Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn. 

[sponsor] Check out The Standard from MISE: https://youtu.be/FRZNsBOudrQ

Show Notes: 

Ki on IG: https://www.instagram.com/kilols/ 

Anthony Bourdain book (Kitchen Confidential): https://geni.us/AzvsAJ 

Daniel Boulud book (Letters to a Young Chef): https://geni.us/ELJY7 

Alinea cookbook: https://geni.us/SRFRQW 

Unreasonable Hospitality book - Will Guidara: https://geni.us/unreasonable-hosp 

Don't Make it In-House - Justin Khanna: https://repertoire.simplecast.com/episodes/dont-make-it-in-house 

Ulterior Epicure: https://ulteriorepicure.com/ 

Bar Maze in Honolulu: https://barmaze.com/ 

Commis in Oakland: https://commisrestaurant.com/ 

Aubergine in Carmel by the Sea: https://auberginerestaurant.com/

Justin's Instagram: @justinkhanna

Follow The Repertoire Podcast on Instagram: @joinrepertoire

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What's next? 👇

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Justin Khanna

212 Broadway E

Unit 22725

Seattle, WA 98102 USA

—

Justin's Instagram: @justinkhanna

Follow The Repertoire Podcast on Instagram: @joinrepertoire

—

What's next? 👇

Share the Podcast

Get Total Station Domination

Take the 5-Day-Kitchen-Productivity Challenge

Get on my Email Newsletter

Support the show for $19 a month via the Repertoire Pro Community for Industry Professionals

My latest upload on YouTube

Rate the show on Spotify

Leave a review on Apple Podcasts

Get in touch with Justin

Tweet at Justin

Follow along on Instagram

Sign up for one-on-one Coaching with Justin

Browse the gear used to create this

💌Send me mail:

Justin Khanna

212 Broadway E

Unit 22725

Seattle, WA 98102 USA

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