Steven’s culinary roots run deep. His father’s journey started in Chinatown, NYC, working in food supply by day and in restaurants by night. His mother and grandmother built their own food businesses in Washington, D.C., keeping traditional Taiwanese cooking alive. Steven spent his childhood learning the trade—wrapping wontons instead of watching Saturday morning cartoons, working in kitchens, and hauling wholesale food deliveries across the DMV.

Before launching Uncle Ping’s, Steven spent 12 years in Colorado’s regulated cannabis industry, helping grow businesses on a national scale. But the pull of his family’s culinary legacy was too strong to ignore. Returning to the East Coast, he set out to bring the dishes that shaped him—especially the slow-braised pork inspired by his grandmother’s cooking—to food lovers looking for something real, fresh, and deeply rooted in tradition.