When I began my Kickstarter campaign for the Dining Traveler Guide to Puerto Rico, I received a tweet from a very special person asking me how he could help. That person was Chef José Andrés. I met him in 2014 when I started volunteering at Dine-N-Dash events for his organization, World Central Kitchen. This organization began after the devastating earthquake in Haiti in 2011 when José Andrés and his team began assisting with hospitality training, providing clean cookstoves, and school kitchens. Since then, World Central Kitchen has expanded its mission. From Hawaii to Indonesia, the organization has been feeding millions affected by natural disasters.

Chef José Andrés was one of the first celebrities to arrive in Puerto Rico after the hurricane. He reached out to many chefs across the island and beyond to create Chefs for Puerto Rico, which as of late 2018 has provided over 3,000,000 meals to people in need across the island. Seeing what he has done for my homeland has given a powerful meaning to my volunteer work for World Central Kitchen.

I wanted José to share a bit about how his experience in Puerto Rico after Hurricane Maria changed his life. Here’s our interview:

Jessica: A few days after Hurricane Maria hit Puerto Rico, you decided to go to Puerto Rico and cook for the thousands of displaced people throughout the island. What inspired you to do that?

José Andrés: after the hurricane, I had this sense of urgency to be there and to try to make a small difference, help out in some way. I remembered back to the experience I had after the earthquake in Haiti in 2010, and what World Central Kitchen did after the flooding in Peru, the hurricane in Houston, the fires in California—and I knew that it was urgent for us to be in Puerto Rico, even if just to be there and help for a few days. Chefs, we are people of action, so I just decided to go with my team and see what we could do to help.

Jessica: You arrived in Puerto Rico for what was supposed to be a short relief trip, you ended up staying for a while. Can you tell us more about your experience? What made you stay longer?

José Andrés: You’re right—when we arrived in Puerto Rico, we were planning on staying for a few days and feeding 1,000, maybe 2,000 people. But what we found was that the island was hungry and the people didn’t have money for food. None of the ATMs were working. There was no electricity, there was no fuel, there was no power—the entire island was shut down. Restaurants were closed. Hospitals didn’t have food. There was no clean water. The need was real.

We saw that there was no grand plan for feeding the island … the officials there were talking about how to feed people in 3 weeks or a month. But we realized people were hungry today, right now. The urgency of NOW was what motivated us. When people are hungry—and remember that these are American citizens—let’s not worry about what’s going to happen in 3 weeks, but what we are doing today to feed people. We realized that we didn’t need to plan, we needed to cook.

So as chefs, we began doing what we do best: we began finding sources of food, and we found kitchens, and the most amazing people. Jose Enrique, an amazing person and an amazing chef, volunteered his kitchen, and we just started to cook. And that’s what we did—we began feeding the people of Puerto Rico. We cooked sancocho, this stew of pork, corn, and yuca, and made 1,000 meals on day one, and within a week we were making 25,000. And now our team has been working there for almost eight months, and we have served over 3.5 million meals, and are working with local businesses and farmers and food trucks to get them back online and building resiliency for the next emergency.

Jessica: I followed your journey on Twitter. You went to towns I have never even visited before! What do you have to say about the spirit of the Puerto Rican people?

 This was really the story of the amazing people of Puerto Rico who came together to feed themselves. I am in awe of the people of the island, who truly became one and started solving the issues they faced one problem at a time. There are so many people—the 80-year old woman who is sharing her only bottle of water with those around her, the two little girls who make sure everyone in line is fed before they have their lunch—who inspired me to keep going, keep pushing. We met so many incredible volunteers who showed up to help: hundreds of people, thousands of people who were creating a movement with us. This was a movement with a very simple idea that everyone could get behind: let’s feed the hungry. And that’s what we did, together.

Jessica: Puerto Rico needs more visitors than ever. What would you say to a potential visitor who may be hesitant of visiting the island after everything that has happened?

