How a Master Chef Built a Michelin-Starred Taiwanese Restaurant in a Strip Mall - Mise En Place
At Michelin-starred Kato in LA, chef Jon Yao creates dishes inspired by flavors from Los Angeles and Taiwan. The tiny restaurant, located in a strip mall, prides itself on having only one refrigerator in the entire establishment, meaning the chefs there have to start fresh for their 600 dishes every day.
Eater would like to assure viewers that all videos were shot before the novel coronavirus outbreak became widespread in the USA. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Producer/Director/Editor: Daniel Geneen
Camera: Connor Reid, Jay Simms
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place,' click here: trib.al/dbPxW2J
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
Subscribe to our KZhead Channel now! goo.gl/hGwtF0
Kato is closed until further notice like most other restaurants, but follow them on IG to keep in touch and support the team: instagram.com/katorestaurant and instagram.com/Jonyao. Thanks for watching!
Great
@@Vincent-ib6yc cuz of corona virus pandemic
@@Vincent-ib6yc you serious??
@@Vincent-ib6yc prolly some covid-19 idssue
Gordan ramsie (i knoe i spelt his last name wrong),he would be pissed watching this video he hates caned food
"We had to buy extra fish for a while because I would F them up..." It's nice to see Chef realizes the importance of people.... and allowing them to make mistakes so they can learn.
That's the attitude of a chef I would love to work for
Very hard to find chefs like him
@@Aarondsouza5 Or managers in general. Though there is an apocryphal story about IBM - a guy screwed up, lost $11M, tendered his resignation. Boss says "resign, we just spent $11M on your education". Mistakes are part of learning, don't let somebody else get the benefit.
Im your 1k like
@@rubendelacruz7395 awesome!!!!!
"I just wanna not disappoint my entire family" man if that isn't the biggest asian mood ever
I can relate to this so much
Are you doctor yet? Dad, im 12. Talk to me when you doctor.
@Brian For Most Asian families. Parents have extreme expectations for their children. They consider high paying jobs with high involvement like doctors lawyers and engineers to be sucessful jobs. My parents are like this tho, but some of my friends have depression because of their parents having this mentality
Man... The story of my life.
@Brian Well...that's not how Asian family works, bro 😂😂 regular job is definitely not a choice. You can only be a doctor, scientists, engineer, any job that you can make big money with. A "regular" job sounds like picking up trash job in Asia ( Not disrespecting the janitors )
This restaurant is basically just a friend group.
A roomate group
Ted mosby: we should buy a restaurant
Boy group with girls
Most places run by competent friend groups always do well. Went to a local steakhouse and everyone there including the owner were all friends from middle school. The food was great, the service was fast, and they were nice to us as guests.
It's like a rock band. Live together, jam together, climb the charts together.
It's just satisfying to see entire place run by only young people. With young energy, enthusiasm, and passion. It seems like staff has great chemistry, everybody are just on the same wavelength.
Just goes to show that when people complain about millennials, it’s not about a generation, it’s about them as individuals and some of them clearly had great parents and have a great work ethic. By “work ethic,” I don’t mean working for somebody else. I think the younger generations understand that they don’t want to work themselves to death for somebody else, but if they have their own enterprise, they’re passionate about it. Seems like sanity to me.
that has to be the most down to earth michelin star chef i've ever sen
really reminds me of my boss in Vår, Odense. Not a star, but on the guide though.
I still think Hawker Chan is as down to earth as him
Massimooooo Bottura
Johan Sadewa the uncle in singapore is it?
Yes, the cheapest Michelin meal I believe
When he said he was happy letting people make mistakes so they can get better, that hit hard. Not a lot of jobs give new people room to improve
@@fedoratheexplora7180 AMERICA, f**k yeah ✌
That does hit hard, joining any workforce you're pressured into not making mistakes
@@fedoratheexplora7180 Just waiting for the inevitably cynical person to come in here like, "WhAT??? AmEriCa SuCkS! I HaTe AmEriCaNs!"
