Hsiao-Ching Chou is the former food editor at the Seattle Post-Intelligencer newspaper. She has appeared on national television and radio, including “Anthony Bourdain: No Reservations” and “The Splendid Table.” After she left the P-I in 2007, she started a public relations firm that focused on restaurants. Her clients included Tilth, Matt’s in the Market, Canlis, and Pagliacci Pizza. Currently, she’s the director of communications at Institute for Systems Biology, a nonprofit biomedical research organization in Seattle. She keeps one foot in the food world as an instructor at Hot Stove Society, chef Tom Douglas’s cooking school at the Hotel Andra in Seattle. She’s also a member of the James Beard Foundation’s cookbook committee. She also blogs at mychinesesoulfood.com.

hsiaoching.chou at gmail dot com