Chairman, Din Tai Fung
Touting consistency as a virtue, he continues to lead his family-owned restaurant chain to new heights
When current CEO Warren Yang joined the business in 1996, Din Tai Fung had already been hailed by the New York Times as one of the top ten restaurants in the world. The flourishing chain’s beginnings were quite humble, starting out as a cooking oil store that Yang’s parents—Yang Bing Yi and his wife Lai Penmei—converted to a dim sum eatery when the original business fizzled out. A chef the Yangs hired brought the xiao long bao concept from China, and the family kept on refining the process until Din Tai Fung became the restaurant that arguably made xiao long bao world-famous.
In 2010, Din Tai Fung’s first Hong Kong branch, at Silvercord in Tsim Sha Tsui, was awarded one Michelin star, making it the first Taiwanese restaurant to have earned the distinction. Today, Din Tai Fung has branches overseas in Australia, China, Hong Kong, Indonesia, Japan, Macau, Malaysia, the Philippines, Singapore, South Korea, Thailand, United Arab Emirates, United Kingdom, and the United States.
Did You Know?
Warren Yang’s brother Frank runs the Din Tai Fung operations in the United States, where they operate 13 locations on the West Coast.