Kyle Fowlkes

My signature dish a pan seared sea scallop with a bacon marmalade. Scallops are my favorite seafood and one of my favorite things to eat. As whimsical as this dish may sound, mixing the flavors of duck fat, seasonings and having the warm butter center, makes for a party in your mouth. I believe this dish best represents my technical skill, flavors and cooking style. It resonates with my soul and showcases the best at what I have to offer as a chef.

My culinary inspiration is my mother. I grew up on a one income household as an only child. My mother worked as a teacher so her income was pretty poor. Most of the nights we had dinner that consisted of Chinese food. So that is where my inspiration for my restaurant that incorporates Asian American fusion comes from. When it comes to Asian fusion, there are so many ingredients you can take and turn into something magical.

I was unfortunate, and had to experience the death of my mother at a young age of 20, due to pulmonary hypertension. The money I would win would be donated to an organization near and dear to my heart, the pulmonary hypertension association. I would also donate to the world central kitchen to the first responders risking their lives for us in need of a hot meal.