{"id":3386,"date":"2024-11-18T17:43:27","date_gmt":"2024-11-18T17:43:27","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=3386"},"modified":"2026-01-06T17:14:05","modified_gmt":"2026-01-06T17:14:05","slug":"the-kikkoman-kitchen-cabinet","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/the-kikkoman-kitchen-cabinet\/","title":{"rendered":"The Kikkoman Kitchen Cabinet"},"content":{"rendered":" \n
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THE KIKKOMAN KITCHEN CABINET<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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Meet Our Inner Circle of Culinary Innovators<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Meet the latest additions to our inner circle of leading-edge chefs and operators.\u202f<\/strong><\/br>\r\n\r\nIn 2022, we launched our inaugural class of Kikkoman Kitchen Cabinet partner chefs, a group of leading-edge chefs who collaborate with us on foodservice recipe development, industry outreach, trend forecasting, and more. And each year, our Kitchen Cabinet grows with the addition of a new class of culinary innovators. Here\u2019s a look at the chefs who have inspired us over the last few years, with some of their innovative \u201cInspired by Kikkoman\u201d recipes. \r\n\r\nInterested in joining the Kitchen Cabinet? Contact us at KikkomanKitchenCabinet@Ketchum.com <\/a> to learn more! <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n

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\n KITCHEN CABINET 2026\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"Calvin<\/div>\n
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Calvin Eng<\/h2>\n

Chef-Owner, Bonnie\u2019s | Brooklyn, NYC <\/p>\n

IG: @bonniesbrooklyn<\/a><\/span><\/p>\n

Redefining <\/span>Cantonese-American<\/span> Cuisine<\/span><\/span><\/strong><\/p>\n

Chef Calvin Eng is one of the most exciting voices in <\/span>Cantonese-American<\/span> cuisine. A native of Brooklyn, he honed his craft at institutions like Nom Wah Tea Parlor and Win Son before opening his own acclaimed restaurant, Bonnie\u2019s. Recognized as a 2022 <\/span><\/span>Food & Wine Best New Chef<\/span><\/span>, <\/span><\/span>Forbes 30 Under 30<\/span><\/span> honoree, and finalist for the James Beard Foundation Award’s Emerging Chef, Eng fuses his heritage and inventive spirit into dishes that redefine tradition <\/span>with a fresh, flavor-<\/span>forward<\/span> vibe<\/span>.<\/span><\/span><\/p>\n

LEARN MORE ABOUT CHEF CALVIN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Congee\n
\n Congee Arancini<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Roast\n
\n Roast Chicken with Hoisin Jus<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Tiana<\/div>\n
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Tiana Gee <\/h2>\n

Chef, SoulPhil | Los Angeles, CA <\/p>\n

IG: @cheftianagee<\/a><\/span><\/p>\n

Reinventing Filipino Soul Food with Bold, Cultural Fusion<\/strong><\/p>\n

Chef Tiana Gee, a Los Angeles native celebrated for her Filipino\u2013American soul-food fusion, has made waves from the kitchens of NYC\u2019s Red Rooster to her own pop-up, SoulPhil. Featured on Bon App\u00e9tit, Epicurious and Food Network\u2019s Chopped Next Gen, she\u2019s at the forefront of a new generation of chefs blending heritage and innovation.<\/p>\n

LEARN MORE ABOUT CHEF TIANA<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Kinilaw\"\n
\n Kinilaw<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Collard\n
\n Collard Green Salad with Crispy Chicken Skins<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Evan<\/div>\n
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Evan Gonzalez <\/h2>\n

Chef, Sand n\u2019 Straw Community Farm | Vista, CA <\/p>\n

IG: @chefevangon<\/a><\/span><\/p>\n

Elevating Asian-Latin Fusion<\/strong><\/p>\n

Chef Evan Gonzalez captured attention with his bold Asian-Latin fusion cooking, winning the Fan Favorite Award in the 2024 \u201cInspired by Kikkoman\u201d Chef Competition with his Mi Quang<\/a> recipe. He\u2019s redefining global cuisine with an accent on inventive flavor, technique, and sustainability, blending Asian and Latin influences with farm-fresh ingredients at Sand N\u2019 Straw Community Farm in Southern California.<\/p>\n<\/p>\n <\/div>\n <\/div>\n \n

