Our heritage

The Pang Family

The Pang Family: a lineage of passionate cooks, creative entrepreneurs, and ever-hungry eaters.

Jeremy says,

"On both sides (both mums and dads) my familial lineage is filled with hungry, passionate people, with a desire to share good food and gather family together.

Mum’s side is from Guandong (Canton) where our family there still owns a popular hotel and large restaurant. I remember visiting when I was a teenager and being amazed at how they roasted their ducks and bbq pork. They had a round 'walk-in' traditional roasting oven made out of thick walls of clay, with a a big chimney at the top. There were small wind tunnels built into the sides of the wall to create a natural 'wind drying' process whilst hanging the meat on the inside walls above coal pits. This elaborate set up was just amazing, and inspired me even then.

My dad's family originated from a town near by Shanghai on his mums side and Jiangxi (central south China) on his dad's side. The first time I travelled there, we were greeted with an entourage of police cars and motorbikes and bicycles - each one carrying huge long lines of fire crackers to let the rest of the families in the village know that we had arrived and should be fed! There are 1000 Pangs in the town! Banquet after banquet we feasted for over twenty four hours, we’d never eaten so much or for so long."

Kowloon BakeryLondon Chinatown

Kowloon Bakery

"Both of my parents grew up in Hong Kong, migrating to the UK in the 60’s. Mum’s father, Tim Ho, was a Chinese baker and dim sum specialist back in Hong Kong. When they moved to London he opened Kowloon Bay Bakery (now called Kowloon Restaurant) on Gerard Street. Later granddad sold the bakery and moved to Manchester to open up a new shop- Ho’s Bakery, which was passed onto my uncles when Grandad wanted to retire. Ho's bakery is still running now and is proudly one of the first serious establishments in Manchester’s Chinatown.

Dad’s family migrated after spending years on living in a refugee camp, a far more serious life than we could ever imagine. When they migrated to the UK in the 60’s my Grandma opened a little take away called Dragon. So Dad and his seven siblings all grew up in the kitchen of the restaurant, learning the trade, how to be efficient, how to run a business etc. though in the end no one ended up taking over the business. All the uncles on my dad's side are still incredibly competitive in the kitchen and never give away their secrets. They seem to get a kick out of telling you how not to do something and then tell you why their recipe is better!

So I come from a long line of eaters, gathers, and hard workers. Proud to carry on the feasting and feeding tradition that lies in the heart of every Pang."

We will wok you
Meet ourchefs
Learn . Laugh . Eat

Head Chef & Founder

Jeremy Pang

The young and talented chef Jeremy comes from three generations of Chinese chefs. Being surrounded by food connoisseurs Jeremy developed his passion for food and cooking at an early age.

After several career changes, Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts. In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes.

Following the success of his mobile kitchen and help from sponsors, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, a well-thought-out location near London’s Chinatown and surrounded by some of the finest restaurants in the capital. Since then, the School has gone from strength to strength, winning The British Cookery School Awards in 2014, and teaching over 60,000 students the secrets of Asian cuisines - right in the heart of London.

Jeremy is now also a regular chef on Channel 4’s Sunday Brunch, and has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped, and exploring different delectable dishes in Hong Kong Diner. His latest venture is into the world of supermarket grocery products. Determined to make good, authentic, Asian food accessible to everyone, Jeremy has designed three different flavours of Stir-Fry Kits, as well as two Bao Bun Kits - teaching people how to make delicious Taiwanese Bao Buns, in the comfort of their own home, and in just 30 minutes.

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Chef Tutor

Emma Chung

A passionate cook with a multi-cultural background, Emma is the most recent member of the team.

Originally from Hong Kong, Emma grew up in Shanghai and developed a love of cooking from a young age. She learned about asian cooking by watching her grandmother and father feed her enormous extended family. Having lived in China, France, and the US, no matter where she is she always finds a way to cook food that reminds her of home.

She followed her love of pastry and studied French patisserie at Le Cordon Bleu, Tokyo. She then returned to her asian roots when she moved to London and started working as a Chef Tutor at the School of Wok. Her favourite classes to teach are anything involving flour - be it steamed bao buns or dumplings. Having grown up near the ocean, her favourite dishes are anything involving seafood.

