|  BRIEF
BIOGRAPHY
Chef King Phojanakong
is a native New Yorker who was born and raised in Manhattan.
His early culinary influences began at home with the inspirational
cooking of his Filipino mother and Thai father. Spending summers
in the Philippines throughout high school furthered his interest
in the culinary world and instilled the importance of community
and culture. His experiences there introduced him to a celebratory,
engaging style of dining, that has greatly shaped his own
cooking.
Chef King received his formal
culinary education from the esteemed Culinary Institute
of America, and graduated in 1998. He was elected
group leader of his class and graduated dean’s list.
Chef King went on to train under
Daniel Boulud at Restaurant Daniel and David Bouley at Bouley
Bakery and the Danube where he sharpened his classical training
and knowledge of the craft. Other New York kitchens where
Chef King has worked include: Jean-Georges, The Grocery, and
Cendrillon. He was co-executive chef at Beekman Kitchen in
New York and executive chef at Fatapples in El Cerrito, California
before venturing on his own. Since opening Kuma Inn, Chef
King along with long time friend and colleague Soulayphet
Schwader opened Talay in West Harlem in May 2008. Ready to
tackle a new project, Chef King and Co-Chef Soulayphet have
moved on to Bed-Stuy, Brooklyn to open Umi Nom restaurant.
Chef King has always been involved
with food, music and the environment. Prior to pursuing his
culinary career, Chef King was an energy engineer involved
in a weatherization program that made New York City a greener
place to live. He also used to Dj weekly at clubs in New York
and Berlin. He is also an avid guitar player jamming with
a local latin jazz band in Brooklyn whenever he has the time.
In May of 2003, the chef opened
Kuma Inn on the second floor of a Lower East Side tenement
in New York. Chef King brings all his experiences together,
including the flavors he grew up with, to the community dining
style from the Philippines, his education with some of the
world’s best chefs, and exposure to the freshest ingredients
to offer a unique dining experience. Within the first year,
Kuma Inn was rated “one of the city’s best places
to eat 2004” by New York Magazine. The New York Times
wrote, “It is Filipino mama food and fantastic.”
King has received numerous accolades from various premier
publications.
REVIEWS in local, national, and international publications and websites including:
| *The
New York Times: |
- Dining: The Price Isn’t the Only Thrill, Dec
10, 2008
- Dining Out: When The Sour Note Is Just Right, July
12, 2006
- The NYT Magazine, Free Ranging: Pickled Mango Recipe,
Aug. 7, 2005
- Good Eating/Lower East Side: Walk On The Mild Side,
June 26, 2005
- Good Eating/When Less Is More, Nov. 7, 2004
- $25 and Under: Asian American Chef Makes Tapas His,
Oct. 20, 2004
|
| *
New York Magazine: |
- Restaurants 2006, 50 Favorite Restaurants Under
$30, 2006
- In Season: King Phojanakong’s, Thai Chile
Lime Sauce, Oct. 3, 2005
- Best of New York, Dream Meals, March 14-21, 2005
- Where to Eat 2004, Jan 5, 2004
- Best Small Plates, Dec. 8, 2003
- The Underground Gourmet: Tapas This, Sept 15, 2003
- Cheap Eats NYC 2003: 100 Under $25, July 28, 2003
|
*Michelin
Guide 2008, 2009 Recommended
*Zagat Survey 2005, 24 food rating; 2006, 2007, 2008,
2009
*Time Out New York, Eating and Drinking Guide 2004, 2005
& 2008 Editor’s Choice
*Departures, Eating Small in New York, Nov/Dec 2008
*edible MANHATTAN, Chinatown Royalty, Jan/Feb 2009
*plate, Menu Spotlight: Pucker Up, Jan/Feb 2009
*New York Blade, Philippine Fusion, Sept 3, 2004
*New York Post, Kuma Right In, For Goodness Sake, Aug
6, 2003
*Generation Rice, Talk with Chef King Phojanakong, July
2003
*Daily News, Bites: Where To Go Ape For Year Of The Monkey,
Jan 16, 2004
*Picky’s, Choice Meal: Kuma Inn, Dec 2004 |
|
| *Filipinas
Magazine: |
- When Adobo Calls To Me, Dec 2003
- Expat’s Kitchen: Small Plates, Huge Flavors,
August 2006
|
| *IN
New York: |
- Prepare to Feast, Oct. 2005
- Off the Beaten Path, Dec 2004
|
*F&B
World, Pinoys in New York, Nov-Dec 2003
*Strongfood, Andrea Strong Reviews Kuma Inn, Nov 21, 2004
*Voices of Lower Manhattan, Stepping into the Markets
of Chinatown: Train to be a Chef ….or Just Shop
Like One, Sept 22, 2003
*INQ7 Global Nation, Yes, it’s a 3-Star Pinoy Restaurant
in New York, Nov 2004
*Wine & Spirits, Tasting Flights to Asia, Small Plates
and Sake, Feb 2005
*Asian Food and Lifestyle, A Walk on the Asian Side in
Lower Manhattan, Vol.7, May/June 2005
*Foodservice, Small Plates Provide Multiple Menu Choices,
Aug. 2005
*Philippine News, Fil-Thai Chef Takes On Tapas, June 22,
2005
*Filipino Reporter, Michelob Honors Asian American Chefs
With 2006 Calendar, March 17-23, 2006
*Food, King Of The Kitchen, May 2006
*AsianWeek, Wrapping Taste Buds Around King’s Ribs,
May 26-June 1, 2006
*Philippine Daily Inquirer, More Pinoy Hot Stops In NYC,
July 30, 2006
*Audrey, Looking for Lumpia, October/November 2006
*Altra, Bites of the Big Apple, Spring/Summer 2007 |
FEATURED CHEF on television and radio productions
including:
*Channel
7 Eyewitness News (ABC)
*The Morning Show (WB11)
*Eat Out NY (NYCTV/NBC)
*Yahoo Television Commercial (Network and Cable)
*Good Morning America, assisted Jacques Pepin and Emeril
Lagasse (ABC)
*Balitang America (ABS-CBN)
*Martha Stewart Living Radio (Sirius)
*Chopped (Food Network TV)
*Menus in the Media (NYU) |
GUEST CHEF APPEARENCES in the retail sector including:
*Whole
Foods Market
*Best Cellars
*Chef’s Central |
CHARITY DONOR for national
and international organizations including:
*Lincoln
Center for the Performing Arts
*AmfAR: The American Foundation for AIDS Research
*Action Against Hunger / Restaurants Against Hunger
*yKAn: Young Korean American Network
*Grand Street Settlement / Taste of the LES
*Share our Strength
*Healthy Kids
*City Harvest
*Asian Chefs Association
*Restaurants for Relief: Hurricane Katrina
*Food Bank for New York City
*AIWF Spoons Across America
*Project TAP
*Village Voice Choice Eats
*James Beard Foundation Greens |
COOK BOOK contributing
chef for:
*New
Asian Cuisine, Fabulous Recipes from Celebrity Chefs,
Wendy Chan and Grace Niwa, International Food, Wine &
Travel Writers Association, 2006 |
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