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Known for his work at Lucky Robot, Chef Huang initiated the sustainability program that got Lucky Robot recognized as the first sustainable sushi restaurant in Texas and leader of dry aged fish. His work in sustainability and Nikkei style cuisine has been recognized in Austin Food and Wine, Bon Appetit, Forbes, and Tribeza.
When not traveling to Japan and Taiwan, he chooses to escape the long days in the kitchen with short trips to the Yucatan Peninsula. “I love exploring the entire region, from the beach jungles and Mayan ruins, to the Spanish churches and cenotes. Everywhere I go I find new inspiration and flavors.”
At his new newest project, NOMADE, his dishes are a personification of his travels and of the global influences he tasted while traveling the region. Each dish is rooted to Yucatecan tradition and flavors with hopes to share my experiences.
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