Yuan “Papa” and Mei “Mama” Teng
Founders / Proprietors
In May 1990, Mama and Papa opened the original Jeng Chi in the Chinatown Shopping Center. A small family restaurant, it was not long before news of the hand-made dumplings and authentic Taiwanese dishes spread through the streets of Richardson.
Although you won’t find Papa at the register or Mama at the wok as much these days, these two just can’t stay away from the family and friends that have become an integral spirit of the Jeng Chi brand. Chances are good you will see them conferring with the many family members who continue to operate Jeng Chi with the same pride and dedication that started it all 30 years ago.
Francisco “Chico” Teng
CEO / Co-Owner, Jeng Chi Foods Corporation
One of the four Teng children, Francisco worked with his parents at Jeng Chi in the original location starting in 1990 and left the business for a brief career in marketing. While working at the family restaurant, he graduated from Richardson High School and went on to study business and art in college. He returned to the family business in 2003 and took an apprenticeship with the Howard Hotel (Taipei City, Taiwan) where he perfected his pastry skills. In 2007, he began managing Jeng Chi under Papa’s tutelage. He took over the family operation in its entirety in 2013, including moving Jeng Chi to its new larger, expanded location.
Francisco attended the University of North Texas. He and his wife, Janelle, enjoy creating large scale steel art installations. Most of the designs and fixtures you see at Jeng Chi are Chico’s design – most notably the family style “lazy-susan” round tables, round door and chandeliers. In his “spare time”, Chico is a devoted father to his daughter Paige and his canine kiddos – Sonny and Molly.
General Manager / Co-Owner, Jeng Chi Foods Corporation
Janelle began her career in the hospitality industry with Marriott Hotels and Resorts in Des Moines, Iowa. Janelle’s Dallas-based experience in large scale event planning continued to grow in the early 2000s. Prior to her marriage to Francisco in 2013, Janelle was the owner and General Manager of the successful Dallas based Absinthe Lounge. After joining the Teng family, she and her husband partnered to bring their collective talents as restaurateur and savvy lounge entrepreneur to the growing and expanding Jeng Chi brand. Together they realized some big dreams and the growing pains of adding the Café and Bar to the Jeng Chi space. You will see Janelle often on the floor with her staff, troubleshooting the POS (ha, ha – ask her) but most importantly ensuring that Jeng Chi’s guests (who she considers family) will be returning again for dinner soon. In her down time, Janelle enjoys sewing elaborate costumes for herself and her daughter Paige and taking walks with her dogs Sonny and Molly.
Team of Wok Chefs
The team of stir fry chefs include these well trained and experienced chef's from the states of Canton, Fujian and Shan Dong.
Shoko Teng joined the family business in 2007. As an Assistant Manager she plays an important role in the daily opening operations of our family business. She can be counted on to be a firm but fair leader to the front of the house staff. Her commitment to great guest service makes her a valued leader at Jeng Chi Restaurant.
Customer Service Manager
Mai Vu joined our family business immediately following the opening of our current location in 2013. It was while attending university she began to see how a career in hospitality would fit her personality. Her positive attitude, commitment and strong work ethic made Mai an obvious fit as a Jeng Chi Customer Service Manager and she was promoted in 2014. She is focused on our diners and carry out customer's needs and challenges herself to exceed guest expectations by offering consistently high quality service.
In early 2022 Jeng Chi recruited Zhirui (Lilly) Song to the kitchen as the Production Manager in the dumpling department. Her leadership skills bring together a dynamic team who produce the small juicy dumpling, boiled dumplings, wontons and other items critical to the Jeng Chi menu. Lilly offers provides excellent tutelage in the art of dumpling making to new members who in turn have become dedicated employees. When she's not folding dumplings with her crew, she spends time playing ball with her two big puppies, Bear and Panda.
Pablo Gonzalez joined our leadership team as the Kitchen Manager at Jeng Chi in 2022. With twenty years of experience in the restaurant industry and a background in software engineering he brings valuable skills to our family business. He is dedicated to recruiting talent, managing workflow and maintaining operational efficiencies. His attention to choosing high quality products is key to our business success. As a bonus we're lucky to have found someone with a high competency with computer technical issues that come along with running our day to day operations. When not fulfilling vendor orders at Jeng Chi, Pablo enjoys spending time with his dog Bengie the Chihuahua.
In 2022 Jeng Chi had the good fortune to bring Craig Reeves into our family business as Bar Manager. He has brought freshness and vitality to our beverage service. His original cocktails have been featured in Dapper Magazine and Texas Monthly's Best Margaritas in Texas edition. A previous owner of the historical Greenville Bar and Grill, it seems obvious he loves the history of libations. Craig worked with celebrity chef Tom Colicchio at Craft/Dallas and Craft/LA as service director and beverage director. While working as the GM at 7 Grand in LA he took on a strong love for all whiskey and the art of classic bartending . He brings the devotion to fine whiskey cocktails to Jeng Chi. He says "I was making classic cocktails way back when the were just called cocktails!" In addition to crafting original house cocktails he also has a passion for music. You can see him play in one of his many bands out about in all the hot spots or he may zoom past you with his BMX crew.