_______________________________________________________________________________________________

Lawrence C.C. Chu was born in Szechuan, China, and lived abroad for 19 years before moving to San Francisco. Expecting to follow in the footsteps of his architect father, he financed his college education by working in San Francisco restaurants, including Trader Vic’s where the prospect of a career as a restaurateur first occurred to him. His real apprenticeship was served when his father opened a restaurant featuring Mandarin cuisine. In 1970, Chu opened the doors of Chef Chu’s in Los Altos, California, forty miles south of San Francisco. In 1976, he began offering Saturday cooking classes, fully subscribed from the onset. In addition to his own restaurant cooking classes, Chu has shared his knowledge and expertise through television appearances, public cooking demonstrations and by lecturing at culinary academies and food forums. He generously supports local benefits and feels that it is important to give back to the community, which has supported him throughout these years.

_______________________________________________________________________________________________

Khai Duong, Executive Chef at Ana Mandara in San Francisco, is considered one for the world’s leading Asian chefs, and one of the pioneers of modern Vietnamese cuisine.

He has been featured in Gourmet Magazine, Bon Appetit, InStyle Magazine, USA Today, The San Francisco Chronicle, and many others. Duong has uniquely combined authentic Vietnamese cuisine with classic French technique. Wife and Executive Sous Chef, Kieu-Loan Phan “Mimi,” also brings her extensive repertoire of traditional family Vietnamese recipes to the Ana Mandara offerings.

Using these traditional recipes and inspiration from his native village of Nha Trang (on the south central coast of Vietnam), Duong has created some of the most original and striking executions of Executive Chef Khai Duong, Ana Mandara, San Francisco modern Vietnamese dishes in the world at Ana Mandara since its opening in 2000. Ana Mandara is one of the few Asian restaurants in the US that has a full-time sommelier and has consistently been awarded the Wine Spectator’s Award of Excellence.

Duong’s professional experience includes stints at Le Bernardin in New York City, the Boca Raton Resort Hotel (Mobil 5 star/5 diamond) in Florida, the Maui Prince Hotel in Hawaii, and Le Colonial in Beverly Hills where he was at the forefront of introducing upscale Vietnamese cuisine to the American palate.

Duong was recently featured on ABC-TV for Asian Heritage Week and hosts a weekly cooking show on local Vietnamese television. Duong has also assisted in the preparation of a dinner served at the Beard House in New York City.

Duong is the founder of Chefs Without Borders and the Asian Chefs Association in response to the December 2004 tsunami and Hurricane Katrina in September 2005. Contemporaries Martin Yan, Roy Yamaguchi , Arnold Eric Wong, Chris Yeo and Lawrence Chu, among others, give selflessly of their time and resources for the community and global disasters. Duong is also active with the Viet Heritage Society.

One of 11 siblings, Duong emigrated to the US in 1975 and helped his family open one of New England’s first Vietnamese restaurants. The family continued with several successful restaurant ventures, but Duong was drawn to a vision of developing Vietnamese cuisine into an art.

Duong attended Le Cordon Bleu Academie Culinaire De Paris where he received a Grand Diploma, Summa Cum Laude, in Classical French Cuisine and Patisserie and graduated first in his class. He is degreed, with honors, from the Ecole Lenotre Francaise Gastronomique and the Academie Du Vin, also in Paris.

“Chef Khai,” as he is affectionately called, and Mimi, have a young daughter and son, Aivy and Phat. Chef Khai reports that they love to watch their parents at work in the kitchen, and already Aivy has stated that she wants to be a chef when she grows up.

When not in the kitchen at Ana Mandara, Duong enjoys spending time with his family, traveling to Vietnam and other countries, and experimenting at home with new recipes and ingredients.

Chef Khai has hosted several tours to Vietnam for students and acquaintances eager to learn about Vietnam, and who want to embark on Vietnamese culinary expeditions.

_______________________________________________________________________________________________

Christopher Yeo

Not many restaurateurs get their start as a hairdresser, but interestingly enough, Chris Yeo, Straits and Sino Restaurants’ executive chef and owner, was originally more familiar with chopping hair than shredding coconut. And if he had not given up the shears for making satays, the Bay Area wouldn’t have him to thank for being the first to bring authentic yet modern Singaporean cuisine to their dining landscape; and now with Sino, for infusing the San Jose area with a new concept in Chinese cuisine.

After graduating from Singapore’s Hotel and Catering School and a two-year stint at the world-renowned Mandarin Hotel, Yeo left Singapore for London so he could study hair at Vidal Sassoon. After working as a hair stylist in London for five years, he came to San Francisco and opened Yeo’s Hair Design in 1980 in the Haight Ashbury district.

