Roy Choi

Yeah, it was a lifetime in the making that I was finally able to have an opportunity to put together.

So the flavors were finally a chance for me to express everything that I feel and that I am.

Before that, I would kind of separate

being a chef and in my personal life.

Being a chef, I was cooking as a chef.

And a lot of that is influenced through European technique and standards and knowledge.

But not just that, it was also just...

I didn't think that the food that I loved or that were, that I truly craved or ate or was in my home that I could translate that into a restaurant setting.

So I would cook restaurant food and then I would get off the clock.

Like you were touching on, like we don't eat the same food that we cook when we're working in restaurants.

I would get off the clock and go eat the food that I really loved.

Yeah.

Yeah.

Yeah.

Which is street food.

And, um,

And I just never found the bridge for that.

And then Kogi was the bridge.

It was like, so the moment my friend called me, we went the next day and shopped.

And then the next day when I had the ingredients, I just started cooking.