José Andrés: People, why are you hesitating? Puerto Rico is one of the most beautiful places on earth, and it is the perfect destination right now because by simply showing up you are helping with the island’s recovery! The airport is back to full capacity and there are lots of options for getting to San Juan. Businesses in San Juan are getting back on their feet, there are food trucks, there are restaurants making some of the best food in the country. La Placita in Santurce is packed every weekend with dancing and incredible places to eat. Beachside hotels in Condado are starting to fill up with visitors, and Old San Juan is ideal for an evening stroll around the old fortress. This is the time to go, spend time with your fellow Americans and learn more about the island, its culture, its cuisine.

Jessica: Despite the struggles that the island is going through, the renaissance of Puerto Rican cuisine continues with many young talented chefs.  Any notable chefs or restaurants that you have experienced during your most recent travels?

José Andrés: One of my good friends, Jose Enrique—he’s one of the chefs supporting the #ChefsForPuertoRico team—has one of the best restaurants in Puerto Rico (and in America). You need to go to his place in Santurce. You must also check out Mario Pagan’s restaurant in San Juan, and get a rum sour at José Santaella’s place. And the food truck scene at the Miramar Food Truck Park is something you need to experience. Peko Peko, Yummy Dumplings, The Meatball Company. And if you are ever traveling through Morovis, you must go to Maelo’s. I am not joking, it is the best chicken in the world.

The post José Andrés: How Puerto Rico Changed My Life appeared first on The Dining Traveler.

Note: the interview has been edited for brevity & translated from French to English. 

Q&A with Executive Chef Michel Wahaltere

Maria: What makes your restaurant successful?

Chef Wahaltere: At Hôtel Métropole Brussels, we manage three venues in one location at which provides variety to the guests. Those are the Brasserie Métropole, Bar “Le 31”, Le Jardin Indien with a combined capacity of over 150 places to include indoor and outdoor seating. Our good reputation continues to grow which is something we’re grateful for.

Maria: What is the creative process behind your dishes?

Chef Wahaltere: Stay focus on where we are, BELGITUDE which means using Belgian products as much as possible. Therefore, I am selecting products from local farmers and artisans like champignons coming from Tour & Taxis, Cukoo from Malines’s and Belgian Charolais beef, and mozzarella from de Ardennes. All these products are made with Belgian traditions. And of course, we use Belgian beers in our recipes rather than wine!

Maria: Why did you choose Brussels?

Chef Wahaltere: I didn’t choose Brussels, Brussels chose me. My mentor and good friend from childhood renowned restaurateur Mr. Antoine Pinto reach out to me when I was still working in the United States and offered me a job at his Belga Queen Brasserie back in 2015. Thanks to the network connection, Hôtel Métropole Brussels asked me to join their team in 2017. After six months at the hotel, I was already promoted to Hotel Executive Chef. Another good reason to be back in Belgium was to be close to my mother and family.

Maria: Can you tell us about your favorite creation on the menu?

Chef Wahaltere: the flavor of the combination of local products gives life to very traditional Belgium dishes that are in our DNA: BELGITUDE. I like to use Belgian beers and Liege syrup in our recipes. Other dishes we like to serve are the steak tartare, codfish or sole meunière, and crevettes grises (little grey shrimps) from the North Sea. Also, Brussels “forgotten” dishes such as “Oeuf a la Meulemeester” hard-boiled eggs topped with crevettes grises, parsley, mustard, light beer cream, and grated cheese.

Maria: What would you like for your guests to remember from the dining experience?

Chef Wahaltere: Hôtel Métropole is an iconic place, as it is one of the oldest Brussels hotels, and it is considered as an institution. Also, I want our guests to try the Belgian cuisine made with Belgian products. We are currently offering the white asparagus which are very typical from the region. We also offer a flexible choice rather than plat du jour (daily special) therefore, we offer 2 great lunch menus: the DAILY CHEF’S SPECIAL BRASSERIE composed by two-courses menu and the MENU 37 composed of a three-course menu.

Maria: Tell me about the process of pairing wine and food?