Yeo, 54, has always been a lover of good food, and long dreamed of bringing the food of his native Singapore to the Bay Area. He says, “I missed sharing the food of my youth. I enjoyed cooking at home, but couldn’t fit all my friends and family and clients into my house—with a restaurant, I could!” In 1987, he opened Straits Café on Geary Street in San Francisco, and then a sleek Palo Alto location in 1998. It was with the opening of the second Straits location that he made the decision to focus on his restaurants full-time, and much to the chagrin of his salon clients, stop cutting hair. In 2003 he opened an even more upscale version of Straits on Santana Row, a noted shopping and dining destination in San Jose, California, and then another in Burlingame, California, one year later. The original San Francisco location was temporarily closed, and re-opened in the new Westfield San Francisco Centre on September 28, 2006.

Visitors to his Straits restaurants are taken with Yeo’s dishes that integrate the bright flavors and cooking styles of Thai, Indonesian, Chinese, Malay, Indian, and Nonya (a result of the marriages between Chinese men and Malay women generations ago, and considered the true native style of cooking) cuisines. He also utilizes exotic spices, fresh herbs, and the freshest ingredients he can find, whether it’s for the daily soup or his “poh pia” spring rolls.

In September 2005, Yeo decided to open another restaurant in the Santana Row area, this time Sino Restaurant and Lounge, a spacious and urban-feeling venue that was designed to showcase a new concept in Chinese cuisine. He says, “I wanted to build a Chinese restaurant that was elegant, sophisticated, and accessible to all.” The dramatic space matches the exotic menu of updated “New Experience” Chinese classics like dim sum, Peking duck, and smoked sea bass.

Yeo is known for being as generous as he is energetic—(it’s been said he has the stamina of three people). He is involved in many organizations in the Bay Area, both professional and not-for-profit. He is one of founders of the ACA (Asian Chefs Association), a professional organization designed to unify Asian chefs in the area and hosts various charity events (the ACA made a huge effort when the tsunami tragedy struck).

Yeo has also been involved for a long time with the CYC (formerly Chinatown Youth Center, now Community Youth Center); twice a week, every week, Straits donates lunches to the center, feeding hundreds of kids, in addition to donations for the organization’s annual galas and banquets.

Yeo is also co-author with Joyce Jue of the cookbook, Cooking of Singapore and has served as a guest chef at The Smithsonian Institute, the James Beard House, and the Singaporean embassies to the United States and the United Nations, among others. He lives in San Francisco with his wife Kelly and their two sons, Julian and Andrew.

_______________________________________________________________________________________________

Philippe Striffeler oversees the entire Food and Beverage operation of Hotel Nikko San Francisco as both Executive Chef and F&B Director. Joining Hotel Nikko in 1996 as Executive Chef, he provided the energy and creativity behind the introduction of Restaurant ANZU in 1999, developing its menu and concept of combining prime beef and sushi -- “the prime of land and sea”.

Born in Switzerland, Striffeler’s early culinary education included two essential apprenticeships at the Hotel Des Voyageurs in Lausanne and with the famous Swiss Chef Norbert Ziojen. In France, he studied under the tutelage of famed French Chefs Roger Vergé and Jean Troisgros. He then landed a coveted position at Restaurant Du Cerf in Cossonay, one of Switzerland’s top restaurants.

A decade of Striffeler’s career was spent working internationally with Marriott’s top properties from Asia to Saudi Arabia and Europe, where he was honored with “International Region Executive Chef of the Year”. At Hotel Nikko, he has brought local devotion and international acclaim to ANZU through special menus and events, inviting celebrity guests such as Julia Child and Sam Choy.

Plus, Striffeler regularly lends his culinary talents to philanthropic events, including Macy’s annual Passport AIDS fundraiser and Glide Memorial Church.

_______________________________________________________________________________________________

Dennis Wong

or nearly thirty years, Dennis's passion for the exotic tastes of Asian cuisines and the sophistication derived through French styles has driven him to refine and develop a style all of his own.

Having founded two successful restaurants in San Francisco, Chef Dennis's dedication and creativity has won him numerous competitions and prestigious awards.

Immigrating to the United States in 1980, Dennis began his career in a Thai restaurant in Berkley, California. It was here that he discovered his natural talent for cooking and ability to create new ways of expressing traditional Indochinese delicacies.

His first restaurant, "Thai Café," emphasized the tropical beauty of Thai cooking. Adding his own unique influence, the restaurant became a popular meeting place for expatriates and local San Franciscans.

Chef Dennis's next venture was "Le Soleil," which gave him the opportunity to reach beyond the boundaries of tradition. His marriage of Vietnamese and French styles presented gourmands a unique contrast of flavors.

Stylishly appointed, the fine dining experience of Le Soleil quickly spread and it was invited to cater numerous dignitaries and celebrities including the Mayor of San Francisco, Chief of Police, California Assembly and through to the former Prime Minister of Singapore. Le Soleil also caters to numerous conferences at The Moscone Convention Center in San Francisco.

