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Media kit · November 2026

Jing Gao

Chef, founder of Fly By Jing and JingTheory, and author of the James Beard Award-winning The Book of Sichuan Chili Crisp.

jinggao.me · @jingtheory
Jing Gao
Audience

People keep what I make.

120KInstagram followers, @jingtheory
2.25MViews in the last 90 days
552KAccounts reached in 90 days
71KSaves and shares in 90 days
  • Core audienceWomen 35–54
  • Largest age group35–44
  • Top countriesUS, Canada, Australia, UK
  • Top citiesNew York, Los Angeles, Sydney, Melbourne, London, Toronto, Singapore
  • Email list10,000+ subscribers
  • Newsletterjingtheory.substack.com

Follower count as of November 2026. Other Instagram figures from account analytics, October 20 to November 2, 2026. Saves and shares: 40,360 saves and 31,339 shares.

What I'm building

Flavor and time.

Fly By Jing products

Fly By Jing

Chinese pantry staples led by our Sichuan Chili Crisp. Launched in 2018 with a record-breaking Kickstarter, now in 12,000 retailers nationwide, including Target, Costco and Whole Foods. B Corp certified.

JingTheory app

JingTheory

Personal readings, monthly timing workbooks, and an app that brings BaZi, the Chinese almanac, and astrology together.

The Book of Sichuan Chili Crisp

The Book of Sichuan Chili Crisp

85 recipes and stories from Fly By Jing's kitchen. Ten Speed Press. Winner, 2024 James Beard Foundation Book Award.

Bio

About Jing.

Short

Jing Gao is a chef, the founder of Fly By Jing and JingTheory, and the author of the James Beard Award-winning The Book of Sichuan Chili Crisp. Born in Chengdu, she builds with flavor and with time.

Long

Jing Gao was born in Chengdu, Sichuan, and raised around the world. After working in brand at Procter & Gamble and BlackBerry, she returned to China and founded Baoism, an award-winning modern Chinese fast-casual restaurant, and a roving supper club inspired by Chengdu's fly restaurants.

That supper club became Fly By Jing, which launched in 2018 with a record-breaking Kickstarter and made Sichuan Chili Crisp a pantry staple, now sold at Target, Costco, Whole Foods and more. Her cookbook, The Book of Sichuan Chili Crisp (Ten Speed Press), won a 2024 James Beard Foundation Book Award.

A lifelong student of Chinese metaphysics, Jing founded JingTheory to help people understand their own timing through BaZi, the Chinese almanac, and astrology. Her work has been featured in The New York Times, Forbes, Fortune, and The Wall Street Journal, and her story on the BBC, CNN, TODAY, and CBS.

Recognition

Press and awards.

James Beard Foundation Book Award, 2024The Book of Sichuan Chili Crisp
Los Angeles Times Best Cookbook of the YearThe Book of Sichuan Chili Crisp
The New York TimesForbesFortuneThe Wall Street JournalBBCCNNTODAYCBS
Speaking

Topics.

From Kickstarter to Costco

How a supper club became a national brand, and what I'd do differently today.

Flavor is identity

Growing up between cultures, reclaiming my name, and building a brand that refuses to water itself down.

Timing as strategy

How I use BaZi, the Chinese almanac, and astrology to decide when to launch, when to raise, and when to rest.

KeynoteFireside chatPanelWorkshopVirtual
Partnerships

Ways to work together.

  • Instagram Reels and Reel series@jingtheory
  • Story sets3+ frames
  • Substack featuresLong-form, in my voice
  • Live events and hosted dinnersIn person
  • Recipe and product developmentFood and CPG
  • Usage, whitelisting, exclusivityTime-boxed add-ons

Rates on request.

Press photos

Download.

Portrait, red Close-up, red Profile, green Portrait, cream Standing, cream
Contact

Let's make something.

Speaking, partnerships and press inquiries:

jing@jingtheory.com

jinggao.me · instagram.com/jingtheory · jingtheory.substack.com