Probably because he has over-bearing parents, if you hear him (a Michelin Star chef) mention how he doesn't want to disappoint them for example. A lot of younger Asian people I've met have been extremely easy-going when others make mistakes, simply because their parents were way too tough on them. This one kid I knew in high school, straight A's in Advanced Placement courses, a gifted pianist, the moment he left for college turned into a huge laid-back stoner. Definitely better than being stressed out all the time on the verge of snapping or developing anxiety issues.
@@cooperkummerow4217 idk they spend too much money on armies and are in huge debt so, america hell no. I quess its otherwise a pretty decent place.
Honestly, I paid 95 dollars (price might be different now) for a tasting menu at Kato. This was pre michelin, where the restaurant was BYOB. My wife and I were blown away and knew the place would do well. I'm glad to see it did. It really is amazing.
they're still BYOB! tasting menu is now $150, but theyre still doing amazing!
@@CptShiba So they started using more expensive ingredients like caviar and abalone and increased prices. While those are amazing, The meal that I had didn't need those ingedients. They were great on their own. It would as if your favorite pepperoni pizza was $20, but now they started putting fancier pepperoni on it and start charging $35. It was incredible as it was, it didn't need the caviar, and I really don't want to pay for it.
@@agrious39 But maybe the more expensive ingredients is what got them the Michelin star.
@@user-kk6ht1id5e they got it before the switch.
BYOB? Bring your own beef?
Kato is relocating to downtown Los Angeles to a much larger location. Congratulations to Jon and the rest of the Kato team on continual growth even in this very uncertain and difficult time.
glad to hear that the restaurant still running. thanks for the info!
Good for them ! I hope we get more promo vids like this one
Yeah, I saw that they “re-entered” the Michelin Guide, so I assumed they must have moved. Congrats to them!
Looks like a bunch of friends making michelin-star level food in a strip mall and loving it
Yeah it's so cool 💪🏼
That's because that's exactly what they're doing
What is a strip mall?
There also all fkin each other in the bums
@@cattoO_O small tract of land in most sprawling urban landscapes (california in particular) where there's a bunch of low-quality mom and pop shops or afterthought chain restaurants (like chuck-e-cheese or red lobster). A mall that is typically in a strip format.
A chef who's not overflowing with ego, just pure passion, and enjoyment in what he does while having pride and respect for his chefs? First time I've seen one.
Oh, right. He's Asian. Understood.
Gordon Ramsay: awe that's cute a lil bit more seasoning
First time?
Thomas Keller fits your description.
Massimo Bottura says hi
The nicest and most supportive kitchen I’ve ever heard of. Really shows how you don’t need to abuse and insult each other to have excellence
It’s like a home kitchen. Just a family having fun cooking together and making great food
jjdjss. ds. dsndnshdhdhm ss😮😮😮 ;”
kkwkkakmmb. j cdjg👍
This is the most chill kitchen that I've ever watched on KZhead.
The way he hypes his sous chefs is the most wholesome thing ever.
Dude you got a like from the channel ☺️
@@poopoogamer1232 great you're here again? ugh ffs
This place has such a good vibe, just seems like a bunch of friends hanging out in a kitchen.
they could make a show outta this...
Damn I jealous of them
I would visit them every weekend if I lived close by. Honestly this guy is incredibly down to earth and he’s also good at what he does.
But they are actually good
True
Really like how the owner seems really down to earth and gives his employees complements in a really relaxed way
The fact this restaurant is located in strip mall actually makes it more lovely to me.
such a cool guy and very appreciative of his crew. and the food looks incredible.
i like this guy..he appraise his staff skill so much and love it!
He is and it is!
He's asta with no hair😁😁
And that is a true leader, not being a boss, but giving examples and leads the way for good.
Best leader is the leader that takes care of their people.
This guy should be a role model for all chefs, calm, composed, knows when to joke and knows when to work. I tip my hat to you
And he plays heads up with his employees before work.