Le Soleil has since earned acclaim and recognition from numerous culinary critics and was voted the number one restaurant in 1996 by the San Francisco Focus Magazine. With many other culinary awards that followed, it was featured by various travel magazines, local and foreign newspapers as one of the "must try" restaurants in San Francisco.

In 2007, Chef Dennis was one of the 30 distinguished chefs invited to demonstrate his talented culinary practices during the Asian-American Health Forum.

Le Soleil is now opened at The Royal Garden of Hong Kong. Located on the hotel's third floor mezzanine level and overlooking the atrium's greenery and water features, the new restaurant is currently overseen by Chef Dennis personally.

In addition to Le Soleil's achievements, Dennis has also contributed to the larger community, supporting a number of worthy charities. Through Le Soleil, they annually donate thousands of Thanksgiving and Christmas meals for the impoverished. Le Soleil also supported fundraising activities for the Hurricane Katrina and the South-Asia Tsunami disasters. Their commitment to help the less fortunate exemplifies community service and food at its best.

Wine by the glass and bottle, beers from three continents, and, of course, Vietnamese-style coffee, complement the menu to perfection.

_______________________________________________________________________________________________

Chef Hung Le, of San Francisco’s Three Seasons, first learned about the need for a pure, organic approach to food preparation when, as a child, he witnessed his mother and grand mother artfully prepare the family dinner in his native Viet Nam. Hung would watch in awe. As both women hand-picked fresh vegetables and herbs and carefully inspected grains of rice to ensure their quality. But despite his fascination and respect for the culinary world, he never considered a career in food until after working as an entrepreneur, he realized that he spent all his free time in the kitchen, experimenting with innovative approaches to traditional Asian cuisines.

Despite his lack for formal training, but armed with an unshakable Passion for cooking, Hung’s first foray into the culinary world was an instant success with both critics and the public at large when he opened his first restaurant in San Francisco. Having built a loyal following with his distinct culinary style, Hung opened a second Three Seasons in Palo Alto two years later, which has also garnered glowing reviews amid maximum-capacity reservations.

_______________________________________________________________________________________________

Jeff Hubbard Growing up in a household that loves to eat and cook has its advantages.  Not only does it bring you closer as a family, but if you are lucky, it instills in one a passion for the culinary arts.  Such was the case with Jeff Hubbard.  Born and raised in San Diego, Jeff always appreciated the time he spent in the kitchen learning and bonding with his family. In high school Jeff’s interests and talents leaned towards sports—in the area of football where he excelled as a tight end, going on to play ball in college at University of San Diego.  Besides excelling in sports, Jeff earned his degree in Communications as well as a double minor. Knowing that professional sports were not in the cards for him due to an injury, Jeff turned to his childhood passion of cooking.  He thought that the combination of his degrees with a formal education in cooking would serve him well in the future and he enrolled in the California School of Culinary Arts where he graduated with honors. Landing in Hawaii (like most college graduates from CA), Jeff found himself at Roy’s Hawaii Kai, where he started as a line cook. From there he transferred back to California to the Roy’s La Jolla location. Needing his help in the desert, Jeff was promoted to the Sous chef position at the Roy’s Desert Ridge location. Having established a great track record in AZ, the new San Diego location was offered to Jeff as a possibility to further his career.  He was excited at both the challenge of an opening as well as getting back to California.  Jeff was instrumental in the opening success of Roy’s downtown San Diego and proved he was ready to head up his own culinary team. That opportunity came in October when the position of Chef Partner in San Francisco presented itself.

_______________________________________________________________________________________________

Combining the refined atmosphere of intimate French dining with the savory herbs and spices of Chinese cooking, Tommy Toy’s Cuisine Chinoise, located in San Francisco’s Financial District, has carved its niche in a city whose own culinary reputation is known and admired throughout the world.

Chef Kim Tse, a long-time chef at the internationally-recognized Imperial Palace, was raised and trained at the acclaimed Unicorn Restaurant Group in Hong Kong. He spent years in research and planning with owner, Tommy Toy, to develop the concept behind Tommy Toy’s Cuisine Chinoise. The result is a successfully created restaurant which provides a unique and special dining experience in food, service, and ambiance.

_______________________________________________________________________________________________

Martin Yan is the world-renowned host of over 1800 cooking shows, Certified Master Chef, respected food consultant, professional instructor and prolific author of 26 cookbooks, including his latest Martin Yan Quick and Easy.

Martin was born in Canton, China, apprenticed in Hong Kong and earned an MS in Food Science and U.C. Davis. In 1978 he pioneered the now classic “Yan Can Cook” television show. Martin founded Yan Can International Cooking School, and is a popular guest instructor at Universities and Culinary schools around the world. He is the recipient of a host of television awards, and culinary and academic honors. He is dedicated to dispelling the mysteries of Asian cooking, and furthering an understanding of the cultures that created these cuisines through wit, understanding and entertainment.