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\n \n \"Confit\n
\n Confit Duck Carnitas Tacos<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Kikkoman\n
\n Kikkoman Duck & Orange Memmi Pearls<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Kikkoman\n
\n Kikkoman Quick Pickled Daikon & Carrot<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Kikkoman\n
\n Kikkoman Vegan Spicy Soy-rano Aioli<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Christine<\/div>\n
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Christine Lau <\/h2>\n

Chef and Consultant | New York City, NY<\/p>\n

IG: @chefchristinelau<\/a><\/span><\/p>\n

The Art of Itameshi <\/strong><\/p>\n

Christine Lau doesn\u2019t just blend flavors\u2014she connects the stories behind them. Over the years, she\u2019s cooked her way through Italian fine dining, Japanese izakaya culture, Itameshi and the cross-cultural New York kitchens that shaped her. Today, she continues to chart her own path\u2014global, intuitive, and unmistakably Christine. Call it what you will\u2026 just don\u2019t call it fusion.<\/p>\n

LEARN MORE ABOUT CHEF CHRISTINE<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Rice\n
\n Rice Cakes Al Forno with \u2019Nduja, Tomato, and Sriracha<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Shanghainese\n
\n Shanghainese Sablefish Escabeche<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Kevin<\/div>\n
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Kevin Lee<\/h2>\n

Chef-Owner, Birdies by Chef Kevin Lee & Maht | Oklahoma City, OK <\/p>\n

IG: @chefkleeokc<\/a><\/span><\/p>\n

The Soul of Modern Korean Cuisine <\/strong><\/p>\n

Chef Kevin Lee brings heart and borderless creativity to modern Korean cuisine at his acclaimed Oklahoma City restaurant, Birdie\u2019s by Chef Kevin Lee. A Food Network champion and 2025 James Beard Awards Semifinalist, he fuses heritage and live-fire technique to tell deeply personal stories through bold, soulful dishes rooted in Korean flavor.<\/p>\n

LEARN MORE ABOUT CHEF KEVIN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Hamachi\n
\n Hamachi Crudo<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Sweet\n
\n Sweet Potato Burrata<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Goguma\n
\n Goguma Ice Cream<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Banana\n
\n Banana Pudding with Gochujang Caramel Sauce<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Ken<\/div>\n
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Ken Oringer<\/h2>\n

Chef-Owner, Toro, Coppa, Verveine Cafe & Bakery & JK Food Group| Boston, MA \t <\/p>\n

IG: @kenoringer<\/a><\/span><\/p>\n

Global Flavors Without the Gluten<\/strong><\/p>\n

James Beard Award\u2013winning Boston chef and restaurateur Ken Oringer brings bold, global flavor to every dish\u2014without the gluten. Inspired by his daughter\u2019s celiac diagnosis, he\u2019s reimagined cooking with a guiding spirit of creativity and inclusivity, proving that great flavor transcends dietary restrictions.<\/p>\n

LEARN MORE ABOUT CHEF KEN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Boeuf\n
\n Boeuf Bourguignon<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Arepas\"\n
\n Arepas<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n <\/div>\n <\/div>\n \n
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\n KITCHEN CABINET 2025\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"MEHERWAN<\/div>\n
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MEHERWAN IRANI<\/h2>\n

Chef-Owner, Chai Pani Restaurant Group | Asheville, SC <\/p>\n

IG: @meherwanirani <\/a><\/span><\/p>\n

Championing the <\/span>F<\/span>lavors of India<\/span><\/strong><\/p>\n

Known for his bold use of spices and creative interpretations of traditional Indian dishes, Meherwan Irani is a James Beard Award-winning chef who\u2019s on a mission to revolutionize Indian cuisine in America. Originally from India, Meherwan brings his heritage to life through his restaurants, including the acclaimed Chai Pani in Asheville, NC and Decatur, GA.<\/p>\n

