Kaichi Huang earned a Le Cordon Bleu culinary certificate in San Diego and trained at a renowned local restaurant. After becoming a mother, she founded Kaichi’s Kitchen, a private dining service that blends seasonal, locally sourced ingredients with festive cultural traditions. Her cuisine fuses Eastern and Western flavors, reflecting her philosophy of living in the moment.

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黃凱琪 (Kaichi Huang) 於聖地牙哥取得藍帶廚藝證書，並在當地知名餐廳累積實習經驗。成為母親後，她創立「凱琪廚房」，以私廚形式，將在地當季食材與節慶文化巧妙結合，創作融合中西、充滿情感的料理，傳遞「活在當下」的烹飪理念。

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