Good Food

Roy Choi's Love Letter to Los Angeles

Roy Choi , the man behind Kogi and Chego talks about his early life Korea and his LA. upbringing. In his new memoir LA Son , he reflects on how his parents' cooking and the LA melting pot influenced his decision to become a chef, and why hotel chefs are not as lauded as restaurant chefs.

By Evan Kleiman • May 12, 2014 • 1 min read

, the man behind Kogi and Chego talks about his early life Korea and his LA. upbringing. In his new memoir

, he reflects on how his parents' cooking and the LA melting pot influenced his decision to become a chef, and why hotel chefs are not as lauded as restaurant chefs.

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food
Sarah Rogozen
Associate Producer, Good Food

Culture

Food & Drink

Good Food

Roy Choi's Love Letter to Los Angeles

Roy Choi , the man behind Kogi and Chego talks about his early life Korea and his LA. upbringing. In his new memoir LA Son , he reflects on how his parents' cooking and the LA melting pot influenced his decision to become a chef, and why hotel chefs are not as lauded as restaurant chefs.

Share

Good Food

Roy Choi's Love Letter to Los Angeles

Roy Choi , the man behind Kogi and Chego talks about his early life Korea and his LA. upbringing. In his new memoir LA Son , he reflects on how his parents' cooking and the LA melting pot influenced his decision to become a chef, and why hotel chefs are not as lauded as restaurant chefs.

Share