Christopher St. Cavish is an American food writer, researcher and author. He has lived in Shanghai, China since 2005.
He spent 10 years cooking professionally in kitchens in Miami (for Norman van Aken), New York (at The Maidstone Club) and Shanghai (for Paul Pairet).
In 2006, he chronicled a motorcycle trip across China and began to move out of the kitchen.
He is the creator of The Shanghai Soup Dumpling Index (2015); the founder of stcavish + co, a resource and advisory company for F&B professionals and chefs interested in, or coming to, China (2021); the writer and host of saintcavish, a WeChat and YouTube account about restaurants and food in China; and the author of 洋盘：迈阿密青年和上海小笼包 (2023), a Chinese-language memoir of life in China, his family’s long missionary history in the country, and essays on Chinese food and food culture.
Writing
Lucky Peach (RIP), Serious Eats, 小鸟文学 and The Los Angeles Times, among many others.
Business
stcavish + co, a professional food advisory that fosters ties between F&B professionals from abroad with their counterparts in China, and offers commentary and analysis on China’s restaurant and beverage industries.
Contact me.
Available for writing commissions anywhere in China, speaking engagements and media commentary.
