Jeremy Pang comes from three generations of Chinese chefs, whose grandfather owned and operated his own Chinese pastry shop in Chinatown in the 1960's. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy.
After graduating as a Biochemical Engineer and working for various companies, Jeremy went to the Le Cordon Blue Institute, where he had the opportunity to reinforce his food knowledge and cooking techniques. After working in several restaurants and spending time as a travel journalist in South East Asia, in autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. In May 2012 School of Wok opened its headquarters in Covent Gard
Over the years Jeremy's expertise in the Chinese food industry has continued to gain recognition with recent publicity and reviews in the Sunday Times, Delicious Magazine Online, BBC Good Food, ES Magazine and many more. Recently he has achieved finalist places at the British Cookery School Awards in two separate categories (Best Young Rising Start and Best Specialist Cookery School). He also produces short films and on-screen recipe demonstrations to his skillset, creating accessible jargon-free lessons that both intrigue audiences as well as give them a bit of confidence in the kitchen.en.