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On September 21Roy Choi answered the question:
What are Roy Choi's favorite food trucks?
I don’t know the new set of food trucks well enough around the country to put that on wax. I support anyone and everyone, especially the true taco trucks on the West Coast, the arepas and tamales ladies in Queens, and the fresh cool young lukes doing their thing on the streets from the Pacific Northwest to L.A., down through Austin and back up through Miami and all up the East Coast. Anyone who takes that deep breath and believes in himself to put good food on the streets is a hero to me.
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On September 21Roy Choi answered the question:
What are Roy Choi's favorite hotels?
I used to stay at Hiltons because I worked there for so long and the family rate could not be beat, son! I’ve tried all the cool, chic boutiques but that stuff is paper-thin for me. I’m into good old-fashioned service and warmth when it comes to hotels. Four Seasons is the best if I can afford it. Otherwise it’s Embassy Suites for me — double rooms, breakfast, drinks and smiles. What more do you need?
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On September 21Roy Choi answered the question:
What would Roy Choi serve at his ultimate dinner party?
I’d serve what I serve right now to the residents of L.A. and Orange County. It’s a party right now!
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On September 21Roy Choi answered the question:
What's the dining experience like at Roy Choi's restaurants?
I just brought the neighborhood to the restaurant. It’s all about letting down your guard, sharing, exploding into each other, and eating with some conviction. Nothing is for show. All our restaurants are about engagement and coming out of your skin and vibing with each other and yourself through food and drink.
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On September 21Roy Choi answered the question:
What ingredients inspire Roy Choi?
I’m inspired by everything from the Caribbean down through South America — lots of spices and fruits. Scotch bonnets rule my life right now -
On September 21Roy Choi answered the question:
What inspired Roy Choi to open Sunny Spot restaurant?
It came to me in a dream. Then the dream took me down a road to the heart and soul of the islands and the people, the history, the land. I couldn’t get it out of my mind — it stuck to me and I couldn’t shake it. So, I did everything I could to make it real so others could live in it too.
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On September 21Roy Choi answered the question:
Where does Roy Choi shop when traveling?
I look at stores that the people in the city really use. I’m into the poetry of regular life — so liquor stores, markets.
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On September 21Roy Choi answered the question:
What does Roy Choi bring home from his travels?
A piece of wherever I came from — if that’s a memory then great. Usually it’s a food item.
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On September 21Roy Choi answered the question:
What does Roy Choi bring home from his travels?
A piece of wherever I came from — if that’s a memory then great. Usually it’s a food item.
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On September 21Roy Choi answered the question:
What are Roy Choi’s all-time favorite restaurants?
Le Bernardin — the food is delicious and still lingers with me today.
Zuni Café — delicious soulful food that represents a city.
El Parian — the goat birria and the warm smiles are all I need. -
On September 10Roy Choi answered the question:
What are Roy Choi’s favorite cities?
L.A. is my home. New York City for the energy and the people. Portland for the soul. Honolulu for family. Melbourne is the best place in the world. Seoul for the stimulation. Tokyo for the people and food. And Montreal — I don’t know why exactly.
Roy Choi
Tastemaker
Chef/Restaurateur
Los Angeles
Classically trained chef and food truck pioneer Roy Choi is known for his Korean-Mexican fusion cuisine (think short rib tacos and kimchi quesadillas). After graduating from the Culinary Institute of American and stints at renowned restaurants such as Le Bernardin, Choi launched Kogi BBQ, a food truck in the Los Angeles area in 2008. Choi now has several food trucks and three brick-and-mortar restaurants, A-Frame, Chego and Sunny Spot. He is currently working on a memoir L.A. Son: My Life, My City, My Food to be published in late 2013.