The restaurant I used to work at we joke around and use smartphones while on duty in the kitchen. We watch youtube videos while prepping dishes and cooking. Good times man.
@@johnboona4048 we do the same where I work, you're more with your coworkers than your family when you're a chef, so you better be cool with them :p
And he compliments and really shows his appreciation for his chefs
John Boona that sounds awesom e
This guy literally just told his friends "come on guys you're gonna be my michelin star sous chefs" and they just said "dope"
Straight up respect for him allowing Alex the leeway to hone his skills, I've never known a restaurant aside from where I currently exec at to do this. Huge ups to you, chef.
Not once did I hear him say "I"... He always said "we" when pertaining to the restaurant. Respect 🤙🏼
Communist detected on American soil. Lethal force engaged.
We gottem boys
He did though ok
@@tortellinifettuccine when pertaining to the restaurant
Comen on, that's so calculated
We need more Michelin starred chefs to use the phrase “they go apeshit over it” lmao
LMAOOOO FR
I though I heard wrong lol, he did say that haha. Awesome!
Gordon Ramsey wants to know your location
Abhigyan De three feet left of the lamb sauce ;)
He wants to make his parents proud still, and he has a Michelin star. Like dude, relax you are literally at the top.
I religiously watch every single "Mise en Place" and this is the first chef that I've seen have true respect and camaraderie with his fellow chefs. The part at 3:44 really blew me away. His understanding and empathy towards other people that are passionate about food is unrivaled. I wish this guy the most success.
The respect he has from his crew is to wish for ... see how everyone is taller and look older than him in the kitchen but when he is tasting the food, they listen intently to learn from him
There’s also cameras around… They’re his friends as well, so they aren’t going to back talk him in a promo video for the restaurant they all work at. Of course they’re going to be respectful and make it look like that when they are actually getting some press.
Love his use of language too. This is “our” way of doing this dish. “We” do it this way. Instead of “my” recipe or “my” restaurant. Love that he extends ownership of the restaurant and dishes to all of the staff.
Those simple words are very effective, makes everyone feel like they have contributed
He's a person who knows that he isn't the center if the world. He was raised right by good parents. He's a good respectful person
The chef's not gonna like my opinion, but its fine dining with Chinese flavors. Not really Chinese food. Fine Dining is it's own thing. Like I would even argue French people wouldn't say French Fine Dining is French food as they normally know it.
Jack Xiao I guess that makes sense. You wouldn’t really call the opposite spectrum, like Panda Express or fast food, Chinese food either. But it’s clear that he’s trying extremely hard to keep it in line with his cultural upbringing and keeping that identity front facing in his dishes.
Pat on the head.
He seems like the chilliest guy ever like someone who is cool to hangout with
They all seem chill asf
Certainly. No ego.
That aint sexual harassment
@@slickblaster6054 edgy
Gavin Menchaca i wish he can cool down gordon ramsay
this is probably the best michelin starred chef i've ever seen lol
This guy will definitely have 3 stars by the time he retires.
Man this dude is like a joy to work with. I love how he was still willing to have his sous chef practice breaking down fish until he learned it correctly.
3:55 a trait shared by every bad manager I’ve ever had is that if you mess up they refuse to let you do it again and berate you for it, whereas the best managers I’ve ever had push you to keep doing it till you get it right. Chef is dead on.
I've had the pleasure to work under good managers. Even if it's a small & busy pizza chain, that still counts. I never get discouraged while I was there.
It makes me sad to think there are so many people who don't get that attitude is bad. If someone isn't good at something, you have them do it until they are. It's just practice.
@@OxBlitzkriegxO because those people are thinking short term. "Oh if he doesn't do it, he can't mess up this current situation." rather than "This guy can help improve my situation even more in the future."it's all about the long game that gets the best rewards.
