Chef Ken

A late post but I had the pleasure of feeding something other than uncrustables at their Pittsburgh stop on the synapse tour!

Ofc the show was an absolute banger as well 🔥🔥🔥

Looking forward to seeing your sets again at !!!

Shoutout to for setting it up (go check out the store in Bellevue!!) and my sous chef .chey

📸:

The whole reason I started cooking is because I loved eating so here's a few things I've eaten in the past few months that deserve a timeline post (some I've made 🧑‍🍳):

-Nashville hot chicken from ; super solid food overall and the hot chicken sandwich was actually spicy which I appreciate A LOT
-Pork katsu curry don w/ slow braised chuck in a beef Japanese curry from Ken's kitchen
-Mapo tofu also from Ken's kitchen because I was craving some authentic home cooked Chinese food. One of the best rice thief dishes in my opinion IYKYK
-Kung pao chicken from ; normally I don't order Kung pao chicken out but my friends ordered it and it was actually one of the most flavorful Kung pao chickens I've ever had
- pop up at Apteka, everything was so unique, tasty and also vegan! The P**o was my fav (it's a real thing, it's the white rice cake, I'm not just posting profanities)
-Roast half chicken from , super well cooked, v juicy and just overall a very balanced dish. Their chicken wings are also very delicious, excited to head back to try more things soon!

What Chef Ken was up to this Christmas: cooking up a storm! Since I had no family in town this year I tried to make Christmas extra special for my clients' family 🎅

It always makes me so happy to make a special day even more special and to take some of the stress out of hosting family for my clients (I know it's impossible to have a stress free day 😂)

Merry (belated) Christmas and Happy New Year everyone!!!

Hello everyone! Thanksgiving is coming up and I'm feeling extra grateful for the love and support I've received this year as a new private Chef business in Pittsburgh.

As a way of giving thanks I'm offering a 15% discount if you book with me before the end of day Cyber Monday (Dec. 1) and a 10% discount after that until the end of the year. DM email or text me for more details and mention this post for the discount! 😊

P:412 855 6073
E:[email protected]

*Dinners/Events do not have to occur before the end of the year, a deposit just needs to be on the books. 🥂

I had the pleasure of creating a 5-course dinner to celebrate a 50th birthday! It’s always an honor to craft a memorable culinary experience and make such a special occasion even more meaningful 😁

*all courses are gluten-free (it surprising how many soy sauce based products have wheat 😂)

Courses:
Mini burrata, confit tomatoes, garlic chili oil
Hamachi crudo, homemade ponzu, jalapeno and sansho pepper
Tteokbokki w/ fish cake, striacciatella, nori chip
Piedmontese strip steak, miso calabrian chili broccolini, yuzu crab cake, chive mash
Espresso matcha tiramisu

Not everything I cook is Asian 😜
Ragu Bolognese on papperdelle. 🇮🇹

I'm going to be at in Pittsburgh for Owning Our Future: A Symposium on BIPOC Institutional Ownership May 18!

🗓️ Sunday, May 18

🎤 Keynote: Andy Shallal of Busboys and Poets dives into the power of BIPOC ownership and how cultural spaces drive activism, equity, and resilience.
🗣️ Panel: “Envisioning the Future”—discover bold ideas for community-driven, empowering arts spaces.
Don’t miss out—connect, learn, and help shape a future where BIPOC arts thrive! See you there! 🎟️🔥

Rate my chives 🔪

Few snaps from events I've done over the last couple weeks 🧑‍🍳

Apple pie Japanese cheesecake w/ salted caramel sauce
Shichimi togarashi seared scallops, miao pea puree
Seared tuna tataki
Sushi rolling glass

Book with Chef Ken today for a unique and delicous food experience your next celebration or night *in!!