Dallas Chefs Unite to Support Detained Cook Chih-Ming Feng

The Dallas restaurant community is rallying behind Chih-Ming Feng, a line cook known as Petey, who was detained by Immigration and Customs Enforcement (ICE) during a routine immigration check-in. This incident occurred on November 2, 2023, and has sparked an outpouring of support from local chefs and restaurant professionals.

Feng, originally from Taiwan, has lived in the United States for over a decade. He was apprehended while attending an immigration status check, a requirement he had been fulfilling regularly. Following his detention, Feng reached out to Leslie Brenner, a Dallas restaurant consultant, to inform her of his situation. He is currently being held at the South Texas Detention Facility near San Antonio.

Brenner shared that during their conversation, Feng expressed his desire to continue working in the culinary field, stating, “All I want to do is cook. It’s OK if I have to go back to Taiwan; I just want to be cooking.” In response to this plea, she has called upon local chefs to write letters of support that can be presented to the judge overseeing Feng’s case, which is scheduled for January 22, 2024.

The reaction from the Dallas culinary community has been rapid and enthusiastic. Chef Matt McCallister, who previously employed Feng at his restaurant FT33, described him as a talented grill cook capable of managing the most demanding kitchen environments. “He crushes on the grill,” McCallister noted, emphasizing the skill and mental resilience required for such high-pressure work.

Feng’s extensive experience in the Dallas dining scene includes stints at renowned establishments such as Bullion, Georgie, and Carte Blanche. His contributions have significantly shaped the culinary landscape, earning him a reputation as a local legend. “He has helped shape a lot of people,” said Belal Kattan, a former colleague. “It’s really hard to see this happen because obviously they don’t know Petey the way Dallas does.”

While Feng is currently without legal representation, Brenner remains hopeful that the letters of support will influence the outcome of his hearing. She emphasized Feng’s commitment to American society and his aspiration to become a citizen, stating, “He has the right values and has devoted his life to making Texas a better place.”

Feng’s journey to the United States was not straightforward. Initially denied a visitor’s visa due to his status as a retired military combat veteran in Taiwan, he eventually secured a student visa. He attended culinary school at the Art Institute of Dallas, where he began his career through unpaid internships, ultimately establishing himself as a prominent line cook.

In a heartfelt message, Chef Archibald described Feng as a diligent worker who consistently goes above and beyond. “He does the work of two people wherever he is,” Archibald said, noting Feng’s dedication to mentoring younger cooks and fostering a collaborative environment in the kitchen.

As the community awaits the outcome of Feng’s hearing, many are left reflecting on the broader implications of his detention. It raises questions about the treatment of immigrant workers in the restaurant industry and the personal stories that often go unheard. Brenner hopes that the judge will recognize Feng’s contributions to the community and allow him to continue pursuing his passion for cooking.

The support for Feng serves as a reminder of the human stories behind the statistics of immigration enforcement. As the situation develops, the Dallas restaurant industry remains united in its commitment to advocate for one of its own.