Chefs of the old-guarde way of thinking, expect you to practice at home, on your own dime, like preparing for a test. The only time at home is to sleep, because your soul-bound to learning while your their.
I have a manager like that, I personally don't like his behaviour.
This guy is like the best boss ever He communicate well with his employees, believe in what he do and has create a fun environment where mistakes are accepted in the pursuit of the most effiecient way of doing things. Furthermore, he genuinely care about everyone
@john smith yes, i too have seen the video
Tai Thang Cong and thats the difference between a boss and a leader he’s not a boss he’s a leader
@@benjaminyang7318mind blown
Yeah... Like Gordon Ramsay
Aga Acebedo i don’t think gordon care about all his staffs
It just hit me.. I hope these guys are doing OK with all this coronavirus situation.
look at the "watcher", he was recently featured there as a guest
The restaurant temporarily closed due to covid unfortunately. But it may have reopened now that rules are relaxing
He was recently on Watcher with Steven Lim
Who cares let them all go under stupid rich people places
@@geert574 ok Staline. Don't forget to move to Venezuela.
Ate here on 07.16.2021. Absolutely worth it. Chef Jon walked by, and I was starstruck. I also made some life-changing decisions while eating here.
Not gonna lie his kitchen are pretty chill compared to other restaurants they tend to be aggressive and most of the time they have bad days and dealing with angry chefs isnt fun
Bob Bobby food must be prepared with love to taste good 👍🏼
He hired most of his buddies
@@rynny_weather yah the chances is very high
also its a very different setting, most restaurants dont get to prepare most of the food before customers start coming in
Rye Rye po o
They are really strong and covered in spikes... **shoves knife through lobsters head in act of dominance**
Dr. Jordan Peterson would be proud
@Edie Beacon yea, you go down on that lobster and eat it's children fresh from the tail
Eat the eggs in front of the lobster while it's still alive
@@epiclepticseizuresswag971 shut up you physco
@Edie Beacon no one askec
Heads up game warmup genius. Warms up talking to each other & recognizing speech for fast line kitchen service.. genius
I love the way that Jon interacts with his staff and compliments them, you can tell he takes a lot of pride in their skills and values them. It's crazy to me though that these guys can spend all day working together in a high pressure environment and then still be roommates and not be totally sick of each other.
I feel like they were just smoking weed and said “dude, we should start a gourmet restaurant” and then they crushed it.
no cap this was the funniest commend read in a while
Yeah he look stoned in this clip though
Underrated comment. Also, I really hope that’s true.
I personally would never eat about half of the stuff on his menu because I didn’t grow up eating those foods, but his presentation and his passion for making the foods translates for me, into wanting to try every single menu item at his restaurant. Kudos Bro! Much Respect & you’re right about Ralo; El es tan, pero tan guapo! 😉
it was the right weed
This is the most wholesome resto ever. For real, not everyone bonds with their employees like that.
e fred what does that mean?
i will put some money aside to go
It stems from the Chef! It all starts with his in house culture!
“What’s the recipe? There is no recipe” is such a Chinese way of cooking lmao
I LOVE the environment they’ve created. So low pressure, so accepting, always ready to learn.
The fact he says “our” food instead of “my” Humble af
Rachelle H. Communism
@@bobbjoeey8404 Comradeism
*Uraaaaaaa*
I think he’s just referring to the restaurant
_USSR Anthem plays_
This is probably the only Michelin star restraint owner that plays heads up with his staff and lives with his workers. Imagine living with your boss
*Restaurant*
What's a Michelin Star Chef?
Yep
The cereals needs more salt
Imagine the home meals
He’s so damn cool! This is how bosses are supposed to treat their employees.
He defies all the typical chef stereotypes and honestly seems like a real stand up guy to me.
This guy absolutely deserves all the success that he's achieved so far. The way he treats his staff and his passion for the food that he serves is outstanding.
