Martin Yan

Martin Yan

A legendary television icon and host of more than 3,000 cooking shows around the world, Martin Yan is a Master Chef and a highly respected food consultant and chef instructor. He’s also a prolific cookbook author with a library of 30 titles, including the award-winning Martin Yan’s Feast, Martin Yan’s Chinatown Cooking (with an introduction by Julia Child), Martin Yan’s Quick & Easy, and Martin Yan’s China.

Born in Guangzhou, China, from a restaurant and grocery family, Chef Yan acquired a passion for cooking at an early age as a young apprentice in a popular restaurant in Hong Kong. He honed his skills further at the Overseas Institute of Cookery in Hong Kong and later received a Master Degree of Food Science at the University of California, Davis, where he also discovered a flair for teaching as a chef-instructor in the university’s extension program. In 1978, Martin launched the now-classic Yan Can Cook series, infusing cooking lessons with his brand of humor and skill.

For four decades, Yan Can Cook has been broadcast on public television throughout the United States. Generations of audiences have grown up watching his shows and learning the joy and wonders of Chinese and Asian cuisines. In the past decade, Chef Yan has filmed his popular series in Malaysia, Singapore, Vietnam, Korea and Thailand. In 2018, Yan Can Cook: Spice Kingdom, a 13-part series based in Chengdu, China, made its U.S. debut on public television. This will be followed by Taste of Malaysia with Martin Yan, a 13-part series produced on location throughout Malaysia, and another 13-part series of Korea Food Alive.

Teaching remains near and dear to Chef Yan's heart. He is a popular guest instructor at many top culinary institutions around the world: The Culinary Institute of America, Johnson & Wales University, and Le Cordon Bleu schools.

Chef Yan is also a prolific restaurateur. One of his restaurant projects, M.Y. China in the San Francisco Bay area, offers a gourmand experience.

Chef Yan is the recipient of numerous national and international awards and honors from notable institutions, which include: The James Beard Foundation Awards, The Antonin Carême Medal, The American Culinary Federation and the American Academy of Chefs.

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