_______________________________________________________________________________________________

Ming Tsai

Ming’s story began in his hometown of Dayton, Ohio where he spent countless hours cooking alongside his mother and father at their family wned restaurant, Mandarin Kitchen. His love of cooking (and eating!) great food was forged in these early years, while he gained valuable experience in both the front and back of the house. With food still deeply ingrained, Ming headed east to attend school at Andover and then onto earn his degree in Mechanical Engineering at Yale University. During this time, Ming never strayed far from the kitchen; while at Yale, his sophomore summer was spent at Le Cordon Bleu cooking school in Paris.

Upon graduation, Ming made the decision to make food his focus and set out to learn as much as he could, in kitchens around the globe. In Paris he trained under renowned Pastry Chef, Pierre Herme and in Osaka with Sushi Master Kobayashi. By the time Ming returned to the United States, he knew that he had made the right decision to pursue his true calling in the world of food. To get closer to his (and every chef’s dream), Ming enrolled in graduate school at Cornell University to earn his master’s degree in Hotel Administration and Hospitality Marketing. From there he moved on to hold positions in both front and back of the house at establishments in Chicago, Atlanta, California and Santa Fe, where he continued to learn varied styles of cuisine.

Finally, in February of 1998, Ming’s dream became reality. He and his wife Polly opened the doors to Blue Ginger, a bistro-style restaurant dedicated to East-West cuisine. Located in the Boston suburb of Wellesley, Massachusetts, Blue Ginger brings urban dining and sophistication to the Boston suburbs. Since opening, Blue Ginger has impressed diners from Boston and beyond with its unique East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named ‘Best New Restaurant’ by Boston Magazine, was nominated by the James Beard Foundation as ‘Best New Restaurant 1998’ and Esquire Magazine honored Ming as ‘Chef of the Year 1998’. Five years later the popularity continues. The James Beard Foundation crowned Ming as the ‘2002 Best Chef Northeast’, while the 2002-2003 Zagat Restaurant Guide rated Blue Ginger as the ‘2nd Most Popular Boston Restaurant’.

In the Winter of 2000, Ming was approached by Target, who proposed the idea of a partnership. With the backing of such a trendy, quality-focused retailer, Ming would be able to give even more people the opportunity to create East-West food at home that is flavorful and healthy, while at the same time being fun and affordable. From Target and Ming’s partnership, the Blue Ginger line was launched. ‘Blue Ginger’ is exclusively available at Target and SuperTarget stores nationwide. The easy to use, high-quality cookware and delicious Asian-inspired ingredients and snackfoods allow the home-cooks to experiment and create their own versions of Ming’s East-West fare. In January 2004, Ming’s noodle bowls, rice bowls, and stir-fry kits debuted at SuperTargets across the country. These tasty, exotic meals bring East-West cooking from the microwave or skillet to your table in minutes!

Ming is currently the host of Public Television’s cooking show, Simply Ming, which airs nationally and began cooking for television audiences on the Food Network, where he was the 1998 Emmy-Award Winning Host of East Meets West, Cooking with Ming Tsai and Ming’s Quest. In addition to television, Ming is also the author of two cookbooks. His first, Blue Ginger: East Meets West Cooking with Ming Tsai, is now in its 8th edition and was selected by Food and Wine Magazine as one of 1999’s twenty-five best cookbooks. Ming’s second cookbook, Simply Ming, was published in November 2003 and echoes the format of his television series by the same name, featuring the recipes of his show, as well as recommended beverage pairings for each dish, helpful hints, and a guide to Asian ingredients.

Ming’s third cookbook, Ming’s Master Recipes, is a companion book to the second season of his television show and is available in the Fall 2004. Visit ming.com, Ming’s information based site, focused on East-West living, for recipes, ingredients, culinary gadgets, signature products, updates on Ming, his restaurant and more.

_______________________________________________________________________________________________

Peter Chan

Chef Chan began his career in the restaurant business when we was just 22 years old. When he was a little boy he dreamt of owning and running a restaurant of his own. Originally from Hong Kong, Chan learned to cook at home and in the restaurant industry.  His father encouraged him to pursue his love of cooking and his encouragement led him to open South Sea Seafood Village. A family run business, Chan will open a new location on February 11 located at 195 El Camino Real in Milbrae and he is planning to open a San Bruno location as well.

Expect the elegance of crystal chandeliers, traditional rosewood furniture, and the huge waterfall fish tank when you visit South Sea Seafood Village, located on Irving Street in the heart of San Francisco's Sunset District.