Right
All these "michelin" videos all start with caviar. So lame that all you need to be a michelin restaurant is caviar on your menu.
everybody is nice on camera
@@Name-jw4sj right, let’s ignore every other expensive ingredient they have
The Last Airbender has finally mastered the four elements: Salt, Fat, Acid and Heat. 😅
Sagar Behera underrated xd
Bruhhhh 😂
oh helllll noooooooooo lmaoooo
GG
LMFAO UNDERRATED COMMENT
The fact that they do this with only one fridge and a small kitchen just blows my mind. I have worked in giant kitchens with millions in equipment that couldn't come close to this level of quality and ingenuity.
This is what happens when you don't lose sight of who you are and what you're trying to achieve. There is no ego on display here at all. It's awesome to see.
Interned here shortly before this was filmed. Nothing but immense love and admiration for these guys. Probably one of the coolest work environments I've had the pleasure of experiencing. #TeamDara
#TeamDara
Carlo Forteza you interned here doing what?
@@Jsalcedo23 worked in the kitchen
Carlo Forteza I love cooking and food and would love to make a career out of it , how did u intern here? How did u apply?
was it a paid internship?
“If you’re gonna play, you might as well win” - every asian parent ever.
Lmfaooooo
So true
hi
Facts
periodss
When they showed his steamed fish dish, I was like I never knew what I ate as a kid almost every week could be on a Michelin starred restaurant menu, props.
Such a positive group of people. Chef Yao seems so young yet speaks with such confidence and experience.
"If you're gonna play, you might as well win." God damn, he spittin.
wait he said play i thought he said plate like if you gonna plate might as well win guess I was wrong
Asian parents be like
discord.com/invite/mrKxegBxHn
That's Asian for ya
"I've covered wars you know?"
1 min in : That guy is so cool 4 mins in: Those guys are so cool
All the way in: Literally everyone in this video is so cool
4:00 Your story checks out
Good team=better food
@@ryanyi8996 "Literally" Lol
after the whole thing, i am now more relaxed due to watching this
i love how every part of fish and different seafood get used for something. no waste and using everything to your advantage. creativity at its finest. love it
I always remember this interview and love Jon's way of thinking towards his employees, like with Alex when he started on fish. You do have to give people time to get better, not just fire them if they suck after 2/3/4 weeks, because with everything you only get better at it the more time you spend doing it. Fast-forward in time and now, Alex is amazing at cutting fish! When at first Jon had to buy more just to make sure there was enough but he committed to that and made that decision because it is the most HUMAN and LOGICAL decision. May not be smart as a business decision but it was the most humane and pure decision and I bet he has a more motivated and passionate sous chef because of it. Because Alex had someone that believed in him. And that is rare and amazing and I applaud Jon for it and always remember this.
dude's presenting his michelin star restaurant like it's a high school presentation that he did not prepare for enough
honestly thats a big phat mood and i respect him for it
I think that’s part of the charm
Stop hating
@@uberxdropoffz1780 nice! love.
fine by me
Imagine telling a person “I’m taking you on a date to a Michelin Star restaurant” and pulling up to a strip mall
What’s a strip mall?
Veronica Gray usually a line/cluster of stores in on block. Similar to a mall, but most of the time all the stores face the same direction and is usually much smaller than a typical mall
well its an award named after a tire manufacturer, so....
antcantcook! I honestly found that out like a year ago and I was utterly shocked.
I would be so confused
i love how everyone is a family. such a genuine thing to play some rounds of heads up before opening
I like how he isn’t trying to impress us with crazy dishes or act like the stuff is out of this world. Really respect this level of humility
_And when the world needed him most_ he opened a Michelin-starred restaurant
Omg 😂
@@poopoogamer1232 one punch man reference I guess
Avatar hahaha
LMAOOOOOO
@@poopoogamer1232 I can't tell if you're kidding or not... If you're not we mean avatar as in the animation not the blue people
Poor guy has a Michelin star in and still worried about disappointing his parents
Michelin star? Why 1 star only? Why not 3 star??
every asian ever
@@spiffo5349 it's very hard In thailand no hotels have 3 stars Only some hotels have 2 stars It's very very hard
@@cycl0ne999 That's simply not true.
