P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Created in 1993 by Philip Chiang and Paul Fleming, we are the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, our chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish every day in every restaurant. Our Farm to Wok® and Garden to Glass menus highlight our wholesome, scratch-cooking approach and introduce new dishes and drinks for lunch, happy hour and dinner. Today, we have 215+ U.S. restaurants, including airport locations, as well as 90 international locations in more than 21 countries across the globe!