RICH WANG

Minyoli

Chef Rich Wang is the chef and founder of Minyoli, a Chicago restaurant dedicated to preserving and reimagining the flavors of Taiwan's juan cûn military village cuisine. Born and raised in Taipei, Taiwan, Wang moved to Chicago with his family as a teenager and received his culinary training at Kendall College. 

Over the course of his career, Wang has worked in some of Chicago's most acclaimed kitchens, including Michelin-starred Boka and James Beard Award-winning Fat Rice. In 2019, he traveled to Lanzhou, China - the country's renowned center for hand-pulled noodle making - to study the craft and became a certified Chinese Style Noodle Maker. He later joined Chef Tam Kwok Fung at the Michelin-starred Wing Lei Palace in Macau, further refining his technique and culinary perspective. 

In 2023, Wang returned to Chicago to open Minyoli, where he blends traditional Taiwanese recipes with Western and Chinese culinary techniques to tell the story of his childhood through food. His thoughtful approach to preserving Taiwan's culinary heritage has earned national recognition. In 2026, Minyoli was featured on the cover of FSR magazine's Top 50 Independent Restaurants issue and received a Jean Banchet Award nomination for Outstanding Hospitality. Previously, Bon Appétit named Minyoli one of its Most Anticipated Restaurant Openings of Spring 2024.