Wild Flavors Guardian

Some chefs cook food. WU Tao serves mountain souls on plates. No English, no diploma, no Michelin star - only hands that speak the language of soil and rain. 

In his self-built timber courtyardbeneath Jade Dragon Snow Mountain, this Miao guardian translates forests, streams and clouds into edible poetry. 

ROOTS DEEPER THAN PINE

Born in a mist-locked Miao village, WU Tao learned earth’s pharmacy from his grandfather - which bark heals burns and petals calm storms in the belly. Today, his kitchen weaves these secrets into flavors. Every beam of his restaurant was shaped by his hands from storm-felled timber — a dialogue between carpenter and forest.  

THE PORTABLE MOUNTAIN VISION

Wu Tao dreams of carrying Yunnan’s essence into global kitchens. With a portable stove and foraged treasures, he longs to share Yunnan’s mountain stories through taste, kindling conversations between distant lands. He imagines wild morels dancing with Arctic cloudberries, or Dali honey softening Spanish Iberico ham - ingredients meeting like old friends, sparking flavors yet unnamed. 

For him, every dish is an invitation to understand these mist-wrapped peaks. Not bound by geography, only by season and respect.

SEEDS PLANTED IN TRUST

For his daughter giggling among herb jars and newborn son breathing mountain air, Wu Tao insists food must honor its origins. No pesticides, no compromises — just chickens that roamed free, mushrooms kissed by dawn. 

Some call it impractical. To him, it’s the only inheritance that matters.