The Repertoire Podcast

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

Episode Summary

In this episode, I'm joined by Chef Ki Chung of Bar Maze in Honolulu.

Episode Notes

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/