Currently acting as the Director of Operations & Executive Chef at E&O Restaurant and Bar, Sharon Nahm was born and raised in Korea where her connection to food began. As her passion continued after college, Sharon decided to enroll into the California Culinary Academy. Following her training, she went on to pursue both sweet and savory cuisines as a chef and Pastry Chef at Lark Creek and Executive Sous Chef at at Kuleto's for four years before ultimately landing at E&O where she has remained for the last 14 years
What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?
Glass noodle salad with kimchi, mushrooms, and sesame. Noodles have been a part of most cultures, but particularly the Asian culture, and dates back thousands of years. Noodles are most commonly made with wheat, this dish is composed of noodles made from yam flour, making it gluten free and vegan. People are choosing and will continue to incorporate more plant based foods into their diet. This dish is a delicious example.
In an effort to promote sustainable gastronomy, how is your dish aligned with this future trend? (i.e. using local produce, plastic-free, etc)
Served in compostable ware.
What does the future of Asian food look like?
Modern interpretations of traditional items or food from childhood through use of local and contemporary ingredients, and presenting it in beautiful, artful ways.
What does celebrating 10 lucky years of LUCKYRICE mean to you?
LUCKYRICE's efforts to highlight Asian Cuisine in North America have played a pivotal role in diversifying the culinary world. It is easy to lose track of the true origins of a particular cuisine, but LUCKYRICE has managed to transport Asian culture alongside food to people who otherwise wouldn't have access. This exposure inspires people to experiment with their appetites and allows them to gain insight into a beautiful cuisine that exists beyond their own.
Join Chef Nahm on July 25, 2019 at LUCKYRICE Night Market of the Future presented by Rémy Martin