郑永骏是出生在加拿大的混血儿,爸爸是祖籍广东潮州的越南人,妈妈是有华人血统的老挝人,妈妈是一个非常会做菜的人。14岁,妈妈把郑永骏送到一个亲戚开的中餐厅打工,厨艺基本功就是在那里练成的。回到加拿大,他对厨艺的兴趣已经日渐浓厚,大学时如愿进入加拿大LC.大学读法武料理专业,他白天上课,晚上到各个餐厅打工,和形形色色的厨师交朋友。期间,他偶遇加拿大名厨Susur Zheng Yongjun was a half-breed born in Canada. Dad is a Vietnamese native of Chaozhou, Guangdong. Mom is a Lao with Chinese origin. Mom is a very cooking person. 14 years old, my mother sent Zheng Yongjun to a relatives to open a Chinese restaurant work, basic skills is where cooking practice. Returning to Canada, he has become more interested in culinary arts, getting into LC when he was in college. He is a PhD student in law school, he works during the day, goes to restaurants at night, makes friends with all kinds of chefs. During his encounter with Canadian chef Susur