Chef Wahaltere:  Actually, we are mainly focusing on the offering of Belgium beers as this is part of our BELGITUDE concept. However, we do have a selection of wines in our menu and we will promote more Belgian wines very soon. Also, if/when we reopen the Gastronomic restaurant which is my biggest desire as a celebration of the 125 years anniversary of Hôtel Métropole Brussels will take place next year. In fact, I would be doing a wine tasting this week in search for us to offer Belgian wines to our guests.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Wahaltere:

• Visit the landmarks: Atomium, Brussels Grand Place, and Brussels Comic Art Museum
• Enjoy food and Décor at Belga Queen Brasserie
• Reserve a table at Two- Michelin starred Restaurant Bon-Bon

About Our Dining Experience

We had the pleasure to enjoy and eat at Café Metropole in the company of Chef Wahaltere. Below you can find some of our favorite dishes:

·       Hard boiled eggs with shrimp and beer mousseline.

·       Shrimp croquettes.

·       Lobster Ravioli, green asparagus cream, duo asparagus salsa, and truffle carpaccio.

·       Cuckoo from Mechelen crockpot, North Sea grey shrimp sauce, potatoes croquettes.

·       Café Liégeois.

·       White wine: Cours des Dames France Chardonnay.

The Verdict

Hôtel Métropole Brussels is an iconic landmark of the city, a former palace constructed in 1895 in the former “Caisse d’Epargne” headquarters. It used to be one of the oldest banks of the city and has been selected by many international films due to its location and décor. At the reception, you will recognize the old bank boxes. The rooms and charming suites are spacious, luxury facilities where you can meet, enjoy and relax. The view of Brussels from our suite is something that you should experience on your next trip to the Capital of Europe.

It was a real pleasure to meet Hôtel Métropole Executive Chef Michel Wahaltere, who began his international career studying in Liege and bringing his Belgian flair to France and the United States. After all his travels and opening restaurants in many cities, he’s happy to be back in Belgium promoting Belgian cuisine and products.

Hôtel Métropole Brussels, Place De Brouckère 31, 1000 Bruxelles, Belgium Website

Disclaimer: I was graciously hosted by Hotel Metropole Brussels. As always, opinions are my own and it was a true pleasure to meet Chef Michel Wahaltere. 

The post Chef’s Perspective: Chef Michel Wahaltere of Hôtel Métropole appeared first on The Dining Traveler.

What inspired you to start your business, SOOM foods?

We joke – Shelby (our oldest sister) had a business degree, Jackie was dating (and is married to) a sesame tahini expert, and I needed a job. But really, being introduced to good tahini in Israel and learning about the health benefits and versatility of the product inspired us to make it a more common ingredient in the American market.

How did you partner with Ashok Bajaj and Sababa for your dinner?

We believe an essential part of the business is creating quality relationships. We connected with Brett Carnahan when he was general manager at another restaurant, and when he started at Sababa he had the idea to make a formal dinner together!

You’re an avid traveler and have lived in Israel. Does travel influence your business and products? How?

Travel absolutely influences our business and products. Two ways:

1. Travel = learning. We love learning (especially about food!), and we love sharing what we learn with our network.

2. Food is the forefront of travel. I start with where I want to eat breakfast lunch dinner, have coffee, tea and snacks and build my itinerary from there!

Soom Foods supplies to very well-regarded restaurants. How do you and your team build those relationships?

The old fashioned way! We hit the streets, pop into as many restaurants as possible with samples of our products, and take the time to talk to anyone and everyone there – hosts, waiters, bartenders, and of course the chefs! Then, we follow through with our company/team attributes: reliability, consistency, effective communication, and a love of community.

You’re currently based in Philly. What three restaurants can you recommend?

Three?! Not possible! This is so hard! I’m cheating and making one a restaurant group: CookNSolo. Their restaurants include Zahav, Dizengoff, Goldie, The Rooster, Federal Donuts, Abe Fisher. Other favorites are Spice Finch, Cheu Noodle Bar, Hungry Pigeon, Dante & Luigi’s, Taco Riendo, Hikari Sushi, and LALO.

Thanks, Amy for all your tips! I think we have a full foodie itinerary for our next trip to Philadelphia!

The post Travel Influences: Amy Zitelman of SOOM Foods appeared first on The Dining Traveler.

For both chefs: what inspired you to come to Taiwan to work?

Chef Ken Chan: A vegetarian restaurant invited me to join their team in 1987.

Chef Matt Chen: I came here with my uncle from Macau to work at a seafood restaurant in 1988. 

