Meet Our Chefs

Executive Chef Uyen Pham - Asian Cuisines

Chef Pham holds a Master’s degree in education and taught at the collegiate level for nearly a decade before pursuing her culinary career. She graduated at the top of her class from the Culinary Institute of America (CIA) and is currently an instructor at the CIA in San Antonio. Chef Pham was born in Saigon and specializes in Asian and European cuisine and has worked in some of NYC’s finest restaurants for Danny Meyer, Alfred Portale, Anita Lo, and Andrew Carmellini. She has been a judge for the Food Network’s show All Star Academy, and you may have seen her at the Austin Fermentation Festival. She was inducted into the Disciples of Escoffier and Les Dames d’Escoffier International.

Yukon Han - Korean Cuisine

Chef Yukon is originally from a small town in Korea and has been cooking her native cuisine since she was a small child.  A graduate of Escoffier School of Culinary, Chef Yukon can be found at Korea House Restaurant in Austin or serving as the head pastry chef at Wild Orchid Catering.

Daniele Panella - Italian Cuisine

Daniele has been cooking since he was a child, growing up in Florence, Italy.  From his first failed attempt to make tortellini at the tender age of 7, he followed in the footsteps of his father, who was the earliest and biggest influence in the kitchen. It was his passion in the kitchen that inspired Daniele to pursue and master many Italian classics. 

Daniele began his career nearly a decade ago, offering cooking classes, private dinners and catering for events in Florence, Italy. Daniele recently moved to Austin, to continue where he left off in Italy, aiming to share his passion for Italy, it's authentic Italian food and the truest Italian experience! Want to know more? Check out his website.

Fer Candil - Spanish Cuisine

Born and raised in Madrid, Spain, she also lived in Cadiz (South Spain), and in Santiago de Compostela (North Spain). Fer began learning to cook customary Spanish food at an early age from her mother. She continues to use the same recipes that her family has transmitted orally from mother to daughter for generations. These recipes are being transferred to the new generation, especially now that her son has joined the family business, Paellas, Tapas, and More.