It all began at the time Chef Kenny can remember, at the age of three.  On the kitchen floor while mom was cooking and cleaning. He was hooked with the sounds, smells, and the feeling of safety and love.  

I often experimented with ingredients to find my palate and early on I started working in kitchens to help with bills and have spending money. It was the chaos and adrenalin in those kitchens that appealed to me and he knew that he wanted to know more. In Midvale, Utah at a Chinese American restaurant age 17, Chef Kenny was a busboy, dishwasher and finally a line cook. It was there where he learned that he was in love with Asian cooking and culture. 

In 2007 Chef Kenny graduated from California Academy (Le Cordon Bleu) San Francisco. He earned a gold medal in an Iron Chef competition in a funny twist of fate in his foods of Asia course class kitchen! Chef Kenny holds an Associates of Applied Science culinary and has a bachelor's in the school of hard knocks of the culinary industry. 

After all of this time of working in the field Chef Kenny gained a lot of knowledge but continue to learn. Chef Kenny says-It is time for me to pass on this knowledge and experience, in a more relaxed and fun setting to you!