I started my professional cooking career in 1994, working for Roy Yamaguchi. I had other restaurant jobs, including pastry making, bartending and pizza making, but it’s when I ate Roy’s food and started working for him that I embarked on my culinary career. I worked with Roy for 7 yrs, 4 yrs in Hawaii and 3 yrs in New York. In 2001, I left Roy’s & the U.S. for Ho Chi Minh, Vietnam, taking up the position of Exec. Sous Chef & Chef de Cuisine of Asian Reflections, Caravelle Hotel’s fine dining restaurant. That was my first experience of officially being a chef & running my first kitchen. In 2003, I was introduced to Shanghai as the Exec. Chef of New Heights Restaurant, Three on the Bund. I ran New Heights from 2003-2005, bringing it to the peak of it’s success. Later in Nov. 2005, I went to work at 239 Restaurant, picking up best mid-range restaurant & 3rdrunner up for restaurant of the year, as well as Shanghai Tatler & Modern Weekly list of top restaurants. In Jan. 2007, I left to take over Maneo restaurant, where we won best brunch from City Weekend Magazine. In Sept. 2008, I opened Maya, Latin inspired cuisine, where we won restaurant of the year(‘09 &’10), best Latin Restaurant, & runner-up for best new-comer.
In April 2009, I returned to the states and opened TAG restaurant in Denver, CO, as the Exec. Sous Chef. October 2009, I returned to Shanghai, full of inspiration & fresh ideas, I left Maya and founded GoGa, opening our doors May 2, 2010.
GoGa has been named, “21 Hot Tables”, 2011- Conde Naste Travel & Leisure; 2011Restaurant of the Year; 2012 Best Western Contemporary – That’s Shanghai Magazine; 2011 Best Chef, Restaurant of the Year, & Best New Comer; 2012 Best American-City Weekend Magazine; 2011 Modern Weekly- Best Restaurant Shanghai; 2012 Shanghai Daily Newspaper- Special Jury Selection/Achievement Award