HYAYO

My eastern zodiac is Horse which is said to be animated, active and energetic whereas my western zodiac is Sagittarius which is said to be curious, intense and adaptable. I feel like I can resonate with both zodiacs as I am both Asian and American but I think deep inside I would relate to the eastern one more because I have some fond memories with my mom reading about my horoscope every lunar new year reminding me what I need to look out for good or bad!

My dad is from Southern China (Guangzhou) and my mom is from Hong Kong. So I am Cantonese Chinese by ethnicity and 1st generation Cantonese American in the US.

I think one superstition that I still believe in today and practice is avoid using the number 4 whenever possible which sounds like “death” in Chinese.

The pivotal experiences that guided me towards entrepreneurship and hospitality is just observing my dad hustle throughout my life. I remember walking around Chinatown with him all the time when I was a kid because he was a salesman for a restaurant supply company to later work for him on the weekends at his own restaurant supply business and supermarket.

I grew up in the 80’s in NYC. We were a middle income family and I spent alot of time by myself afterschool because both my parents were working. One of my most memorable meals is just Dinty Moore beef stew in a can with white rice. As any Asian household goes, white rice was always a staple in the fridge but I loved cracking open a jar of the the canned meat, potatoes and carrots, putting it over a bowl of white rice with a damp paper napkin and into the microwave for 3 minutes. The wet paper towel always softened the day old rice to perfection.

I think food is a universal language for many people to express emotions and feelings. I think regardless if I am feeling sad or happy, my go to will always be something simple like tomatoes and eggs over rice or Cantonese BBQ platter over rice with chicken, duck and pork.

Wow that was some time ago! I think my first drink when I was of legal drinking age was a gin and soda. Thru the years, I have taken a liking to whiskey and vodka mixed drinks but these days I am more into lower abv drinks like craft beer and soju.

I think the people that I choose to surround myself with are my guiding lights. When it comes to work, they are all the people that make up my team which put in the work day in and day out to make it successful and at home my kids are my guiding light as I try to see and understand them thru their lenses and learn more about them as they grow up.

I have been so lucky to work with so many collaborators, collaborations and brands in my career. I have done work with Nike, Porsche, Rimowa and J.Crew to name a few and the good people behind those brands. I have also done so many collaborations in the food space with other food entrepreneurs. Ultimately, my dream collaborators are like minded individuals who are passionate about their own brand in the food space.

This is tough! I think right now for me is Fish Cheeks. They make such good Thai food and its so close to my office!