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Chef Of The Week
Jarrett Wrisley is a freelance writer, restaurant owner, and cook. Wrisley studied at Beijing University, where he learned how to speak Mandarin Chinese, and developed a love for soulful Chinese cooking. Several years later he returned to China, and began writing about Chinese food in Chengdu, the capital of Sichuan Province. He later worked in Shanghai for six years as a restaurant critic and food writer, before relocating to Bangkok. Click here to learn more.
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