For Chef Chen: you’re originally from Macau. Can you tell us more about Macanese cuisine? Do you have the opportunity to introduce it to your current menu?

One of the most popular dishes in Macau is pork braised with ginger and vinegar. We eat a lot of noodles and congees with Cantonese and Portuguese influence. Most of our menu is strictly Cantonese; however, some of the dim sum has Portuguese influence.

How did Cantonese food become so popular in Taiwan? 

In 1987, Taiwan had an economic boom, and diners became more attracted to Cantonese food. Due to the political issues, the ingredients came from Hong Kong, not China (PRC). When President Chiang Ching-Kuo lifted the rules to allow chefs to come from Hong Kong, many chefs ended up in Taiwan.

For Chen Chan: you have built quite the following during your time in Taiwan. What are some menu items that your most popular guests ask for?

We catered to the former presidents of Taiwan 陳水扁Chen Shui-bian and 馬英九Ma Yingjiu and became popular that way. Cantonese homestyle cooking is very popular among local celebrities.

Can you tell us more about the menu at Le Palais Restaurant? Do you have any favorite ingredients?

Chef Chan: We’re introducing Szechuan cuisine at Le Palais Restaurant. When we design the menu, we want to introduce different flavors. 

Chef Chen: My favorite dishes are BBQ pork and dim sum.

How does it feel to be the only Three-Star Michelin Restaurant in Taiwan?

We’re feeling a bit of pressure after Michelin! Our initial reaction? Very happy but then a bit of panic!

For both chefs: Our readers love to get recommendations from local chefs. Are there any restaurants or attractions that you recommend in Taiwan?

Chef Chen: You must try the Cantonese seafood restaurant and spicy hot pot at “Dragon Master”.

Chef Chan: 天香樓Tien Hsiang Lo and 欣葉Shin Yeh 

Tip: The easiest way to find these restaurants is to cut and paste to google maps!

The post Meet the Chefs Behind One of Taipei’s Top Restaurant, Le Palais appeared first on The Dining Traveler.

Note: the interview has been edited for brevity.

Q&A with Executive Chef Rolando Manesco:

Maria: What makes your restaurant successful?

Chef Manesco: In Asia, you need to follow what most of your guests like to eat and find the ingredients from the region that pair with those recipes. We need to adjust the dishes to the local culture, which inspires me to design a menu based on our client’s expectations.

Maria: Why did you choose Bangkok?

Chef Manesco: The job chose me. You need to find the right opportunity and time to be there, and sometimes it’s up to destiny with chefs. In Asia, chefs are moving all the time, so we try to change often to get more experience, learn about other ingredients and cultures. So far, I am with InterContinental Bangkok for two years. Prior to this appointment, I already experienced different Asian cuisines and worked in several countries in Europe, starting at a very young age in my native Italy followed by other countries.

Maria: Can you tell us about your favorite creation on the menu?

Chef Manesco: In our Italian restaurant “Theo Mio” we introduced truffles originating from Europe and the reception has been great. We have different restaurants with different cuisines, from curry with noodles to pasta. The most popular Italian dish is called “parppadelle al tartufo”, which is served a Theo Mio.

Maria: What would you like for your guests to remember from the dining experience?

Chef Manesco: We want guests to remember the full journey-from the moment they enter the hotel, the culture of Thailand, our restaurants at InterContinental Bangkok, the style of the restaurant, the freshness of our ingredients, and the simplicity of cooking.

Maria: Tell me about the process of pairing wine and food?

Chef Manesco: We want guests to remember the full journey-from the moment they enter the hotel, the culture of Thailand, our restaurants at InterContinental Bangkok, the style of the restaurant, the freshness of our ingredients, and the simplicity of cooking.

Maria: How do you see your chances to be awarded a Michelin Star?

Chef Manesco: We are doing very good in some of our restaurants such as Summer Palace, Fireplace Grill and Bar, and Theo Mio. We are already in the Michelin guide. We are working hard to reach that goal, especially with Fireplace Grill and Bar, where the focus on ingredients, service, and quality is very high. Our goal is to surprise our guests. We hope to get a star!