LEARN MORE ABOUT CHEF MEHERWAN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Gobi\n
\n Gobi 65<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Lamb\n
\n Lamb Boti Kabab Roll<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Shota<\/div>\n
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Shota Nakajima<\/h2>\n

Chef-Owner, Taku | Seattle, WA <\/p>\n

IG: @chefshota <\/a><\/span><\/p>\n

Elevating Japanese Cuisine<\/strong><\/p>\n

Born in Japan and raised in Seattle, Chef Shota Nakajima trained under Michelin-starred chefs in Osaka before returning to the Pacific Northwest to open his acclaimed restaurant, Taku. A fan favorite on Top Chef Season 18 and a multiple James Beard Award nominee, Shota continues to elevate Japanese cuisine in America with his innovative and comforting dishes.<\/p>\n

LEARN MORE ABOUT CHEF SHOTA<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Sticky\n
\n Sticky Honey-Tamari Wings<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Hoisin-Glazed\n
\n Hoisin-Glazed Shrimp<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Pork\n
\n Pork Katsu<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Diego<\/div>\n
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Diego Ng<\/h2>\n

Chef & Co-owner, Temple Street Eatery | Fort Lauderdale, FL <\/p>\n

IG: @chef_diegong <\/a><\/span><\/p>\n

Asian-Latin Pioneer<\/strong><\/p>\n

Chef Diego Ng is the culinary force behind Temple Street Eatery, where he masterfully blends his Chinese and Latin American heritage into a unique dining experience. Born in Venezuela Diego brings a rich, multicultural perspective to his cooking, combining traditional Asian flavors with the vibrant tastes of Latin cuisine. Since opening Temple Street Eatery, he has garnered a loyal following for his innovative dishes that pay homage to his roots while pushing culinary boundaries.<\/p>\n

LEARN MORE ABOUT CHEF Diego<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Katsu\n
\n Katsu Burger<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Bulgogi\n
\n Bulgogi Cheesesteak<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Ian<\/div>\n
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Ian Ramirez<\/h2>\n

Founder, Mad Honey Culinary Studio | Holland, MI<\/p>\n

IG: @chefianramirez<\/a><\/span><\/p>\n

Culinary Innovation Guru<\/strong><\/p>\n

With over two decades of experience in fine dining, retail, corporate dining, and catering, Chef Ian Ramirez, is the founder of Mad Honey Culinary Studio, a consultancy that develops groundbreaking flavors, menus, and strategies for commercial and noncommercial clients. Ian was also the Grand Prize winner of the first INSPIRED BY KIKKOMAN Chef Competition<\/a>.<\/p>\n

LEARN MORE ABOUT CHEF IAN<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Furikake\n
\n Furikake Arancini and Koji Soy Cured Beef Tenderloin<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Thai\n
\n Thai Chile Shrimp Tacos with Salsa Macha and Guacamole<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Chutatip<\/div>\n
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Chutatip \u201cNok\u201d Suntaranon<\/h2>\n

Chef-Owner, Kalaya | Philadelphia, PA<\/p>\n

IG: @kuhnnok <\/a><\/span><\/p>\n

Celebrating Thai Tastes and Traditions<\/strong><\/p>\n

Chef Chutatip \u201cNok\u201d Suntaranon has transformed the Thai dining scene in Philadelphia with her authentic, bold flavors at Kalaya, the restaurant she opened in 2019. Originally from Southern Thailand, Nok\u2019s dedication to traditional techniques has earned Kalaya a spot on Bon App\u00e9tit\u2019s Hot 10 list and a James Beard Award for Best Chef: Mid-Atlantic in 2023.<\/p>\n

LEARN MORE ABOUT CHEF NOK<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Grilled\n
\n Grilled Black Pepper Lamb with Jaew Sauce (Gae Yaang Jim Jaew)<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Goong\n
\n Goong Ob Woonsen (Baked Shrimp with Glass Noodles)<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n <\/div>\n <\/div>\n \n
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\n KITCHEN CABINET 2024\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"Angel<\/div>\n
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Angel Barreto<\/h2>\n

