Every dessert tells a story—mine blend Asian flavors with American classics to create something familiar yet surprising.
Marcus discovered his passion for baking at 16 while helping in his parents' Chinese restaurant in Chicago. Now 31, he combines his Chinese-American heritage with formal pastry training to create unique fusion desserts that honor both traditions.
After graduating from the Culinary Institute of America, Marcus worked as a pastry chef in New York before becoming a food photographer and recipe developer. His dual expertise allows him to create visually stunning desserts that perform perfectly in home kitchens.
His signature creations include black sesame brownies, matcha tiramisu, and red bean-filled cookies that bridge cultural divides through flavor. Marcus approaches recipe development methodically, often testing dozens of variations to achieve the perfect balance.
When developing recipes, Marcus prioritizes accessibility, ensuring ingredients can be found in standard grocery stores or with simple substitutions. He believes food is the most universal language and uses his platform to celebrate cultural exchange through the universal love of sweets.
