Chef Chao has been a Lamorinda institution since 1980 — over 45 years of family-owned Szechwan and Mandarin cuisine. The restaurant offers both modern and traditional Chinese dishes, with a dedicated staff that treats regulars like family.
Why It’s Lasted 45+ Years
In a world of restaurant turnover, Chef Chao’s longevity says everything. The family ownership shows in the consistency and care. Whether your tastes run modern or traditional, the menu has something for you.
What Locals Order
- Honey Walnut Prawns — The crowd-pleaser, crispy and sweet
- Eggplant Tempura — A longtime favorite; perfectly crispy
- Chicken with String Beans — In white sauce, beans stay crunchy
- Hot and Sour Soup — Classic starter, well-balanced
- Lemon Chicken — Comfort food done right
- Potstickers — Good for sharing while you decide on mains
Lunch Specials
The weekday lunch specials are the local secret: appetizer, soup, rice, and a fortune cookie included. Quick, filling, and easy on the wallet. Perfect for the Rheem Center lunch crowd.
Good to Know
- Family-owned and operated
- Great for takeout
- 10% discount for cash — a nice perk
- A true Moraga institution — ask any longtime resident
- Located in Rheem Center, near Moraga City Hall
Local Lore
The Chao family’s culinary roots stretch back three generations — from Shandong Province in mainland China, to Seoul after WWII, to Moraga in 1980. When Henry Chao and his father opened Chef Chao (replacing the former Jade Tree restaurant), the original menu was “too authentic” for local tastes. Years of trial and error led to the balance of Szechwan and Mandarin dishes that locals know today.
What makes Chef Chao remarkable isn’t just longevity — it’s the multigenerational relationships. Kids who grew up eating potstickers here now bring their own children. Staff tenure matches: employees Johnny and Kenney have each been with the restaurant for decades, watching Moraga families grow up through the window of the kitchen.
The Chao family gives back, too. Henry Chao has long supported the Moraga Educational Foundation and Campolindo High School (where both his children graduated), donating a portion of proceeds when Campo families dine in. It’s that kind of community reciprocity that keeps a restaurant thriving for 45+ years.
A restaurant doesn’t last this long in one community without becoming family.