Our restaurant provides wedding banquets and birthday parties that can hold up to 280 guests, as well as a mezzanine with private rooms. Taste the delightful creations of Chef Wan, (yes, we recruited Hong Kong's most famous five-star restaurant chef) and his crews, which include many other talented dim-sum chefs. We promise to bring you the freshest and most tasty authentic Cantonese Cuisine, the most courteous service staff that you've ever experienced, all in a comfortable atmosphere.

_______________________________________________________________________________________________

Ritsuo Tsuchida

Executive Chef/Managing Partner of Blowfish Sushi To Die For, Ritsuo Tsuchida was born into a family of chefs and restaurateurs in Japan, a family that takes great pride in being in the restaurant business in Tokyo for several generations. The Japanese food culture is very strict, utilizing the same methods for hundreds of years where variety is not the spice of life. Ritsuo wished to no longer rely solely on his native flavors, seeking a far more extensive pantry and audience to draw from.

He received his Chef’s license from the Office of the Mayor in Tokyo, Japan in 1992, and came to the United States in 1994 to work in the Bay Area’s highly regarded restaurant scene. Quickly adapting to the local culture, he set out to realize his vision for an exciting restaurant that combines the best of Eastern and Western cuisine and culture, believing that variety is the spice of life.

In 1996, Ritsuo opened (what would become the first of three) Blowfish Sushi To Die For in San Francisco. Ritsuo innovatively merges traditional Asian ingredients with exciting flavors and spices from Western cultures, producing a mélange of tastes and redefining the borders of Japanese food. He is the Executive Chef of all three Blowfish outposts in California: San Francisco, San Jose and Los Angeles.

_______________________________________________________________________________________________

Sam Choy

“Hawaii’s Culinary Ambassador” is the official honorary title bestowed upon chef Sam Choy by the Big Island mayor. In the islands where school kids rush up to give him bear hugs and the name alone “Sam Choy” is fast becoming an ingredient to the national branding of Hawaii’s image, Sam prefers to think of himself as “just a local boy who made good”.

“Made good” is an obvious understatement for chef Sam Choy. Sam is a four-time nominee for the James Beard Best Pacific Regional chef award and in 2004, Sam Choy’s Kaloko Restaurant was the recipient of the James Beard/Gallo of Sonoma American Classics Award. Having authored nine top-selling cookbooks with Mutual Publishing, a local publishing company (Cooking From the Heart with Sam Choy, Sam Choy’s Cooking, The Choy of Seafood, Sam Choy’s Kitchen, Sam Choy’s Poke, Hawaii’s Soul Food, Sam Choy’s Sampler, Sam Choy Woks the Wok, Sam Choy’s Cooking with Kids and A Hawaiian Luau with Chef Sam an d the Makaha Sons), Sam also partnered with Hyperion Publishing to release a national compilation of his local books in 1999 titled, Sam Choy’s Island Flavors. Sam partnered with Hyperion Publishing once again and released Sam Choy’s Polynesian Kitchen in September 2002.

Sam’s restaurant employees always smile when people come into the restaurant and recall, “I knew Sam way back when…..”. Sam grew up in the small town of Laie on the North Shore of Oahu. He and his brother and sisters all learned to cook in their father’s restaurant, The Hukilau Café. His Chinese father, Hung Sam Choy was known to make the best pot roast in the neighborhood. On the weekends, the family would help prepare traditional Hawaiian luaus for large groups of tourists. Sam’s Hawaiian-German mother, Clairemoana enrolled Sam in the local Kapiolani Community College hoping that Sam would stay out of trouble. Sam’s favorite past time besides fishing and football was eating. He enrolled in the culinary arts program with food on his mind and instead discovered that he loved cooking. After honing his skills in major hotels and receiving increased recognition for his talent, Sam finally opened his first stand-alone restaurant in 1991 on the Big Island of Hawaii. Today, Sam Choy has 4 restaurants that bear his name, including one in Tokyo and one in Guam.

Sam’s television cooking show, Sam Choy’s Kitchen, garners high ratings on the local NBC affiliate. Sam films his show in a custom designed “Food Network-style” kitchen located in his flagship Sam Choy’s Diamond Head Restaurant. “I keep myself busy,” Sam says modestly. When he’s not filming his weekly cooking show or traveling to make special appearances or cooking demonstrations, Sam oversees his talented team of executive chefs for his restaurants. He handpicks each executive chef and collaborates together to develop a diverse menu for the different restaurants. The result culminates in perennial awards of excellence for the restaurants and a carefully honed roster of loyal local customers.

“Word will spread if you take care of your customers,” says Sam. Word about Sam Choy has extended well beyond the islands indeed. In 1999, Nation’s Restaurant News publication named Sam one of 50 tastemakers influencing America’s $360 billion food-service industry. Sam has also been featured in numerous national publications among such as The Wall Street Journal, Sunset Magazine, Bon Appétit, and Gourmet Magazine. Food Network appearances on Extreme Cuisine, Emeril Live!, East Meets West with Ming Tsai as well as recent tapings with David Rosengarten and Sarah Moulton(Cooking Live!) give Sam a chance to talk about Hawaii and the extraordinary island cuisine. Sam’s most recent appearance on the Food Network being Iron Chef America. Other recent television appearances include Live with Regis and Kathy Lee, Great Chefs on the Travel & Discovery channels, Good Morning America, Wild on the Islands! On E! Entertainment and the Today Show.