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Manesco: Discover Thai cuisine and taste original food and flavors. Here are some other tips:

• Enjoy the food at Chinatown Bangkok.
• Visit many of the parks and large green areas throughout the city.
• Visit the many of the beautiful monuments, recommend visiting Erawan Shrine, featuring a gilded statue of the god Brahma located just in front the hotel where many people come to pray. It’s often the site of rituals and traditional dances.

About Our Dining Experience:

We had the pleasure to enjoy and eat at three of the different restaurants at the property: Espresso, Summer Palace and Theo Mio and below you can find some of our favorites dishes and wines at Theo Mio, Italian Kitchen by renowned chef Theo Randall:

• Pulpo alla griglia.
• Gnocchi con crema al tartufo.
• Barramundi alla griglia.
• White Wine: Dipinti la Vis, Chardonnay, Trentino-Ato-Adige, Italy.
• White Wine: Bottega, Pinot Grigio, Veneto, Italy.

It was a real pleasure to meet Executive Chef Rolando Manesco, Executive Chinese Chef Han Long Hua, and rest of the diverse team at InterContinental Bangkok. The experience truly made us feel at home. Everyone we met represented the kindness that Thai culture is known for.

InterContinental Bangkok, 973 Phloen Chit Road, Lumpini, Pathum Wan, Bangkok 10330, Thailand Website

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About Local Guest

Local Guest connects responsible travelers with locals who have a passion for Puerto Rico and all that the island has to offer. Carmen and her team have placed a lot of effort into the center of the island, which was severely damaged by the hurricane. She shares her favorite spots:

What are your favorite spots of the center of Puerto Rico?

The town of Orocovis brings culture and gastronomy together. You have the “Ruta de la Longaniza,” a route lined with restaurants which specialize in this local, handmade sausage. In the center of the town, you have many artisans who have their studies in their homes.

Orocovis is also considered the “true center” of the island of Puerto Rico. I love the beautiful landscapes of Toro Negro, a state forest. Hike along the trails of Toro Negro, take a dip in the famous Doña Juana Falls and take in the stunning views from the center of the island.

In the neighbor town of Morovis, you have a unique ecosystem called “Las Cabachuelas.” The extensive cave system is a connection to our Taíno heritage as you can see indigenous hieroglyphs inside many of the 60-plus caves that connect. You can also experience more of the native culture by meeting local artisans who still create Taíno pottery.

What are some of your favorite places to eat in the Center?

I recommend Los Naranjos, a cozy restaurant on route PR-155. Everything they serve is delicious. It also has some of the most beautiful views of Orocovis. Another recommendation in Morovis (in route to Orocovis) for breakfast and traditional sweets is Panaderia La Patria. This bakery is one of the oldest on the island, it has been around since 1862. Everything they make is delicious but what makes them famous is “El pan de la patita echá,” which looks like crossed legs.

Veganism has become more and more popular on the island. A restaurant at the forefront is Pueblo Sano in the Plaza of Orocovis. If meat is your thing, the ribs at Cabañas de Doña Maria (near Toro Negro) are a must visit, with some of the best BBQ ribs on the island.

What are you three top places to see in the Center of Puerto Rico?

Toro Verde: this ecoadventure park places nature first. It’s stunning views lend to one of the longest zip lines in the world. There’s plenty to see and do for the whole family.

Toro Negro: This state park is a must see for those who love nature and adventure. It has excellent hiking trails, and you will encounter spectacular waterfalls. Be sure to schedule a hiking tour with Amigos del Bosque de Toro Negro, a community-based tourism organization that provides walking tours of their forest and community.

Yauco: This is “el pueblo del café” (town of coffee). Explore the many coffee plantations throughout the town. Most of the coffee farms suffered a lot after the hurricanes, but farmers have created a trekking and bird watching program so visitors can enjoy the coffee route differently.

Check out Local Guest’s tours on their website & follow them on Instagram. 

This interview is also featured in the upcoming book, Dining Traveler Guide to Puerto Rico. Release date: March 2019.

The post Discovering the Center of Puerto Rico with Carmen Portela of Local Guest appeared first on The Dining Traveler.

Note: the interview has been translated from French and edited for brevity.

Q&A with Michelin Starred Chef Julien Lucas

Maria: What makes your restaurant successful?

