Raised in Oakland, California by parents who emigrated from Hong Kong, Christine first started cooking alongside her brother as a hobby to feed themselves when their parents worked long hours.  A love of restaurants was instilled by her mother who despite not sending her to Chinese school on the weekends, made sure she could always order proficiently off the menu.

Christine got her start working in restaurants at the age of 17, at One Market Restaurant in San Francisco as part of a school project.  In her early career she was sous chef at Centovini under Patti Jackson where their menus relied heavily on greenmarket produce, seasonality, and simplicity.  Christine dedicated herself to handmade pasta and learned a philosophy of Italian food that would change her approach to cooking.

After cooking Italian food for several years, she jumped at the opportunity to open Bar Basque with Japanese American Chef Yuhi Fujinaga.  Working under Yuhi, Christine learned a natural approach to marrying Japanese ingredients and techniques with Spanish cuisine.  Christine furthered her Japanese culinary education when she opened Bar Chuko Izakaya with a trio of Morimoto alums.  Based on the casual, Japanese, late-night gastropub concept, Christine’s menu was made up of fun shareable plates and a full yakitori menu - the kind of food best enjoyed with a few drinks after work amongst friends.

In August 2020, just a few months into the pandemic, Christine opened Kimika - her take on Itameshi.  Kimika married Italian and Japanese cuisine while celebrating seasonality and local produce.  Christine’s Heirloom Tomatoes with Housemade Tofu was named Eater New York - 15 Best Dishes of 2020.  Her Shrimp & Prosciutto Tortellini in Brodo was named Food & Wine Magazine’s Best Bites of 2021.  In 2022, Kimika was named a semifinalist for the James Beard Foundation Best New Restaurant award and lauded by Pete Wells of the New York Times:  “It takes a light hand to mash up Italian and Japanese cuisines and not get mush.  At Kimika, that hand belongs to Christine Lau.”

Christine is currently consulting on a restaurant project in Taiwan.  Her next concept, developed in partnership with Taiwan's A-Sha Noodle Company, is set to open in Taipei’s Breeze Center in early 2023.  She also can be found popping up in cities across America on her quest to connecting cultures through food.