Sam summarizes his success simply, “I think of my cuisine as a melting pot —- of gathering the freshest ingredients from every culture on these islands.” He is exuberant when talking about Hawaii, the local people, the aloha, “You heard that saying, ‘Lucky you live Hawaii’? I say that everyday!”

_______________________________________________________________________________________________

Scott Whitman

A graduate of the California Culinary Academy, Scott’s early experience included stagiaire work at Masa’s, Stars and Campton Place, to deepen his knowledge and experience before graduating with honors. Post graduation, Scott worked as saucier at Casa Madrona restaurant, under chef Steve Simmons followed by a stint at Kuleto’s restaurant. Accepting an offer from Real Restaurants, Scott became sous chef at Fog City Diner. Taking full advantage of his talents, Real Restaurants brought Scott’s talents into the kitchens of Mustards, Bix and Tra Vigne, as well as helping them open the Fog City Diner in Osaka, Japan.

Scott’s creativity was summoned with an offer of executive chef position at the Harbour Village, a 5-star beach resort on the island of Bonaire, in the Dutch Caribbean. Memorable during this stint was the opportunity to prepare meals for Queen Beatrix of the Netherlands and the royal family.

Opportunity led Scott to take an executive chef position in Hawaii, where he was involved in the development and opening Scott’s Grill & Bar on the waterfront of downtown Honolulu. During this period, Scott’s food was featured in the fashionable Island Home Magazine as well as being chosen for a guest chef appearance on the popular, local cooking show, Hari’s Kitchen.

Scott’s extensive travels throughout Asia, especially Thailand, Hong Kong and Singapore, have greatly influenced his creativity with the inventive, award-winning cuisine at Sushi Ran.

_______________________________________________________________________________________________

Oudi Utedpornratanakul

Award-winning executive chef Oudi Utedpornratanakul has not only managed to successfully maneuver across the “cuisine barrier” that many chefs of cultural cuisines find themselves trapped in, but he has become a highly sought consultant to restaurants as well. “Anyone can cook their own favorite foods. The key to succeeding in various regions and satisfying diners is to give them what they like in ways they don’t expect, to stretch them a little at a time. You have to know your clientele.” An experienced cooking instructor with a strong business background, he also knows what spells success, in and out of the kitchen.

A native of Thailand, in 1996 Oudi ventured to the U.S. and introduced Texans to his version of Asian Fusion cuisine. Satisfying local tastes he quickly began receiving invitations to appear in celebrity competitions, and garnered top honors as the Rising Star Chef of Dallas. Soon Oudi began winning medals, and also “gold” medals, at regional and national competitions of the American Culinary Federation. His skills launched the opening of several seafood and pan-Asian restaurants before he began receiving offers to consult on restaurant openings around the country. Oudi received his Food and Hospitality Service degree from El Centro in Dallas Texas, and his Bachelor’s degree in Economics from the Kasetsart University in Thailand.

_______________________________________________________________________________________________

Damon Barham

Chef Damon Barham is a chef instructor at the California Culinary Academy in San Francisco.  He has worked for The Food Section at the San Francisco Chronicle, for Martin Yan of PBS’s Yan Can Cook as his culinary assistant; has started a small catering operation; has been a private chef for multiple clients; has managed public cooking classes for the Bay Area institution, Draeger’s Supermarkets; has been a published food stylist and writer; and has done his best to keep up with the ever more complicated list of ingredients and techniques available to American chefs. Among the courses he has taught at the California Culinary Academy here in San Francisco are Basic Skills, Garde Manger, Asian Cuisine, European Cuisine, Foods of The Americas, Contemporary Cuisine, and Restaurant Production.

_______________________________________________________________________________________________

Mike Weller

Chef Mike Weller started cooking more than twenty years ago, beginning his career in the big three of the suburbs: pizza houses, ice cream parlors, and coffee shops.  From there he moved on to help open several restaurants, and to study and write poetry at San Diego State University.  Chef Weller never left cooking, however, and after many different jobs in the industry, including opening his own catering business, he attended the California Culinary Academy.  He graduated with honors as class Valedictorian in 1997.  After graduation, Chef Weller worked his way up the ranks to executive chef at a prestigious private country club; while at the same time worked as executive chef at a nearby winery and developed a radio cooking show.  Chef Weller returned to the Academy in 2002, where he has worked in many different classes as Chef Instructor.  In 2006 he was promoted to Executive Chef and Program Chair of the Culinary Arts Program.

