Our Story

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!