Chef-Owner, Anju | Washington DC<\/p>\n

IG: @angellbarreto<\/a><\/span><\/p>\n

Korean Cuisine Reimagined<\/strong><\/p>\n

Chef Angel Barreto is the executive chef at Anju in Washington, DC, offering a new take on classic Korean cuisine. Angel is of Puerto Rican and Black descent and is also a lifelong student of Korean cuisine. In 2019, Anju received three stars from The Washington Post, and in 2021, Chef Angel was named one of Food & Wine\u2019s \u201cBest New Chefs.\u201d<\/p>\n

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\n \n \"Kkorijjim\n
\n Kkorijjim Soy-Braised Oxtail<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Yangnyeom\n
\n Yangnyeom Gejang<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Yukhoe\"\n
\n Yukhoe<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Crab\n
\n Crab Fat Japchae<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Nando<\/div>\n
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Nando and Fernando Chang<\/h2>\n

Chef-Owner, Itamae AO | Miami, FL<\/p>\n

IG: @itamaeao <\/a><\/span><\/p>\n

Peruvian-Japanese Inspiration<\/strong><\/p>\n

In Peru, Nikkei cooking combines influences of Peru and Japan, and these days, one of the best places to experience the cutting edge of Nikkei cuisine is at Itamae Ao, Chef Nando Chang\u2019s seasonally inspired tasting-menu concept. The restaurant has been named to almost every \u201cMiami\u2019s best restaurants\u201d list and received recognition from the Michelin Guide.<\/p>\n

LEARN MORE ABOUT CHEFS NANDO AND FERNANDO<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Blood\n
\n Blood Clam Rice<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Scallop\n
\n Scallop Tiradito<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Swordtip\n
\n Swordtip Squid Jalea<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Swordfish\n
\n Swordfish Katsu with Wasabi Acebichado Aioli<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Grilled\n
\n Grilled Kama Anticuchero<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Evelyn<\/div>\n
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Evelyn Garcia and Henry Lu<\/h2>\n

Chef-Owners, Jun | Houston, TX<\/p>\n

IG: @jun_bykin <\/a><\/span><\/p>\n

Exploring Chinese and Hispanic Roots<\/strong><\/p>\n

At J\u016bn in Houston, chefs Evelyn Garcia and Henry Lu celebrate their Chinese and Hispanic roots in what they call \u201cnew Asian American cuisine.\u201d For both chefs, Kikkoman has been a household brand and a kitchen staple for as long as they can remember\u2014and it\u2019s a brand that\u2019s still inspiring their cooking today in signature dishes, drinks, and desserts.<\/p>\n

LEARN MORE ABOUT CHEFS EVELYN AND HENRY<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Jun\n
\n Jun Michelada<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Sweet\n
\n Sweet Potato with Cumin Labneh and Pickled Leeks<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Aguachile\"\n
\n Aguachile<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Sesame\n
\n Sesame Bu\u00f1uelo with Soy-Caramel Glaze<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Christine<\/div>\n
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Christine Ha<\/h2>\n

Chef-Owner, The Blind Goat and Stuffed Belly | Houston, TX<\/p>\n

IG: @theblindcook<\/a><\/span><\/p>\n

Southeast Asian Fusion Visionary<\/strong><\/p>\n

Chef Christine Ha is a blind cook known for winning MasterChef Season 3. A three-time James Beard Award nominee, she specializes in Southeastern and modern Asian cooking, pulling flavors and techniques from Vietnamese, Thai, Japanese, Korean, Chinese and Indian cuisine. Her cookbook, Recipes from My Home Kitchen, was a New York Times best-seller.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Japanese-Inspired\n
\n Japanese-Inspired Beef Fajitas<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Roberto<\/div>\n
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Roberto Perez<\/h2>\n

Chef-Owner, Del Mar Ostioneria | Los Angeles, CA<\/p>\n

IG: @delmarostioneria<\/a><\/span><\/p>\n

Contemporary Mexican-Japanese Seafood<\/strong><\/p>\n

Chef Roberto P\u00e9rez is one of two chefs behind Del Mar Ostioneria, a game-changing Los Angles food truck serving high-end seafood in the style of Sinaloa, Mexico, with a Japanese touch. The menu includes ceviches, aguachiles, oysters, sashimi, tacos, and more. P\u00e9rez is a self-taught chef, born and raised in Chicago with roots in Ponce, Puerto Rico.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Kampachi\n
\n Kampachi Ceviche<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Tamarindo\n
\n Tamarindo Habanero Aguachile<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Yuu<\/div>\n
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Yuu Shimano<\/h2>\n

