Originally published in the Hawaii Food & Wine Festival 2012 program.
Roy Choi of Kogi BBQ, Chego, A-Frame, Sunny Spot. Photo: courtesy of Roy Choi
Think Korean tacos from a food truck, and you’ll think of Roy Choi. Though he’s best known the social media food phenomena that is Kogi BBQ, Choi, who operates three other restaurants in the L.A. area, is a bad ass in the culinary world, with strong opinions about food and no fear of sharing them.
CET: The farm-to-table movement isn’t something new, do you think it’s gaining momentum particularly with consumers?
RC: Sustainability is great and I understand it and I’m involved with it as a chef. But it means more to me than just food. I’m a city kid. I’m an immigrant, use-newspaper-as-tablecloth kid, I’m a never-throw-anything-away kid, I believe more in the sustainability of feeding families and people in our urban core than have a tough time getting to things that aren’t wrapped in plastic.
CET: It’s not easy or cheap for consumers to live, eat and shop sustainably. What do you do in your business to promote sustainability in an accessible way?
RC: I feed people the best food I can, filled with vegetables and flavor for $2.29 and take it to the streets, take it to them. I put it right in front of them. I go to their streets, their neighborhoods. That is a sustainability for humanity.
CET: I noticed your menu at A-Frame has some HawaiI flair, including furikake kettle corn. Got a favorite place to eat while you’re in the Islands?
RC: Helena’s (Hawaiian Food) and Zippy’s.
CET: What’s your favorite thing to eat, period?
RC: Rice.
CET: If you could cook for anyone, dead or alive, who would it be?
RC: I’ve been thinking a lot about the Dalai Lama lately. I would love to cook for him and see his reaction to the flavors.
CET: What do you do in your spare time?
RC: What spare time?
