This native of San Luis Obispo, Calif., grew up with the funky flavors of Japan and Norway and translated that into celebratory food as executive chef of Momofuku Las Vegas, where he made dishes like sea urchin hash browns, cod with fermented crab miso, and giant platters of salt-and-pepper lobster and shrimp.
But he left that gig in May, and since then has traveled to Japan to study wagyu beef and moved to Portland, Ore., where he and his wife, beverage expert Jamie Neering, have been doing a series of pop-ups. The Oregonian reports that the couple is taking over the former Trifecta Tavern & Bakery space to open a restaurant called Bar King, slated to debut in March.
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