Being raised in a Chinese family with simple, authentic food—and cared for by an Italian couple who indulged him with salami and Sunday gravy, Edric seemed pre-ordained for culinary pursuits. After attending the Institute for Culinary Education, he donned his whites in quite a roster of kitchens, including Veritas and Le Bernadin. Having entrepreneurial inklings as well, Edric built himself a catering company and, later, an opus to Chinese food called Brooklyn Wok Shop. It’s a little slice of short rib and dim sum heaven that allowed him to develop the best, most versatile savory chili oil to tingle our taste buds in a while.