My experience in Japanese cooking began while attending college in SoCal. I started as a busser / dishwasher, and eventually found my way into the kitchen with my existing culinary knowledge. The head Chef, whose Wife’s father from Japan taught him, showed me. Ever since then, I have dedicated my journey into learning as much as possible about Japanese Cuisine.
My Mother’s side goes way back, to the days of Royal Siam, where my family served in the Royal Grand Palace as servants to the King His Majesty. Thats some tough shoes to fill. My fathers side came to Thailand from China, and were farmers and fishermen from the south. They would live by the day and eat what they brought in from the sea and forrest. It doesnt surprise me that cooking is in my blood.
When I find time, I like to experiment with food. Some projects go well, others….not so much. As I learned from engineering, documentation is key to reproducing
Craft / Culture / Curiosity
From the sushi counter to the family table.
Three ways into my kitchen.
01 / PRECISION & PRACTICEMy journey began in a Southern California restaurant while I was in college. Working my way from the dining room into the kitchen sparked a lasting fascination with Japanese cooking.
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02 / ROOTS & TRADITIONFamily stories, home cooking, and the food I grew up with. My Thai and Chinese roots connect the traditions of the royal kitchen with the everyday cooking of southern farmers and fishermen.
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Curiosity follows me into the kitchen. This is where I try ideas, document the process, and learn what to make again.
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