As a Chef Tutor, Emma is engaging, enthusiastic, and her love of food shines through the care she puts into preparing every dish. Emma’s favourite part of her job is being able to talk about all the delicious food she grew up eating during her classes, and now also on Youtube!

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Cookery School Operations Manager

Shannon McAuliffe

A globetrotter with a passion for teaching, Shannon brings both a vast culinary experience and his organisational flare to the management of School of Wok.

Born in Jersey but spending his childhood between South Africa, England and the Channel Islands, Shannon made the plunge into professional cooking at the age of 18 when he enrolled at the Tante Marie Culinary Academy, the UK’s longest standing cookery school based in Woking, Surrey. Graduating with a Diploma in Cordon Bleu cookery, Shannon continued to pursue his training in French cuisine by moving to France to work as a professional chef. Spending the next 7 years cooking around the globe - from France, to Spain, Australia and even an 8-month stint across Asia - Shannon then returned to his alma mater, Tante Marie, to train not as a chef, but as a cookery school teacher.

School of Wok is the culmination of Shannon’s travelling, training and teaching. Working as the Cookery School Operations Manager, Shannon’s dexterity with different cuisines enables him to lead large groups of students through anything we throw at him, while his strong organisational skills and friendly teaching manner ensure everything runs smoothly and to time: from public classes to stock deliveries, food festivals and corporate events. And we’ve never seen anyone pick up Dim Sum so quickly.

Shannon’s highlight of his time at School of Wok? “The satisfaction of someone leaving the building with knowledge they didn’t have when they came in.”

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Assistant manager and chef tutor

Ruby Hazel

Ruby is our resident Australian anglophile, with a big personality and an even bigger passion for food. As our school Assistant Manager, she provides fun and feisty classes while jamming in as many fun facts (and hilarious jokes) as possible.

Born and raised south of Sydney, New South Wales, Ruby learnt culinary secrets from her English mother and Indian grandmother. Never shying from a spicy curry or trying new and exciting recipes. After finishing school, Ruby moved to one of Australia's hospitality hotspots, Melbourne and started a lengthy stint in food and beverage. Finally finding her place most at home in the kitchen with a sense of humour and a sharp knife.

Off jet setting around the world, exploring all things food, travel and adventure, she finally put down roots in the UK. One husband, a house and two children later, she landed a job at the School of Wok. Her passion and love for food shines through all the cuisines that the school has to offer. Now on the School YouTube channel you can find Ruby most in her element in front of the camera.

“Being a chef tutor is a huge buzz on its own. Coupled with some of the most unique ingredients and cooking techniques, it doesn’t get much better. I find it's far easier to learn in a relaxed and fun atmosphere and that is exactly what The School of Wok offers.”

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Chef Tutor

Natalia Middleton

Natalia was born in Brazil, but grew up in both the United Kingdom and New Zealand. Her passion for cooking was ignited during a childhood spent bouncing between the sights, sounds and tastes of her father’s restaurants and Nana’s kitchen.

Natalia has been working in the hospitality industry since she was fifteen years old. After completing her Criminology Degree at Auckland University, Natalia moved to the UK to attain a full professional diploma at the World renowned Leiths School of Food and Wine in 2015.

Since completing the Leiths School of Food and Wine Diploma, Natalia has spent her time in a wide range of roles. From working as a private chef for high profile clients in Spain to some of the most creative large catering companies in London. She has worked in two head chef roles, one at a local hot spot wine bar, and then again at a popular cafe.

It was during her time as a head chef that Natalia discovered a true passion for teaching, which she returned to Leiths to do. Whilst there, Natalia completed her Level 3 Award in Further Education and Training and recently supplemented her knowledge with a certificate in leadership and management.

Natalia has been working full-time at School of Wok since June 2019. Her favourite classes are Thai and Vietnamese. Natalia’s combination of classical training, teaching ability, wide-ranging experience and unquestionable passion for food ensures that she is able to impart a wealth of knowledge, tips and tricks into her fun-filled classes.

In her free time Natalia is an ambassador for a non-profit that helps create a more diverse and inclusive hospitality industry. She can otherwise be found wandering the green spaces of London with her husband and their dog.

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