Kian Lam Kho
After training as an aerospace engineer and developing software on Wall Street for more than twenty years, Chef Kian decided to pursue his passion for cooking. He apprenticed in the kitchen of Chef Josh Capon at Canteen (now Lure Fishbar), in New York City’s Soho neighborhood, where he learned to produce modern American food.
However, it was Chinese cooking that interested him the most. After Canteen he started organizing pop-up Chinese banquet events to showcase the variety of ingredients and versatility of techniques in Chinese cuisine rarely experienced in American Chinese restaurants. He continues to work at different restaurants as a guest chef, creating unique Chinese banquet events.
In January of 2008 Chef Kian created the Chinese cooking blog Red Cook. The blog emphasizes the importance of understanding proper Chinese cooking techniques while describing them in historical and cultural context. Red Cook was shortlisted as a finalist for the James Beard Foundation Award in 2011. Additionally Red Cook was selected as one of the “Sites We Love” by Saveur.
Chef Kian teaches Chinese cooking classes at the Institute of Culinary Education and the Brooklyn Kitchen. He offers popular classes in dumpling making and stir-fry techniques. Chef Kian is also very involved with culinary professional groups and often participates in panel discussions and conducts lectures on Chinese cooking, culinary culture and history. His first Chinese cookbook is due to be published in the spring of 2014.
His in depth knowledge of proper Chinese cooking techniques and regional cooking styles prepared him well to help with the creation of Lotus Blue. Chef Kian traveled to Yunnan and consulted with top local chefs before returning to craft the menu concept. Chef Kian will continue to introduce patrons to the vibrant flavors of Yunnan by creating seasonal menus and daily specials.