Henry Hsu is a culinary guide and enthusiast with deep roots in Taiwanese cooking. Born to Taiwanese immigrants in Texas, he was shaped by his family's garden and kitchen, learning to prepare traditional dishes from a young age. His journey into the food world took him from college in Iowa, where he craved comfort foods, to Ecuador, where he began his own dumpling catering service. Henry’s diverse career includes stints in restaurant kitchens, on organic farms, and in architecture and furniture design.

Currently, he leads food tours for Edible Excursions in Berkeley and San Francisco, sharing his love for food, culture, and community. Henry also volunteers at Green Gulch Farm and has worked with local tofu maker Hodo Soy. He loves teaching and exploring the connections between food, culture, and place, and shares his passion for Taiwanese cuisine through cooking events and demonstrations.