Chef Jay Huang is a culinary innovator with over 20 years of experience, blending the rich traditions of Nikkei Japanese and Yucatecan Mexican cuisines with a deep commitment to sustainability and equity in the food system. His philosophy centers around ethical sourcing, respect for seasonality, and honoring the communities that steward our food. By partnering with local fishers, farmers, and artisans, Chef Jay ensures that every dish reflects a connection to both culture and the environment.

 

Beyond the plate, Chef Jay champions initiatives that protect marine ecosystems, reduce waste, and promote equitable labor practices. His mission is to create dining experiences that nourish people and the planet, while inspiring others to rethink how they cook, source, and eat with responsibility and care.