Ki Chung | Standing Out On the Line, Nervousness, Eating to Learn, and Work You Can Sustain - Ep. 164

Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn.

[sponsor] Check out The Standard from MISE: https://youtu.be/FRZNsBOudrQ

Show Notes:

Ki on IG: https://www.instagram.com/kilols/

Anthony Bourdain book (Kitchen Confidential): https://geni.us/AzvsAJ

Daniel Boulud book (Letters to a Young Chef): https://geni.us/ELJY7

Alinea cookbook: https://geni.us/SRFRQW

Unreasonable Hospitality book - Will Guidara: https://geni.us/unreasonable-hosp

Don't Make it In-House - Justin Khanna: https://repertoire.simplecast.com/episodes/dont-make-it-in-house

Ulterior Epicure: https://ulteriorepicure.com/

Bar Maze in Honolulu: https://barmaze.com/

Commis in Oakland: https://commisrestaurant.com/

Aubergine in Carmel by the Sea: https://auberginerestaurant.com/