Chef Lucas: for me, it is important to give value to the region, give our clients the opportunity to taste the flavors of Picardie while coming to both restaurants at the hotel, La Table du Connetable, and Le Jardin d’Hiver. I want them to taste something different.

Maria: How’s did it feel to have awarded a Michelin star?

Chef Lucas: It’s a great satisfaction, as we work to please our clients. Their responses are positive, and we got rewarded with the Michelin star. We are very proud, and it is excellent recognition for the team and me.

Maria: What is the creative process behind your dishes?

Chef Lucas: It is vital for us to show what is essential. When we offer the menu to our clients, it should not be extensively long; we don’t like to give 3 minutes of speeches. The dish should focus on three ingredients. It is essential to rediscover a flavor that the clients know and discover new ones.

Maria: Why did you choose Chantilly?

Chef Lucas: I knew about this location (Chantilly) because of its reputation. Here is where I have the responsibility of the Chef for the first time. When I knew the chef was leaving, I jumped immediately on this opportunity because the establishment is fantastic and the city as well.
There is an enormous potential as there due to the wealth in Chantilly. There is a universe of choices that I enjoy: the castle, the golf, the luxury world, and our hotel is a good representation for all of these elements with a balance of elegance and modesty. We see many classic cars that I love arriving at the property. It is “Elegance a la Francaise.” Most of our clients come here mainly to take a break.

Maria: Can you tell us about your favorite creation on the menu?

Chef Lucas: Yes, there is one: “zander and Portobello mushrooms from Orry-La-Ville and hazelnut.” The mushrooms are collected from a local farmer 3 kilometers away, and every morning he picks 3 or 4 fresh mushrooms especially for us. We make our sauce from fish stock with a touch of whiskey. This plate is very famous and frequently requested by our clients.

Maria: What would you like for your guests to remember from their dining experience?

Chef Lucas: It is nice when our clients say that it was nice, but the best compliment for me is when they tell me that they rediscover a vegetable unknown to them or one they did not like. I work a lot with vegetables, and in this region, we have a variety that is not liked during childhood such as bitter endives or earthy red beets. Therefore, we need to work well with these products to increase their value and ensure our clients will appreciate them. If I can achieve that, then I can go home with a great feeling. Typically, in a gastronomic restaurant, the clients like to discover and try new tastes trusting the chef.

Maria: Tell me about the process of pairing wine and food?

Chef Lucas: I love wine but I’m a wine amateur, and I have full trust in my team, so we work together on the selection. Basically, when I propose a new dish, I let maître de hotel and sommelier try it, and we taste it together. I like to create contrasts between the food and the wine; if we are serving a sweet fish, we need to pair it with wine that will increase the palate.
The menu is changed several times during the year. Although we have 4 seasons, we’ve changed more than 4 times. In fact, every 2 months. After the summer holidays, we change the menu. In December we will offer the winter menu, and then we will replace it again in the new year.
I am always thinking about the creation of a new dish and provide new choices to our clients to give pleasure. We share emotions with our creations.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Lucas: 

• The Castel Of Chantilly

• The Great Stables

• Le Potager Des Princes

• The forest for those who like to do sports, like jogging, biking or a stroll along the lakes

About Our Dining Experience:

We had the pleasure to choose out of 6 different bottles of Champagne including a rosé Champagne.

We selected the gastronomic menu of the season called “De Saison” paired with wine selection made by sommelier Ms. Amelie Allot, a 23-year old sommelier at the property:

• Alsace Grand Cru 2014, Schlossberg, Riesling Blanck
• Olivier Pithon, Cotes Catalanes, Cuvee Lais, 2015
• Cote-Rotie, Clusel-Roch, France, 2015
• Domaine Rougeot Pere & Fils, Meursault, Sous la Velle, 2014

It was a real pleasure to meet Executive Chef Julien Lucas and rest of the diverse team at La table du Connetable. They are all very young and enthusiastic about their roles, and it was great to interact with everybody. We could feel the team spirit and collaboration which made our experience quite unique! I was happily surprised to meet for the first time a woman sommelier, great to see female representation in these critical culinary roles.

