Sam "Kua" Lee
Sam's career began with humble beginnings, working as a kitchen helper for a small catering company in Honolulu, Hawaii in 1999. However, his passion for food began with his parents, helping his father tenderize tako (octopus) by hand, cleaning taro leaf in preparation of laulau, as was passed down from generation to generation.
He has worked in the food industry ever since in restaurants and catering companies, varying from coffee shops to private jet catering. Working under influential and talented chefs, as well as learning the love of food from his parents cumulate into what he loves to do, share great food with others.