Jing Gao is building with flavor and time.
Founder of Fly By Jing and JingTheory. Author of the James Beard Award-winning The Book of Sichuan Chili Crisp.
Founder of Fly By Jing and JingTheory. Author of the James Beard Award-winning The Book of Sichuan Chili Crisp.
“You need this high-end Chinese chile crisp.”
Fly By Jing began as a supper club inspired by Chengdu's fly restaurants, the tiny spots so good they draw people in like flies. We launched in 2018 with a record-breaking Kickstarter, and today our Sichuan Chili Crisp is on shelves across the country.
Winner, 2024 James Beard Foundation Book Award · A Los Angeles Times Best Cookbook of the Year
85 recipes, from dumplings to cocktails to desserts, and the stories behind the flavors I grew up with in Chengdu. Published by Ten Speed Press.
“This book will change your life.”ANDREW ZIMMERN
I've studied Chinese metaphysics my whole life, and it shapes every big decision I make. JingTheory brings it all into one place: personal readings, monthly workbooks, and an app that shows you which days are working with you.
Making room for what you want.
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What the last stretch of 2026 is asking for.
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The way I read my own chart as a founder.
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Fly By Jing, read like a person.
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For most of my life I went by Jenny. A few years ago I took back my birth name, and that decision sits underneath everything I make.
Before food, I worked in brand at Procter & Gamble and BlackBerry. Then I moved back to China, opened Baoism, a modern Chinese fast-casual restaurant, and started the roving supper club that became Fly By Jing.
My cookbook, The Book of Sichuan Chili Crisp, won a 2024 James Beard Foundation Book Award.
The other thing I've studied my whole life is time. Chinese metaphysics has quietly shaped how I build, and JingTheory is where I share that work.
I speak to founders, creators, and anyone building something that feels like them.
How a supper club became a national brand, and what I'd do differently today.
Growing up between cultures, reclaiming my name, and building a brand that refuses to water itself down.
How I use BaZi, the Chinese almanac, and astrology to decide when to launch, when to raise, and when to rest.
I partner with brands that already have a place in my kitchen and my life, across Instagram, Substack, and live events. Every partnership is written in my voice.
Speaking, partnerships, and press. My team will get back to you within two business days.
Thank you. We'll be in touch soon.