Asian parents suck, my best friend is asian and his entire life can be boiled down to "I didn't want to do this, I only did it for my parents..."
what a young staff. really cool seeing him switch from friend and roommate to head chef, and everyone in the kitchen has the professionalism to respect both those relationships
I fell into a hole of binge watching so many of these Eater, Michelin starred videos and this one is most definitely my favorite. I love the interactions they have with each other or brotherhood they exemplify, goal they share, and willingness to learn amongst the group
I really hope businesses like these will have survived the pandemic...
Yeah my work just closed I’m dead sad no more ale soaked steak and beef for free on my dinner
don't know if you're kidding but very unlikely
these businesses have bosses who are multimillionaires, worry about the smaller businesses instead.
let these businesses crash then people realized all these fine dining crap are non essential
Agree totally .
You can tell this dude is a really nice young man, who just happens to be an incredibly talented chef. He lives with half of his staff and you can see how much they respect him. When he gets into the zone, tasting the food and critiquing it, that's when he the Michelin star master.
ayeeeeeee ynwa
that has to be the most down to earth michelin star chef i've ever sen
And his observations are stated to improve the food and not bring his employees down and they seem to know that. That’s a good work environment.
"If you're gonna play, you might as well win." God damn, he spittin.
@@BlankManj5 no chef tries to bring down their employees, they make or break your restaurant, most people often mistake criticism for trying to bring chefs down, this guy is nicer and less tough because he’s employees are trained and proven to be great, and always hit their mark, hence why he doesn’t have much to criticize other than just bit a bit more
This is how things look when people get their ego out-of-the-way and actually work together to make something amazing. This man is a Michelin rated chef and he’s not on some power trip… He’s just passionate about living his dream and the people around him are required to be helpful and supportive. I love it! Wish I could show this to everyone I work with so they would stop being so competitive, insecure and territorial. It’s not needed. We can all use our strengths so we can all prosper *together*
The chef is SO friendly and down to earth. Not snobby. Not cruel to his employees. He actually wants them to succeed. Notice how he’s constantly complimenting his coworkers? And giving them chances to get practice at things they need help with? 10/10 - I respect this dude as a chef. 0/10 - I don’t respect those arrogant snobby chefs who make their employees lives miserable and full of high stress environments unnecessarily.
“I hope we go viral” Damn I hope these guys get the recognition they deserve
Sadly their business is probably destroyed from covid now
Enoch Hopefully after covid they can get back on their feet just and can grow even more
Cryptic Input I mean they’re Michelin starred so I’m pretty sure they’re doing well like all other Michelin restaurants
@@MM-jc7uv They are closed as of now, like many other restaurants. Its in their Twitter I think
Elly Richardson yeah but the guy said destroyed when I’m pretty sure they’ll recover since they’re high end
Several different analogs here. 1. A boss doesn't need to be a hard ass or cruel or loud, just determined and smart. 2. Hiring enough employees makes life easier and better for everyone involved, even if it means you run out of room 3. Learning on the job is important, allowing that environment only makes your employees more committed
And these should not be that hard to accomplish yet they're rare to come by.
@Snus Fika Lol, sounds like they're a bad boss then. If your staff isn't determined, find out why. It's very likely wage related, but it might also be supervisors or the job itself. They might be understaffed, supervisors might be micromanaging, etc. Being a hard ass will just force them to work as though they're determined, and then they'll quit. You can't shout your way to a good worker. You can only make them pretend, and humans can only pretend for so long.
@@RyanKaufman respect is earned not forced 👍😊 everyone may not followed their boss, but everyone will definitely followed their leader.