_______________________________________________________________________________________________

Dennis Lee

CHEF DENNIS LEE is inspired by Korean and Japanese ingredients, philosophy and techniques. His restaurant, Namu, means wood or tree in Korean.  It is a reference to the beautiful cypress bar that is a central piece in the restaurant: a salvaged tree from Golden Gate Park.  The Lee brothers, "three Korean brothers, all in their 20s but experienced beyond their years from growing up in restaurants", built the restaurant with their own hands, from plumbing to finish tile.  Dennis, the oldest brother and chef, learned to cook from his mother, who provided him with a warm and practical approach to cooking, with an unwavering pursuit for perfection. At Namu he uses impeccable ingredients and an incredible attention to detail to fearlessly catapult traditional Korean and Japanese flavors to the forefront of today's culinary landscape.  His cuisine is identified as “very Bay Area” in its approach to ingredients and seasonality.  Turned off by the stereotypes of “fusion” Dennis considers his cuisine as modern Californian.

_______________________________________________________________________________________________

Jackson

I’ve always been passionate about cooking, especially when it comes with dealing with knifes. I am very fascinated with what a kitchen knife can do cutting, chopping, slicing, carving and many more. Therefore I followed my interest, worked hard and now I’ve become a sushi chef. One of my first jobs was a waiter at a Japanese restaurant thirteen years ago. I worked hard and always secretly peek at the sushi chef and see all the unquiet things he does with his knife and hope that one day I will become a sushi chef just like him. One day because of certain reasons, the chef cannot continue his job and my boss asked if I wanted to be trained and become a sushi chef. Without hesitation I took the offer. After being trained for the basic skills, I worked at a few other sushi restaurants and learned many addition skills. The longest restaurant I’ve worked for was six years and I learned a lot there, I learned how to take care of the costumers and work behind the sushi bar. After 10 years of practice my hard work has paid off. I had an opportunity to open my own restaurant with my good friend called Live Sushi Bar. It’s been two years since Live Sushi Bar opened and business is doing very well.

_______________________________________________________________________________________________

Raymond Tang - Aroma Restaurant & Catering

Established since 1995, Aroma is located next to the Park Street Bridge of Alameda, California, which oversees the estauary and watches the boat and yacht passing by.  We serve contemporary California style with emphasis on fresh ingredients and seafood delicacies.

Aroma is pleased to offer special banquet and catering services tailored for your different taste and occasions such as wedding, birthday, anniversaries, holidays and business gatherings. Our casually elegant food is perfect for get-togethers of all kinds. Let us highlight your party with a cascade of color and fine taste. Your guests will be impressed.

_______________________________________________________________________________________________

Chinese Restaurant News

Chinese Restaurant News (http://c-r-n.com) is the only monthly publication serving Chinese-speaking restaurant owners in the USA. Founded in 1995, with the mission of helping Chinese restaurants to grow their business in America's ultra-competitive food service industry, CRN has become the top information source for 43,000 Chinese restaurant owners and operators.

With a $20 billion market size comparable to McDonald 's annual revenue, the Chinese restaurant segment is America's biggest and most culturally insular ethnic cuisine niche. Chinese Restaurant News helps marketers break through language and cultural obstacles to make their case to this value-conscious and incredibly hard working segment of buyers. Published in the Chinese language, and welcomed each month by over 95% of the nation's Chinese restaurant owners, operators and suppliers, Chinese Restaurant News has become the  dominant "must-read " information source for Chinese restaurant owners and operators.

How can you leverage the purchasing power of 43,000+ businesses, 1,000,000+ employees, and over  300,000 households for your brand? - Contact the marketing and sales professionals at Chinese Restaurant News (CRN) today to help you brainstorm how to most efficiently utilize CRN's exceptionally diverse marketing tools. How diverse?

Imagine using our 150-person Chinese call center to research your brands and your competition's standing. Then use display advertising to position and create awareness. Consider conducting sales promotions with our super affordable Mandarin-speaking telemarketing services. Utilize the best ethnic direct mail list in country or take a dominant sponsor position at our annual Top 100 Chinese Restaurants competition hosted by world famous chef Martin Yan to deeply penetrate your brand into the emotional heart of a great and appreciative culture.

So many ways to win . . . with Chinese Restaurant News!

_______________________________________________________________________________________________

Luke Sung Isa Restaurant, French Style Small Plates

Not too many chefs have their restaurants by age 26, but Chef Luke Sung is never the one to take things slow. Named the restaurant after his daughter Isabelle, Sung crafts French style, classically prepared small dishes, many featuring flavors of Provence which works very well with Californian ingredients.  Sung arrived the United States at the age of 14 from Taiwan.  After working for his dad Tony Sung at Eric’s Restaurant in Noe Valley and his uncle Ping Sung at Eliza’s Restaurant on Potrero Hill in High School, he started cooking while attending college with Chef Roland Passot at La Folie for almost two years.  He then moved on to Masa’s with Chef Julian Serrano (now at Picasso Restaurant in Las Vegas) and spent almost two years with him.  He traveled to New York one summer and staged at Restaurant Daniel with Chef Daniel Boulud and Chef Alex Lee.  He also staged at Les Panisse with Chef Gray Kunz.  After returning to San Francisco, he spent three years with Chef Sylvain Portay at the Dining Room of Ritz Carlton San Francisco.

