This week's chef/husband/father looks back on his employment that inspired The Slummin' Gourmet. We also learn about the (soon-to-be) newest addition to the TSG family.
Read our interview with Tony Lu of The Slummin' Gourmet, Part One.
And now, on to Part Two . . .
What did you do prior to running the luxe lonchera, and what prompted the decision to own one?
After years of running a kitchen in a club for the elite and privileged, and cooking the food that members wanted to eat, I found myself wanting to do more. I wanted to cook on my own terms, and have people experience my style of cooking without having to break the bank. Our prices may be slightly higher than what people are accustomed to for a street side vendor, but the quality of ingredients and service you will find definitely sets us apart. We function as a high end mobile kitchen/restaurant. An oxymoron for a lonchera? Perhaps. But we are having a blast.
Where did you grow up?
Born in Taiwan, raised in Venezuela. Currently living in Walnut/Diamond Bar.