Hi, I am Chef Ken
I specialized in traditional Japanese cuisine, and have been working in the field the past 15 years. I also have four years of fine dining experience as an executive chef along with two years of major hotel kitchen experience in Baltimore, MD., Nashville, TN, and San Diego, CA.
I am passionate about Japanese-inspired American cuisines, and exceptional at creating seafood dishes. Raised in S. Korean culture, I also enjoy developing fusions with a hint of Asian flavors, including Korean and Chinese.
Regardless of the type of cuisines, sourcing the right, quality ingredients is my utmost priority in my kitchen.