childhood. 

My proudest achievement: raising a Stanford alum on the flavors of my kitchen. Inspired by Taipei street food  and the warmth of family kitchens, I blend traditional Taiwanese flavors with high-quality ingredients and a modern touch. 

Home Chef Lina

Lina’s love for baozi started in her grandmother’s kitchen, where she would watch soft dough transformed into warm, pillowy buns.

Those childhood memories turned into a lifelong passion—one she now shares through MamaMade. From the perfectly pleated folds to the burst of flavor in every bite, Lina pours her heart into each baozi, whether it’s a classic pork filling or a new creative twist.

Home Chef Kyo

Growing up in the lively alleyways of old Shanghai, I was raised on the rich tradition of home-cooked meals, where every family had its own secret recipes. As a child, he experienced the warmth of a community that shared more than just food—it was a way of life.

A meal was never just a dish; it was a piece of home, a bond between neighbors, and a reflection of the people who gathered around the table.

Home Chef James

As a second-generation Chinese American, I grew up in a home where cooking was a way to show love and share culture.

Now, as a home chef, I use food to bring people together—from ramen nights and yakitori skewers to homemade ice cream like soy milk with crunchy you tiao. Cooking for others has always been my joy, and now I’m excited to share those same flavors of home with you!

Home Baker Debbie

I started baking lighter, Asian-inspired cakes after moving to the Bay, incorporating my Chinese roots—American desserts were just too sweet!

What began as a hobby for friends and family quickly grew into a small, family-run bakery specializing in Asian-inspired cakes in Cupertino. Our best-seller? chicken floss buns—we make only a few dozen a day, and they’re always gone!