Dallas Chefs Unite to Support Detained Cook Chih-Ming Feng

The Dallas restaurant community is rallying behind Chih-Ming Feng, a beloved line cook known as Petey, who was detained by Immigration and Customs Enforcement (ICE) during a routine immigration check-in on November 2, 2023. Feng, originally from Taiwan, had been living in the United States for over a decade and is now seeking support from local chefs as he navigates the complexities of his immigration status.

Feng was apprehended while attending a scheduled check-in, a requirement he had complied with regularly. According to Leslie Brenner, a prominent food consultant in Dallas, Feng reached out to her from the South Texas Detention Facility in Pearsall, where he is currently held. Despite his efforts to connect with others in the restaurant industry, it remains uncertain whether he has secured legal representation.

In his conversation with Brenner, Feng expressed his primary desire: “All I want to do is cook. It’s OK if I have to go back to Taiwan, I just want to be cooking.” This sentiment has resonated deeply within the Dallas culinary scene, prompting Brenner to call upon local chefs to write character letters to the judge overseeing Feng’s case, which is scheduled for January 22, 2024.

The response from the community has been overwhelming. Chef Matt McCallister, who employed Feng at his restaurant FT33, described him as a “special person” and a talented grill cook capable of managing the most demanding kitchen environments. “He crushes on the grill,” McCallister stated, emphasizing Feng’s dedication and skill, which he honed over years of experience.

Feng’s culinary journey has spanned nearly every notable fine-dining establishment in Dallas, including Bullion, Georgie, and Charlie Palmer. His work ethic and willingness to mentor younger cooks have made him a respected figure in the industry. As Rohan, another local chef, noted, Feng’s dedication is evident in the way he arrives early for shifts and stays late, often sharing culinary knowledge with his peers.

In a poignant reflection of his character, Feng had been saving money to return to Taiwan to care for his family. “It just sucks that stuff like this happens to the good people,” said chef Archibald. He underscored the injustice of Feng’s situation and added, “He’s just a workhorse, and he has so much passion for not just the food but for the industry.”

Feng’s background is equally compelling. He served in an airborne unit in Taiwan before moving to the United States in 2002. After an initial denial of a visitor’s visa due to his military service, he eventually obtained a student visa and pursued culinary studies at the Art Institute of Dallas. His commitment to the craft has made him a local legend, inspiring many chefs along the way.

Belal Kattan, who worked alongside Feng at Carte Blanche, remarked on his impact, saying, “He has helped shape a lot of people. It’s really hard to see this happen because they don’t know Petey the way Dallas does.” The community’s collective efforts to support Feng reflect the deep ties and respect he has cultivated over his career.

As the impending court date approaches, Brenner remains hopeful that the outpouring of support will positively influence Feng’s case. She believes the judge will recognize Feng’s commitment to contributing to American society and his aspiration to become a citizen. “I’m hoping the outcome is not deportation but that he gets to stay here and achieve his dream,” she stated.

The Dallas restaurant community continues to stand united, demonstrating that the bonds formed in kitchens extend beyond the workplace, especially in times of crisis.