Chef-Owner, Restaurant Yuu | Brooklyn, NY<\/p>\n

IG: @yuushimano<\/a><\/span><\/p>\n

Upscale French with Japanese Style<\/strong><\/p>\n

Chef Yuu Shimano is the chef behind Restaurant Yuu, a Brooklyn restaurant featuring traditional Japanese omotenashi and high-quality French cuisine. He graduated from Tsuji Culinary Institute in Osaka, Japan, and Lyon, France and worked at Guy Savoy in Paris. He was also executive chef at Mifune, an upscale French-Japanese restaurant in Manhattan.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Zuwai\n
\n Zuwai Crab with Asparagus Foam and Tosazu Gelee<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Soy\n
\n Soy Sauce Cr\u00e8me Br\u00fbl\u00e9e<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Lon<\/div>\n
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Lon Symensma<\/h2>\n

Chef-Owner, ChoLon | Denver, CO<\/p>\n

IG: @lonsymensma<\/a><\/span><\/p>\n

The Meeting of Southeast Asia and Europe<\/strong><\/p>\n

Chef Lon Symensma opened ChoLon in Denver, CO in 2010 after extensive culinary travels across Asia. ChoLon\u2019s menu plays on interpretations of traditional Southeast Asian dishes combined with nods to Lon\u2019s classical European training. In its first year, ChoLon was a semi-finalist for the James Beard Foundation Award for \u201cBest New Restaurant\u201d in the nation.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Kaya\n
\n Kaya Toast with Coconut Jam and Egg Cloud<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Glazed\n
\n Glazed Pork Belly Buns with Pickled Vegetables<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n <\/div>\n <\/div>\n \n
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\n KITCHEN CABINET 2023\n <\/i>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \"Erik<\/div>\n
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Erik Bruner-Yang<\/h2>\n

Chef-Owner, Maketto | Washington DC<\/p>\n

IG: @erikbruneryang<\/a><\/span><\/p>\n

Pushing Culinary Boundaries<\/strong><\/p>\n

Born in Taiwan and raised in the United States, Erik Bruner-Yang is a three-time James Beard Foundation award nominee and chef-owner of Maketto, a communal marketplace located in Washington DC, combining retail, restaurant, bar, and cafe experiences. He is a multiple-time James Beard finalist and was named StarChefs\u2019 Rising Star DC Restaurateur 2018.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
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\n \n \"Rice\n
\n Rice Noodle Udon Congee with Mustard Chili Crisp<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"RPG\n
\n RPG Sandwich<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
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\n \"Adrienne<\/div>\n
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Adrienne Cheatham<\/h2>\n

James Beard Nominated Chef, Cookbook Author | New York City, NY<\/p>\n

IG: @adrienne<\/a><\/span><\/p>\n

Connecting Cultures Through Cuisine<\/strong><\/p>\n

From her time as executive sous chef at Le Bernardin to leading the kitchen at Red Rooster, Harlem, Chef Adrienne Cheatham has built a reputation for excellence and creativity and a passion for soulful, elevated cuisine. She wowed audiences as the runner-up on Top Chef Season 15 and is a James Beard Foundation Award nominee for her cookbook, Sunday Best.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
\n
\n \n \"Chili\n
\n Chili Crusted Rack of Lamb<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Yakamein\"\n
\n Yakamein<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
\n
\n
\n
\n \"Robbie<\/div>\n
\n

Robbie Felice<\/h2>\n

Chef-Owner, pastaRAMEN | L.A., Miami, New York, Seattle & Montclair, NJ<\/p>\n

IG: @robbiefelice<\/a><\/span><\/p>\n

The Wafu Italian Whisperer<\/strong><\/p>\n

Robbie Felice is the Chef and Restaurateur of Viaggio, Osteria Crescendo, and pastaRAMEN pop-ups in Montclair, NJ, Miami, Seattle, New York City, and Los Angeles. Wafu is a Japanese word meaning \u201cJapanese-style,\u201d and Chef Robbie specializes in Wafu Italian cuisine, a popular style of cooking in Japan that reimagines Italian dishes through a Japanese lens.<\/p>\n

