Few chefs can claim to have changed the way the world cooks. Fewer still can point to a single piece of cookware that has become synonymous with their name. Yet for four decades, Ken Hom has done both.

Of course, Hom’s influence stretches far beyond the cookware aisle. Through bestselling cookbooks, pioneering television programmes and decades spent championing authentic Chinese cuisine on the global stage, he has inspired generations of chefs and home cooks alike. Long before international food culture became commonplace, Ken Hom was introducing audiences to regional Chinese dishes, techniques and traditions with a warmth and accessibility that made him one of the world’s most trusted culinary voices.

As the Ken Hom wok celebrates its 40th anniversary, we sat down with the culinary legend to reflect on a journey that continues to influence kitchens around the world.

What was the original vision behind creating your wok brand and did you ever imagine it would still be in kitchens around the world four decades later?

I was always interested in getting kitchens to stir-fry and to use the wok – In a way, it has confirmed my vision was correct, that anyone can use a wok!

Do you remember the first moment when you realised the wok had become more than a kitchen tool and had grown into a global brand?

When I realised that it was not just Great Britain or Europe buying it, but everywhere.

What are some of the most surprising places where you’ve encountered people using your wok?

Places like Rio de Janeiro, Sofia, even in Asia! That was the real surprise.

Which career moments stand out as the most transformative in helping you become one of the world’s most recognised ambassadors for Chinese cuisine?

Without a doubt, my seminal series in 1984 with BBC: Ken Hom’s Chinese Cookery. I never imagined it would be so successful, popular and change the landscape of cookery in the world.

Was there a particular mentor who had a lasting impact on you?

There were many: Madhur Jaffrey, Delia Smith, Julia Child and Jacques Pépin.

What do you think made your programmes resonate so strongly with audiences?

That Chinese cooking was easy, quick and most importantly, anyone could do it.

What progress in Chinese cooking are you most proud of to have witnessed in the UK?

How it has now become part of British culture.

If you could choose one dish that best tells the story of your life and career, what would it be?

A simple stir-fried dish. Stir-fried pork with spring onions, because it is easy foolproof and delicious.

Have there been moments when you faced significant setbacks or doubts, and how did they shape you?

I have been incredibly lucky not to have any significant setbacks. My success is also part of many friends and family who have always believed in me. It gave me strength.

Is there one story that perfectly captures the unexpected journey your career has taken?

I remember in the mid-90’s when filming my BBC series, Hot Wok, when the heat did not come on at the right moment, I simply smiled and continued!

As you celebrate this milestone, what ambitions or projects do you have for the future?

I really enjoy working on behalf of charities and giving back, it gives me great joy.

What opportunities do you see for the next generation of chefs to continue promoting Chinese cuisine on the global stage?

Fortunately, there are so many as Chinese cuisine, like China, is now part of a great positive movement of sharing. It’s exciting to see such constant creativity for regional cuisine.

If you could sit down with the young Ken Hom of 1986 on the day the first wok launched, what advice would you give him?

Be positive and concentrate on giving your best. Share your love of cooking with the world.

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