On the night of June 11th, 1959, Madame Grace Zia Chu held a banquet dinner to celebrate the end of her cooking classes at the China Institute in America of New York City. The dinner was composed of nine courses. The following years, Mrs. Chu hosted multiple banquets made of ten, eleven, twelve courses. In 1962, most of these dishes would be featured in the renowned cookbook The Pleasure of Chinese Cooking. In 1963, the Brooklyn Union Gas Company produced a short movie based on the cookbook. The setting, the music, the curious objects used in the scene like the abacus, Mrs. Chu’s calm and reassuring voice, the food, the elegantly set table, the clothes, all contributed to confer an aura of peaceful harmony to the art of exotic cooking coming from the mostly unknown Far East. Educated in American schools and part of a Chinese elite living in the US during the 1940s and 50s, when immigration laws still heavily controlled Chinese mobility; Madame Chu positioned herself as a cultural mediator and a pioneer of Chinese cookery in America. In this paper, I explore the role of Madame Chu in contributing to a new identity for Chinese in America, whether imagined or experienced. By analyzing Grace Chu’s life, her personal papers and publications, I hope to show her role in the realm of American cuisine, and to investigate her active participation in the ethnicization process that significantly changed American social structures since the 1960s.