41 min
Ep. 11 - Erik Idos - Cooking Up a Dream Theoretically Speaking
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- Arts
Filipino-American chef Erik Idos recounts his path into the culinary world, beginning with his rebellious childhood in L.A. and how he decided to pursue culinary school in San Francisco. It is in this sensorial world of cuisine that Erik found his vocation, which led to an amazing career at the prestigious Nobu 57. He started as the line cook, eventually working his way up to Executive Sous Chef at Nobu 57 San Diego, and finally to Executive Head Chef at Nobu Intercontinental Hong-Kong. Even after a decade into his successful career, Erik took a leap further by opening his very own restaurant chain Chino in Hong-Kong, and eventually in Manila. As Erik can attest, the job of a chef is exhausting and unglamorous; but if one truly loves their craft, everything is a blessing. Follow Erik on IG at @erikidos.
Filipino-American chef Erik Idos recounts his path into the culinary world, beginning with his rebellious childhood in L.A. and how he decided to pursue culinary school in San Francisco. It is in this sensorial world of cuisine that Erik found his vocation, which led to an amazing career at the prestigious Nobu 57. He started as the line cook, eventually working his way up to Executive Sous Chef at Nobu 57 San Diego, and finally to Executive Head Chef at Nobu Intercontinental Hong-Kong. Even after a decade into his successful career, Erik took a leap further by opening his very own restaurant chain Chino in Hong-Kong, and eventually in Manila. As Erik can attest, the job of a chef is exhausting and unglamorous; but if one truly loves their craft, everything is a blessing. Follow Erik on IG at @erikidos.
41 min