We can travel anywhere but food (and fun, of course!), Brings everyone and everything together. That's why Chef Ko, moved to New York City from Vancouver, Canada and travelled to Los Angeles.
His first spark of interest took place in Los Angeles, where he was drawn by the blending of spices from the Cajun and Creole cuisine. He couldn't resist but make a trip to Lousiana (where he spent several years) to experience its origin.
With over twenty-five years of experience in culinary arts and a background that consists of Jean Georges and Buddha Bar (just a few mentions), he devotes his heart in preparing the Cajun and Creole cuisine.
We can't help but notice that Cajun roots from the French preparation and cooking technique. This brings Ko and his team of well-driven chefs to perfect the medley of the Holy Cajun Trinity along with combining a variety of spices.
With The Cajun Bucket, Ko and his team can finally share what is all the fuss with seafood in Cajun.