@@andreasbernardi3654 Exactly man. Also I always follow this adage. "If words of command are not clear and distinct, if orders are not thoroughly understood, the general is to blame. But if his orders ARE clear, and the soldiers nevertheless disobey, then it is the fault of their officers" -Sun Tzu
1. It's easier to be a hard ass, cruel or loud than to be determined or smart. 2. Not nessecarily. Sometimes hiring employees can be detrimental to a business. He's lucky to have found such a great team of friends. 3. Learning doesn't equate to commitment, however encouragement does.
"I bet the two stars restaurants don't do that"... epic!! It looks like they take their Michelin star as it truly is: a product of their commitment, perseverance, comradery and a great distribution of responsibilites. It's not Jon's star, it's everyone's. Congrats!!
I’m so happy I found this channel, just incredible chefs with incredible personalities
I sure hope this guys business is still alive through this pandemic.
if that the character and works environment he put through in his business, all of his staff would definitely eager to opened the restaurant again. heard they closed during pandemic.
Hope they make it through as well! My parents own a mall store and they didn’t charge rent for two months to show support
@@sirv8708 i mean charging rent when no business can open would be a dickmove anyway. Killing the shops in your mall aint the greatest business decision
Hey Yang gang
The iDOLMOLESTER but then you’re gonna have to consider the mall OWNERS. How will they pay their bills?
Man having this kind of safe environment, well-mannered employees and employer, with so much passion and enjoyment of what they are doing I bet I would never go late in my time card because of healthy relationship we have with each other. Cheers to more years of good service guys!
@M R who would love to stay and have tolerance in a toxic environment by the way? I was watching Hotel Hell before watching this and there are a lot of incompetent workers and employers which made their restaurant offer gross foods because attitude reflects what they serve compared to this one which has a healthy environment, good food and good soul.
@@cesardiaz8997 Ignore M R.
The sous chef was cutting the fish and he said I hope you go viral. He’s the boss and wants the Sous Chef to go viral. Need more bosses like him.
@DaFuzzBearYT there are lots of Michelin starred restaurants that have stressful environments but still are not toxic awful places to work in.
@M R Like what Cesar Diaz said, why the hell would you want to surround yourself with toxic people? It makes no sense at all, it just makes your life and everyone else's life harder than it needs to be. It makes going to work every day a pain in the ass, but if surround your life around passionate like minded people, it just makes it more enjoyable and reason to keep on pushing yourself to be the best that you can be.
this dude is so chill. more chefs should be like you sir 🙏
I watched this video when I started out as a manager and now, coming back, I find that the chef taught me how to be chill and still get the most out of the team.
Michelin star chef still trying to impress his parents. My parents clapping me on for making an egg sandwich.
well he's not a doctor yet
🤣 🤣 😆
Welp. Asian parents. We'll be like them a few decades later i guess
Still not a lawyer yet.
We Asian don't do that. Asian parents will never be satisfied LMAO
The sous chef was cutting the fish and he said I hope you go viral. He’s the boss and wants the Sous Chef to go viral. Need more bosses like him.
I watched this like 10 times now, still can't get enough of how chill this workplace is.
Michelin Star Chef is a true gentleman in word and in deed. He has so much respect for his craft and his colleagues. Salute to Master Chef Jon Yao! God bless you all
you can see how much respect his people have for him
And vice versa
Love how the chef seems so in touch with his whole team, uplifting and praising everyone. Seems like a very humble and hardworking fella!
He seems like such a nice person!
yeah I can tell the atmosphere is different from other Michelin-star restaurant
Agreed
And they're like roommates!
This is definitely the chillest michelin starred restaurant i've seen so far! Extra point for bringing Taiwanese foods to the spotlight!
When proudness is incorporated into your work , mixed in with cleanliness,talent, having fun and respect ✊… you get this video!!!
Chef: This is Lalo he’s very handsome Lalo: 🥰
Martin Sanchez he is pretty handsome tho 😳
I meannn
Timestamp please
Nvm found it 2:54
Wow! This chef isn’t screaming, yelling, acting eccentric or demeaning his staff. Seems good natured and enjoying life. Hats off to you sir. Wish you all the success.
