Head chef and co-founder of BIGFAN Alex Zhang shares his life in food
Alex Zhang shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Alex Zhang is head chef and co-founder of award-winning Michelin Guide restaurant BIGFAN. Drawing influences from China and Taiwan, they’re known for their top tier dumplings, bao buns and xiao chi — and their cocktails aren’t half bad either.
This Christmas, the Guinness Storehouse is transforming the Gravity Bar into an unforgettable festive experience. Combining spectacular 360-degree panoramic views with festive bites from an exclusive menu by BIGFAN and cocktails and music by Love Tempo, tickets for ‘Christmas Nights at Gravity’ are available now.
Here, Alex Zhang shares his life in food.
What are your earliest memories of food?
Steamed buns — that’s the simplest and sweetest taste from my childhood. Whenever my grandmother started kneading dough, the whole house would fill with the smell of yeast and flour. I would “help,” shaping the dough into all kinds of funny little figures, like playing with clay. When the steamer finally began to bubble and the lid was lifted, that moment felt like magic — the dough had turned into soft, plump, steaming buns, and the air was full of warmth and happiness. That was when I first realised that food could bring both comfort and memories.
How would you describe your relationship with food?
Food, to me, is more than survival — it’s a language of emotion. It expresses love, nostalgia, comfort, and connection. I use cooking to understand the world and food to tell my own story.
What was the first meal you learned to cook?
The first dish I ever cooked was scrambled eggs with tomatoes. I was a teenager, and my mother taught me how to control the heat. Watching the eggs turn golden from liquid form, I felt for the first time the joy of “creating flavour.”
How did working with food become your career?
I’ve always been better with my hands than with books. In middle school, during a class gathering, I cooked a dish for everyone. It not only filled our stomachs but also brought smiles and surprise — people genuinely loved it. That moment made me proud and made me realise that food can bring people closer together. It was the beginning of my culinary journey.
What’s your go-to breakfast?
Xiaolongbao, pan-fried buns, youtiao (fried dough sticks), tofu pudding, coffee, croissants, cereal with milk… I can’t live without breakfast! If I could, I’d have them all.
If you’re impressing friends and family at a dinner party, what are you serving up?
I’d create a fusion menu that combines Chinese and Western styles — traditional Chinese flavours presented with Western cooking techniques and plating. Or I’d use local Irish ingredients to reinterpret classic Chinese dishes. We got an opportunity to use Guinness Export Stout when designing a dish for our upcoming collaboration at the Guinness Storehouse, Christmas Nights at Gravity, using it to create a vinegar to go with our new dumplings. It’s my way of blending tradition with creativity.
Who is your culinary inspiration?
Every chef I’ve worked with and every teacher I’ve learned from. I truly believe you can learn from anyone, at any time, if you stay humble. But my biggest inspiration comes from my guests — their reactions and feedback constantly push me to improve.
What would your last meal on earth be?
Anything, as long as it’s shared with my family.
What’s your go-to comfort food?
Hand-pulled noodles — Chinese ramen.
What’s your go-to quick meal when you’re tired and hungry?
Instant noodles.
What is one food or flavour you cannot stand?
Animal offal.
Sweet or savoury?
Sweet — always!
Fine dining or pub grub?
I love both. Fine dining lets me express artistry, while pub food brings out human warmth. My ideal table would have both refinement and comfort.
Favourite restaurant in Ireland?
Chapter One. Their dishes are powerful yet gentle, full of creativity and attention to detail. It was my first Michelin-star workplace and a place full of unforgettable memories and learning experiences.
Best coffee in Ireland?
I really like Clement and Pekoe.
What are your thoughts on the Irish foodie scene?
Irish cuisine is awakening. Young chefs are fearless and innovative, and the connection between farms and restaurants is stronger than ever. The quality of local produce is exceptional — I just hope more people will recognise it.
What’s your favourite thing about cooking?
This is something I often tell my team. We have an open kitchen, and when I see a guest’s face light up as their dish arrives — the anticipation, the first bite, the smile, the quiet “mm” of enjoyment — that moment makes all the hard work worthwhile.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc. — mean to you?
Food is a form of communication. Sitting down to eat isn’t just about filling your stomach — it’s about sharing time, memories, and emotions. It reminds us of what it means to be human.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
Ireland has incredible seafood that deserves more promotion. I’d also love to see more high-quality, reasonably priced restaurants — not just an endless sea of pizza and burger joints.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Myself and Rob ate at Lena recently and we were served by Cathia (formerly of BIGFAN). She was great and the food and drinks were perfect, really enjoyed it.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
There are too many to name! But I want to thank my own kitchen team — they work incredibly hard and deserve all the respect and pride I can give them.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
It doesn’t matter if it’s fast, casual or fine dining. What matters is that everyone knows exactly what they are doing in that particular situation, and the team is in sync. Meeting the customers’ expectations and delivering consistently, this for me is perfect.
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