Roy Choi
Executive chef, Kogi BBQ, Los Angeles, 41
Launchpad: Choi started out as a prep cook in high school.
Claim to fame: As the man behind the Kogi BBQ taco, Choi is a pioneer of the food-truck movement that changed the landscape of event catering. His food fuses the traditions of multiple local ethnic cuisines to create a new, decidedly L.A. taste.
2011 highlight: Choi took to the studios at Paramount as host of the “Taco Tequila Tryst” as part of “The Taste” at the Los Angeles Times and Food & Wine festival in September.
Career highlight: Becoming the chef de cuisine at the Beverly Hilton in 2007.
Style signature: “Ghetto fabulous.”
Work philosophy: “Check everything.”
Big innovation: “High food at low prices, low food at high levels [of quality].”
Quick tip: “Care about each guest.”
Best place to get inspired: Venice Beach, California.
On Twitter: @kogibbq
Launchpad: Choi started out as a prep cook in high school.
Claim to fame: As the man behind the Kogi BBQ taco, Choi is a pioneer of the food-truck movement that changed the landscape of event catering. His food fuses the traditions of multiple local ethnic cuisines to create a new, decidedly L.A. taste.
2011 highlight: Choi took to the studios at Paramount as host of the “Taco Tequila Tryst” as part of “The Taste” at the Los Angeles Times and Food & Wine festival in September.
Career highlight: Becoming the chef de cuisine at the Beverly Hilton in 2007.
Style signature: “Ghetto fabulous.”
Work philosophy: “Check everything.”
Big innovation: “High food at low prices, low food at high levels [of quality].”
Quick tip: “Care about each guest.”
Best place to get inspired: Venice Beach, California.
On Twitter: @kogibbq
Photo: Dan Hallman for BizBash
