Chef Ken

A late post but I had the pleasure of feeding something other than uncrustables at their Pittsburgh stop on the synapse tour!

Ofc the show was an absolute banger as well 🔥🔥🔥

Looking forward to seeing your sets again at !!!

Shoutout to for setting it up (go check out the store in Bellevue!!) and my sous chef .chey

📸:

I had the pleasure of creating a 5-course dinner to celebrate a 50th birthday! It’s always an honor to craft a memorable culinary experience and make such a special occasion even more meaningful 😁

*all courses are gluten-free (it surprising how many soy sauce based products have wheat 😂)

Courses:
Mini burrata, confit tomatoes, garlic chili oil
Hamachi crudo, homemade ponzu, jalapeno and sansho pepper
Tteokbokki w/ fish cake, striacciatella, nori chip
Piedmontese strip steak, miso calabrian chili broccolini, yuzu crab cake, chive mash
Espresso matcha tiramisu

I'm going to be at in Pittsburgh for Owning Our Future: A Symposium on BIPOC Institutional Ownership May 18!

🗓️ Sunday, May 18

🎤 Keynote: Andy Shallal of Busboys and Poets dives into the power of BIPOC ownership and how cultural spaces drive activism, equity, and resilience.
🗣️ Panel: “Envisioning the Future”—discover bold ideas for community-driven, empowering arts spaces.
Don’t miss out—connect, learn, and help shape a future where BIPOC arts thrive! See you there! 🎟️🔥