I have over 7 years of experience in kitchen, currently working as a sous chef at a French Bistro, where I oversee restaurant bistro service, pastry, and retail operations. This role demands strong organizational skills, multitasking abilities, flexibility, and problem-solving skills, all of which I bring to the table. With my diverse background in pastry and culinary arts across various cultural cuisines, I'm confident in my ability to create unique and flavorful menus.

For me, cooking is...

experiment and to showcase your personality

I learned to cook at...

age of 17. I moved to US at a young age where I have to learn to cook and take care of myself, from that, my love for cooking has developed

A cooking secret...

Treating ingredients with care and love

My menus

Itadakimasu

STARTER

Choose 1 dish

Chawanmushi|sake steam clams

Grilled oyster with ponzu sauce and daikon

Agedashi tofu|lotus chip|bonito|daikon

FIRST COURSE

Choose 1 dish

Chicken yakitori with tare sauce

Miso glazed eggplant

MAIN COURSE

Choose 1 dish

Assorted Sashimi platter

Aburi sushi platter

DESSERT

Choose 1 dish

Matcha creme brulee

Japanese souffle cheesecake with apricot jam

Summer is Coming !

STARTER

Choose 1 dish

Scallop ceviche with fresh citrus, garlic chips, parsley oil

Vietnamese style liver pate with orange marmalade, hazelnut and milk bread

FIRST COURSE

Choose 1 dish

Citrus Salad with shaved fennel, radicchio with honey citrus dressing

Compress watermelon Salad with whipped feta cheese, mint dressing, balsamic drizlle with arugula

Summer melon salad with prosciutto, arugula, fresh burrata, basil and finished with balsamic reduction

MAIN COURSE

Choose 1 dish

Salmon wellington with lemon beurre blanc, potato aligot, lemon parmesan broccolini

Chicken ballotine stuffed with duxelles and prosciutto, fondant potato, garlic butter mushroom, red wine jus

Hanger steak with chimichuri sauce, herb roasted potatoes and onion, maple roasted carrot

DESSERT

Choose 1 dish

Passion fruit mousse

Triple chocolate mousse

The French in me

STARTER

All inclusive

Garlic cheese bread with marinara sauce

FIRST COURSE

All inclusive

Compress watermelon Salad with whipped feta cheese, mint dressing, balsamic drizlle with arugula

MAIN COURSE

All inclusive

Herb crusted lamb chop with red wine jus serve with whipped mashed potatoes and broccolini

DESSERT

All inclusive

Citrus creme brulee

Chef Chi's reviews

5

•

8 services

Chi prepared a delicious menu that showcased modern influences with classic dishes. There was plenty of food for two people and a good balance of flavors across four courses. Chi was a pleasure to chat with, and provided amazing service throughout the dinner. We would love to have another meal with Chi again and highly recommend her!