Danny Chu Author

Danny Chu is a former foreign currency trader who left the corporate world and followed his passion to Japan to learn more about shojin ryori, the art of Japanese Zen cuisine. With hard work and unwavering determination, Danny mastered traditional Zen temple cooking and became the first shojin ryori chef in Singapore. He ran Enso Kitchen for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnered rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite and The Peak magazines, as well as The Business Times and Channel News Asia. Although Shojin Ryori is Danny’s first cookbook, it has since won Best in the World in the Gourmand World Cookbook Awards under the category of Best Japanese Cuisine Book in 2015. Currently based in Taiwan, Danny hopes to share more of his shojin cooking through cooking sessions and subsequent cookbooks