In 2017, Chef’s wife Polly was diagnosed with stage 4 lung cancer. For more information on Blue Dragon click here.īorn out of disappointment in variety and quality of options in the market while trying to find quick vegan options for his wife, Chef Ming Tsai created MingsBings, a delicious veggie patty. Blue Dragon was named one of Esquire Magazine's " Best New Restaurants 2013" and one of Zagat's " 24 New Restaurants You Need to Know About Around the US". The tapas-style menu features Ming's East-West approach with a twist on traditional pub favorites. In early 2013, Ming opened his second restaurant Blue Dragon - an Asian gastro pub located in the Fort Point Channel area of Boston. In June 2017, after 19 years of excellence, Ming closed Blue Ginger to pursue other opportunities. In 2012, Boston Magazine ranked Blue Ginger as one of the 50 Best Restaurants. In 2009, Ming and Blue Ginger won IFMA's Silver Plate Award in the Independent Restaurant category recognizing overall excellence in the country. In 2007, Blue Ginger received the Ivy Award from Restaurants & Institutions for its achievement of the highest standards in food, hospitality and service. The James Beard Foundation crowned Ming " 2002 Best Chef Northeast" and since 2002, the Zagat Restaurant Guide rated Blue Ginger within the " Top 5 of Most Popular Restaurants". That same year, Esquire Magazine honored Ming as "Chef of the Year". In its first year, Blue Ginger received 3 stars from the Boston Globe, was named " Best New Restaurant" by Boston Magazine, and was nominated by the James Beard Foundation as " Best New Restaurant 1998".
In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and Beyond with the restaurant's innovative East-West cuisine. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master's Degree in Hotel Administration and Hospitality Marketing. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi. During this time, Ming spent his summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. From there, Ming continued to Yale University earning his degree in Mechanical Engineering. In high school, Ming headed east to attend school at Phillips Academy Andover. His experience taught him about restaurant operations and most importantly, the art of making customers happy through food. Raised in Dayton, Ohio, he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. Ming's love of cooking was forged in his early years.
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