Before leaving the dining room, Chef Julien Lucas was kind enough to sign our menus to remember our culinary experience!

Tip: don’t forget to enjoy the beautiful collection of Chantilly porcelain at the entrance of the restaurant, it is quite difficult to find these days….

La Table du Connétable, 4 Rue du Connétable, 60500 Chantilly, France Website

Disclaimer: I was graciously hosted by Auberge du Jeu de Paume. As always, opinions are my own and it was a true pleasure to meet Chef Julien Lucas. 

The post Chef’s Perspective: Chef Julien Lucas appeared first on The Dining Traveler.

To her, food and cooking are pretty essential ingredients in Asian culture – an idea that is also evident in the latest cultural, Hollywood hit Crazy Rich Asians. Drawing inspiration from the film, Chef Kathy Fang has cooked up her own decadent dishes, paying homage to the indulgent threads of the movie. As our latest Travel Influences spotlight, Fang takes us through her food and travel inspirations and journeys…

1. How does travel influence the menu at your restaurant?

My travels influence my menu a lot. I always come back with fresh ideas and inspiration from my travels on how to tweak traditional Chinese dishes and make it my own. New spices, new ingredients, new flavors, new ways of serving dishes. You can always expect a few new dishes to pop up off the menu when I come back from a trip.

2. How did you get inspired to make your “crazy rich” dishes?

[Crazy Rich Asians] got me hungry, especially watching the street food scenes. It made me think of comfort food, specifically noodles, which is one of my favorite things to eat whether done as an Asian dish or as an Italian dish. Nothing beats the perfect bowl of noodles and in true Crazy Rich Asian style, I spiffed up the dishes with some rich decadent ingredients like lobster, Uni, crab.

3. It’s obvious that cooking runs in the family. Between growing up in the kitchen of your family’s restaurant, House of Nanking, and then opening your own establishment with your father, Fang Restaurant, do you feel that food and cooking intertwine your family and culture?

Absolutely! Food is a such a big thing in Asian culture, especially in Chinese families. Every family gathering centers around eating. We don’t do anything else when we get together but cook and eat. My fondest memories growing up have all been centered around cooking with my parents and all my relatives. Wonton wrapping, egg roll wrapping, soups, clay pot rice – everyone has a task and we work as a team. We pay respect to each other by coming to lunches and dinners to share a meal and see each other. I wouldn’t be who I am without all those experiences. Family first always!

4. What was your inspiration behind branching out from the family business and opening up Fang Restaurant?

My inspiration came from all my travels and exposure to food in Asia. I always find new exciting ways of doing things there. Chinese food is constantly evolving there and that’s what I want Fang to be like. Chinese food that evolves over time, where we don’t serve the same dishes that everyone else serves and has been serving for the last 30 years. The food should reflect the chef’s personality and train of thought. As I grow and change over time, so does my food. The food at Fang should evolve over time as I do.

5. As a young adult, you originally pursued a corporate career after studying operations management and entrepreneurship at the University of Southern California. What led to you leaving this behind to enroll in culinary school a few years later?

I felt stifled and bored in the corporate world. I get excited by the thought of creating new things. And in the corporate world, I didn’t get to tap into this passion of mine, this spark and desire to create. I was just another cog in a machine asked to fulfill a responsibility. It was mind-numbing. When I realized that the monthly goodie bag of mislabeled beauty products was what I looked forward to the most when working at Neutrogena, I finally called it quits. I needed something that excites me.

I worked at my dad’s restaurant when I was young and loved it. I love food and I love to create, so it was a no-brainer. Culinary school was the most fun I’ve ever had in any school. It was like playtime every week for 8 hours straight.

6. What’s your top travel tip?

Top travel tip: try to find some kind of offer or activity that involves you experiencing the culture and food of the city through a local. I don’t mean through a tour guide. I mean through an actual local. I did this when I traveled to Vietnam and Italy and it allowed me to make this unforgettable connection to people outside of my race and my culture. It makes you realize how similar we all are at the end of the day and how beautiful our world is when it’s filled with some many different kinds of people, culture and food.

You can discover more about Chef Kathy’s journey by checking out her website, which offers insight and recipes inspired by her travels and culinary experience!

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