LEARN MORE ABOUT CHEF ROBBIE<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
\n
\n \n \"Ramen\n
\n Ramen and Spot Prawn Crudo<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Temomi\n
\n Temomi Ramen Shrimp Scampi<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Ramen\n
\n Ramen Bolognese<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Crocchette\n
\n Crocchette di Ramen<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Pork\n
\n Pork Chop Scallopini Tonkatsu<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Wafu\n
\n Wafu Italian Caesar Insalata<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Soy\n
\n Soy Sauce Injected Burrata Fettunta<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Porcini\n
\n Porcini Rubbed Dry Aged Strip Steak with Sesame Miso Butter + Broccolini<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
\n
\n
\n
\n \"Ray<\/div>\n
\n

Ray Hayashi & Cynthia Hetlinger<\/h2>\n

Chef-Owners, RYLA | Hermosa Beach, CA<\/p>\n

IG: @eat_ryla<\/a><\/span><\/p>\n

Asian Fusion, Izakaya-Style<\/strong><\/p>\n

Husband-and-wife chef duo Ray Hayashi and Cynthia Hetlinger are the culinary minds behind RYLA, a modern izakaya redefining the concept of Asian fusion to reflect the chefs\u2019 own backgrounds and points of view. Hayashi was born in the US to Japanese parents. Hetlinger is half Taiwanese and was born in Taipei. They opened RYLA in Hermosa Beach, CA in 2022.<\/p>\n

LEARN MORE ABOUT CHEFS RAY AND CYNTHIA<\/a><\/strong><\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
\n
\n \n \"Tuna\n
\n Tuna Poke Tostada<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Agedashi\n
\n Agedashi Tofu<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Truffle\n
\n Truffle Fried Rice<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Grilled\n
\n Grilled Japanese A5 Wagyu with Ponzu<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
\n
\n
\n
\n \"Ray<\/div>\n
\n

Ray Li<\/h2>\n

Chef Raymond Li (Lis Dim Sum) | Coral Gables, FL<\/p>\n

IG: @chefrayjr<\/a><\/span><\/p>\n

Chinese-Latin Fusion with a Miami Twist<\/strong><\/p>\n

A first-generation American of Latin-Chinese descent, born and raised in Miami, Chef Raymond Li is known for his passionate, avant-garde, and precise approach to Modern Asian Cuisine. His culinary training includes The Ritz Carlton and the Mandarin Oriental Hotel as well as Michelin-starred restaurants, such as Benu and l\u2019Atelier de Jo\u00ebl Robuchon.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
\n
\n \n \"Li\u2019s\n
\n Li\u2019s Grilled Octopus with Cannellini Fabada and Yuzu-Piquillo Coulis<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Blue\n
\n Blue Crab and Napa Cabbage Salad<\/a>\n <\/div>\n <\/a>\n <\/div>\n
\n \n \"Blue\n
\n Blue Oyster and Trumpet Mushroom Stir Fry\u202f<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n
\n
\n
\n
\n \"Angelo<\/div>\n
\n

Angelo Sosa<\/h2>\n

Chef-Owner, Tia Carmen, Carmocha & Kembara | Phoenix, AZ & Indian Wells, CA<\/p>\n

IG: @chefangelososa<\/a><\/span><\/p>\n

Modern Global Flavors<\/strong><\/p>\n

Chef Angelo Sosa seamlessly fuses his Dominican and Italian heritage into his innovative approach to global cuisine. His creative flair earned him recognition as a standout competitor on Top Chef. His culinary vision comes to life at Tia Carmen; Carmocha, a global tapas restaurant; and Kembara.<\/p>\n

<\/h4>\n<\/p>\n <\/div>\n <\/div>\n \n
\n
\n \n \"Crispy\n
\n Crispy Plantains with Pepper Sofrito<\/a>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n \n