Brad Kent


For over 30 years, Chef Brad Kent has certainly made a contribution to the whole of the food industry, from James Beard nominated cookbook, Southeast Asian Flavors, to designing food technologies for the US Department of Defense; from developing the first line of breakfast foods for Starbucks, to partnering with LeBron James in mega pizza chain Blaze Pizza, to founding his own standalone Olio Wood Fired Pizzeria.

Chef Brad loves to share his passion for quality ingredients prepared simply when providing meals for guests in his restaurants and at home with his family. 



Sarah J. Gim is the founder of food/cooking community TasteSpotting and the personality behind lifestyle brand TheDelicious. She has been photographing and writing about food since 2005, finding humor at the intersection of dating and eating. Saveur, InStyle, Glamour, and Vogue have featured her work, and The Los Angeles Times has gone so far as to say she "perfected" food porn. Sarah has spoken at conferences about everything from monetizing social media to how architectural and interior design affect food trends. Sarah lives in Los Angeles and suffers from a lifelong obsession with roast chicken, Caesar salad, and avocados.

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Christine is Creative Director at LUCKYRICE and a NYC Culinary Content Creator. She is the founder of her own brand, Yommme which encompasses the art of mindful cooking and eating and can be found @conscious_cooking. As a representative of Plastic Oceans International, she advocates a waste-free kitchen as #plasticfreefoodie. Christine has photographed for Whole Foods Market and has been featured at, Cooking LightThoughtfully Magazine, GrowNYC, as well as on the Instagram feeds of @foodnetwork @foodandwine, @food52, @williamssonoma and @pantone. Christine‘s cookbook “The Plantiful Plate: Vegan Recipes from the Yommme Kitchen” (Countryman Press) debuted in February2019.

Why do you think this tasting paves the next wave of food trends?

Our selection of tastes, is derived from several inspirations:

Targeting a zero-waste approach, not only with the ingredients, but also with our heat source, using wood and coals to cook, taking advantage of the heat of the fire, capturing the flavor of smoke and ash. As resources in our world become more scarce, we want to consciously and deliciously pay respect to all the ingredients we use. from the agricultural wood trimmings for the fire to the citrus skins. 

100% plant-based, being mindful of waste, and looking to capturing the essence of the fire are trends we see continuing into the future. 

What does the future of Asian food look like? 

The tastes all combine Asian and Western ingredients and flavors as we anticipate the future of foods to become both more global in flavors and more local in sourcing. 

What does celebrating 10 lucky years of LUCKYRICE mean to you?

We are honored to be a part of the LUCKYRICE Night Market of the Future celebrating core values in the next wave of food trends with this perfectly-aligned collaboration.

Taste the future with Chef Brad, Sarah and Christine at our 10th year celebration LUCKYRICE Night Market of the Future on May 30h, 2019.