WHERE IS THE LAMB SAUCEEEEEEEEE
Yeah, unlike the Asian chef in Masterchef Canada who is full of ego.
"I hope you go viral for this dude..."... and they did. I've watched this episode at least 6 times myself and everytime, I get something new. But mostly passion for an amazing job... I can almost taste those flavours.
The music, The Skill, The Atmosphere in this Video. Beautiful
This is pretty cool. It's a testament to the fact that when you create an environment where people want to come to work, and an environment where you can actually learn, you'll be able to accomplish a lot more.
Hopefully he practiced breaking down a cheaper fish
@Brian theyre roommates thats why tgeyre so close
He’s the first Michelin chef I’ve watched here that wasnt one wrong dish away from being a serial killer Like foreal, if you’re a Michelin chef, Something from your childhood made you into one of the best chefs in the world instead of being the most dangerous serial killers. There’s a real fine line
Haaahaaahaaahaaa!!! So stupid. lol
Lmao im starting too see chiefs in a different light now
Literally every episode of Hannibal and his cooking style
Your gonna have to further explain I’m interested in what you have to say. Not in a rude way but I genuinely want to hear more about that.
J O H N S O N C O He means most Michelin chefs look like they’re on the verge of a psychotic breakdown at all times. I assume it’s the stress of the job that does that to people lol. I assume the guy from the video seems more relaxed because his restaurant is kinda small
what a chill guy, just a kitchen with people having fun in cooking that's what great food is all about
There soo chill and down to earth, and they seem supportive asf. Cool dudes
"How a Master Chef Built a Michelin-Starred Taiwanese Restaurant" *I just wanna not disappoint my entire family*
To be fair, he didn't specify his old career path. He was probably/likely on the path to be a Doctor/Engineer and going down to Chef probably caused turmoil in the fam. Now that he has a Michelin Star they are probably turning around and going "I still don't agree, but you are successful". Once he gets a second restaurant rolling they will pat him on the back. A lot of Asian culture ends with the children trying to take care of the parents, so they need to be economically stable enough to provide for parents, and their own family, typically in a large house = $$$. If he proves that he can run 2 restaurants and make a killing, they won't care that he isn't a Doctor, Engineer or some other high paying job. He is now an Entrepreneur and a world wide famous chef. :)
love
Asians
so
Much
The crew is so chilled and owner is non pretentious. I would love to eat at his restaurant someday.
if you got money....
@@ikhwansaloot How much is it for a dinner for 2 here? What is the ballpark usually?
ncode03 $70 a plate
Stiff Mayonnaise not too bad
@@TD04_Trav that's pretty good for a Michelin star restaurant. If the service is as good as the food I see that as a worthy spend.
I am truly impressed by Jon Yao. I really like his mixture of attention to detail and intensity but down to earthness.
All this beautiful work and these beautiful men. They will always look back on this time of their lives and be filled with joy and satisfaction.
3:28 when he says "he's really good at it" and the chef has a small smile, jesus that's wholesome
That's how I feel whenever managers say something good about me,the power they have and maybe at times don't even know when it comes to positive reinforcement
Blink Twice if ur in danger. 😂😂😂😂
Team of buddies together in biz 😇✨💫
@@cazvee I'm pretty sure he's just fooling around, bromance you might call it
@@noxregall3599 Yeah it's great to see a manager/owner have good banter like that
The story is looked like a bunch of high school kids started a restaurant and it accidentally got a Michelin Star.
Definitely not an accident. That is talent and passion
What is a Michelin actually? Just popped on my recommendations haha
@@valzohra3107 its a Rank of the Most important restaurant guide. You can be awarded up to three stars (diverxo, can roca)
@@valzohra3107 tyre company
Nothing this guy or his staff do is by accident. This is BRILLIANCE!
Down to earth and running the restaurant incredibly well. Thats amazing