Who is the CEO/Owner of Din Tai Fung?

Din Tai Fung, the internationally acclaimed Taiwanese restaurant chain renowned for its xiaolongbao (soup dumplings), was founded by Yang Bing-yi in 1958. Following his passing in March 2023, the leadership mantle has been passed to his descendants, with his eldest son, Yang Ji-hua, serving as the current owner and CEO, and grandsons Albert and Aaron Yang overseeing operations in North America.  

About the Yang Family and Din Tai Fung

Yang Bing-yi, originally from Shanxi, China, established Din Tai Fung in Taipei, Taiwan, initially as a cooking oil retail business. In the 1970s, facing declining oil sales, he and his wife, Lai Penmei, transformed the business into a restaurant specializing in xiaolongbao. This strategic pivot led to the brand's global acclaim.  

After Yang Bing-yi's passing in March 2023, his eldest son, Yang Ji-hua, assumed leadership of the company, continuing the family's commitment to quality and culinary excellence. Under their stewardship, Din Tai Fung has expanded to over 170 locations worldwide, including recent openings in New York City and planned expansions in Scottsdale, Arizona.

History of Ding Tai Fung

Yang Bing-yi: Founder (1958–2023)

• Established Din Tai Fung as a cooking oil retailer in 1958.
• Transitioned the business to a restaurant specializing in xiaolongbao in the 1970s.
• Expanded the brand internationally, earning Michelin stars and global recognition.

Yang Ji-hua: CEO (2023–Present)

• Assumed leadership following his father's passing.
• Oversees global operations, maintaining the brand's reputation for quality and consistency.
• Continues to expand Din Tai Fung's international presence.
• Albert and Aaron Yang: Co-CEOs of Din Tai Fung North America.
• Lead the brand's expansion and operations in the United States.
• Opened the largest Din Tai Fung location in New York City in July 2024.
• Plan to further expand the brand's footprint across North America.

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Why is Din Tai Fung Unique?

Din Tai Fung is celebrated for its meticulous preparation of xiaolongbao, each crafted with precision to achieve the perfect balance of thin dough and flavorful filling. The brand's commitment to quality, consistency, and exceptional service has earned it numerous accolades, including Michelin stars for its Hong Kong branches.  

The recent opening of its largest location in New York City, a 25,000-square-foot restaurant seating 450 guests, exemplifies Din Tai Fung's dedication to providing an immersive dining experience. The restaurant features an open kitchen where guests can observe the intricate dumpling-making process, adding a theatrical element to the dining experience.  

Under the leadership of the Yang family, Din Tai Fung continues to honor its rich heritage while embracing innovation, ensuring that it remains a beloved destination for culinary enthusiasts worldwide.