Nadia Liu Spellman: From Dumpling Cravings To Entrepreneurial Success

In college, I found myself craving dumplings, a food that was not readily available. Growing up, we would visit my grandmother's house and make dumplings from scratch. We would pan-sear, boil, and freeze the rest, enjoying them as a big family meal. This childhood experience ignited my passion for food and the desire to share it with others.

While studying at Babson College, I learned that one could start a business by identifying a need that is not being fulfilled. I told my father that I believed Americans should one day be able to eat dumplings the way we, the Chinese, do. As an American-born Chinese, I saw a clear need for dumplings to be more accessible, which inspired me to take action.

My mind was on food very early on in college because I grew up in the restaurant business. My parents owned upscale restaurants, and I watched them pursue their passion from a young age. This background laid the foundation for my journey into the culinary world and my eventual establishment of Dumpling Daughter.

Biography

My journey towards establishing Dumpling Daughter was not just about food; it was about honoring my family legacy. The lessons I learned from my parents and my own experiences in the restaurant industry equipped me with the knowledge and skills necessary to succeed. As I ventured into entrepreneurship, I remained committed to making dumplings accessible to a broader audience, fulfilling the dreams I had since childhood.

In 2004, I started my career as an analyst in investment banking, earning $55,000 a year with a bonus. Yet, I spent my off-hours researching and cooking. This experience of self-discovery through culinary exploration helped me understand food trends and consumer needs better.