Our Team

Yuan “Papa” and Mei “Mama” Teng

Founders / Proprietors

Yuan and Mei Teng

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.

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

EO / Co-Owner, Jeng Chi Foods Corporation

Francisco Teng

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.

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.

Janelle Teng

General Manager / Co-Owner, Jeng Chi Foods Corporation

Janelle Teng

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.

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.

Shoko Teng

Assistant Manager

Shoko Teng

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 Jeng Chi Restaurant.

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 Jeng Chi Restaurant.

Ping Lee

Executive Chef

Ping Lee

Chef Ping Lee is the Executive Chef at Jeng Chi Restaurant. Chef Lee was born in Taiwan to a family of chefs. At the age of 15 he began culinary school. His noticeable performance earned him a recruitment to the luxurious 5 star Ambassador Hotel as the Sous Chef at its famed banquet department.

At 35, Ping Lee moved his family to Shreveport, LA to begin a new family business. His restaurant became a local favorite. He turned the thriving business over to his niece and relocated to the DFW area with his wife and pet pig.

In April of 2017 Chef Lee was recruited by Jeng Chi and he began a new phase of his career as the leader in our bustling kitchen. He brings all his skills to our kitchen creating delicious seasonal entrees and consistent quality to the dishes our guests have come to know and love.

Chef Ping Lee is the Executive Chef at Jeng Chi Restaurant. Chef Lee was born in Taiwan to a family of chefs. At the age of 15 he began culinary school. His noticeable performance earned him a recruitment to the luxurious 5 star Ambassador Hotel as the Sous Chef at its famed banquet department.

At 35, Ping Lee moved his family to Shreveport, LA to begin a new family business. His restaurant became a local favorite. He turned the thriving business over to his niece and relocated to the DFW area with his wife and pet pig.

In April of 2017 Chef Lee was recruited by Jeng Chi and he began a new phase of his career as the leader in our bustling kitchen. He brings all his skills to our kitchen creating delicious seasonal entrees and consistent quality to the dishes our guests have come to know and love.

Neftali “Nefti” Casanova

Executive Pastry Chef

Neftali Casanova

This native Texan began his career in pastry in 2003 in Lubbock. His honed his craft working in a few specialized chain and privately owned bakeries. Nefti joined Jeng Chi in the Fall of 2012. He apprenticed under Francisco Teng. He finds working with chocolate very exciting and enjoys his work because sweets make people happy.

This native Texan began his career in pastry in 2003 in Lubbock. His honed his craft working in a few specialized chain and privately owned bakeries. Nefti joined Jeng Chi in the Fall of 2012. He apprenticed under Francisco Teng. He finds working with chocolate very exciting and enjoys his work because sweets make people happy.

Vega Liu

Lead Business Analyst

Vega Liu

Vega was raised in Taipei, Taiwan and was a social worker until she was drawn to the US to pursue higher education in 2009. After receiving her MS from UNT, she came to the difficult conclusion that it was time for a career change.

An introduction to the Teng family and an understanding the endeavors of Jeng Chi Restaurant, a bond was forged. Under the encouragement of Jeng Chi’s owners, Vega went back to school and earned an MBA from TAMUC to join Jeng Chi’s management team. Since March of 2017 Vega has devoted herself to the innovation and development of Jeng Chi. Vega and her husband love the lifestyle Richardson offers and built their family home with two cats right here in our neighborhood.

Vega was raised in Taipei, Taiwan and was a social worker until she was drawn to the US to pursue higher education in 2009. After receiving her MS from UNT, she came to the difficult conclusion that it was time for a career change.

An introduction to the Teng family and an understanding the endeavors of Jeng Chi Restaurant, a bond was forged. Under the encouragement of Jeng Chi’s owners, Vega went back to school and earned an MBA from TAMUC to join Jeng Chi’s management team. Since March of 2017 Vega has devoted herself to the innovation and development of Jeng Chi. Vega and her husband love the lifestyle Richardson offers and built their family home with two cats right here in our neighborhood.

Jane Yimsiriwattana

Assistant Manager

Jane Yimsiriwattana

Jane joined our family restaurant in 2014. The pride Jane takes in sharing our authentic Taiwanese cuisine and professional customer service skills made her a perfect addition to our management team in 2015. Jane has fond memories as a child dining at Jeng Chi Restaurant. The food brings back memories of home cooking with love and shared with family.

Jane received a degree in Business / Marketing from the University of North Texas in 2007. She currently resides in Frisco, Texas with her husband and three cats.

Jane joined our family restaurant in 2014. The pride Jane takes in sharing our authentic Taiwanese cuisine and professional customer service skills made her a perfect addition to our management team in 2015. Jane has fond memories as a child dining at Jeng Chi Restaurant. The food brings back memories of home cooking with love and shared with family.

Jane received a degree in Business / Marketing from the University of North Texas in 2007. She currently resides in Frisco, Texas with her husband and three cats.

Mai Vu

Customer Service Manager

Mai Vu

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.

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.