When the Marina patio restaurant turned up in the For Sale section in the newspaper, he and wife Kitty Sung just couldn’t pass up this charming little restaurant which seats 20 in the dining room and 40 in the heated tented garden patio.  Sung opened Isa in the summer of 2000 at the age of 26. The restaurant has expanded in January 2004 and the dining room now seats comfortably 30 people on one side and a nice bar on the other side.   In October of 2000, Sung had gathered a three star review from Michael Bauer of the Chronicle, where Bauer quoted that “on every count-food, service, and atmosphere-Isa should be as hard to get into as the French Laundry”; he was named rising star chef of the year (2001) and the restaurant was voted as one of the top 10 new restaurants (2001) of the year by Michael Bauer; named one of the top 100 restaurant (2001, 2002, 2003 & 2004) by Michael Bauer;26 points on food from Zagat (2004, 2005.)

Chef Luke Sung continues to surprise and amaze everyone.  Sung who is talented beyond his years, creates the type of satisfying combinations one can eat every day.  His food is deeply flavored, elegant, yet straightforward at Isa Restaurant.

______________________________________________________________________________________________

Sang Woon Yoon

I was born in Seoul, Korea on September 11, 1970. I was very interested in the culinary arts at a very young age and when the fortunate opportunity arose to enroll at a culinary school, I pursued my passion. I started my education in Korean, Japanese and French cuisines which led to several practical internships.

Upon completion of my culinary education, I began employment at several prestigious establishments such as the Sheraton Walker Hill Hotel and the Ramada Renaissance Hotel where I continued to expand on my vocational skills and specialty training. Within a short time, I was promoted to a regional team leader and competed in multiple Nationwide Top Chef Competitions. Winning many of top titles in those competitions brought prestige and fame to the hotels and restaurants that I represented. In addition to perfecting “taste” of each dish, I also focused my attention on food presentation and food styling for coordinated events.

Soon after that experience, I was invited to go to Japan by my mentor and to master my technical skills of Japanese cuisine. Upon coming to America, I exercised my hopes and ambitions of becoming a renowned chef and have continued to live my life with those aspirations in mind. It is my desire to be that chef with superior taste and exquisite presentation, with effort and integrity.  To strive to be the best of the best in the culinary world is my ultimate goal.

______________________________________________________________________________________________

Yukiya Jerry Waki

Yukiya Jerry Waki completed his undergraduate coursework at the University of California, Santa Cruz with a B.A. in American Studies with an emphasis in expressive culture. After stints as a book buyer, journalist and manager of the Japanese Cemetery in Colma, he followed his passion and attended the Le Cordon Bleu Culinary Arts program at the California Culinary Academy in San Francisco and graduated in 2006.

Jerry’s fondness of food, travel and culture has taken him around the United States as well as to Japan and New Zealand, where he worked at the Orbit Restaurant in Auckland. He credits his parents, who emigrated from Japan, for sparking his culinary interest as well as a hard work ethic. His father, Hideaki, was a farmer throughout the Central Valley and Central Coast of California for over 30 years. Seiko, his mother, has worked the front of the house of a Japanese restaurant for over 20 years.

A recent hire to the Art Institute of California in Sacramento, Jerry serves as a culinary instructor of Asian and Latin cuisine in their International Culinary Schools program. He hopes to engage and excite students of the possibilities that lie ahead for them in the culinary field. He is also an associate foodservice director with Chartwells School Dining Services in the Bay Area. He lives in San Francisco with his wife, Johanna, and his dog, Leo.

______________________________________________________________________________________________

Chef Brenda La Noue

"Brenda La Noue, C.E.C., adjunct chef-educator at The CIA at Greystone in St. Helena, California. Chef La Noue is a graduate of the famous French cooking school, “La Varenne, Ecole de Cuisine” in Paris, France which was owned by the internationally renowned cookbook author and educator Anne Willan. Brenda has a great deal of international experience, from consulting and managing dining and catering programs for military personnel in Germany to serving as corporate executive chef to an international consortium in Phukett, Thailand. Her extensive culinary and food anthropology research has often taken her to the far reaches of the world. Brenda’s high spirit and infectious passion for her craft inspires food enthusiasts of all caliber and experience. Her cooking style emphasizes respect for the food, depth of flavor, contrasting textures and artistic presentation.