When Peter Chang came to Richmond, the buzz was deafening. The farm boy from Hubei province had been the hot ticket in D.C. as chef at the Chinese Embassy before making an escape worthy of a John le Carré novel. With his immigration status in a gray area, he became a bit of a rogue chef, bouncing from restaurant to restaurant and achieving a nearly mythical status as the increasing number of fans of his Sichuan-influenced cuisine flocked to each new spot.
Jan. 10, 2018