Bun Lai was born on 1973 and is a Hong Kong-born American chef.
10 Facts About Bun Lai
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Bun Lai is a leader in the sustainable food movement.
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Bun Lai's mother, who received an award from US Representative Rosa DeLauro for her contribution in sustainable seafood, is the founder of Miya's and his father is a Cambridge and Yale University-educated scientist and surgeon.
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In 2001, Bun Lai initiated the removal from the menu of seafood that was caught or farmed in a way that was detrimental to the long term well-being of the harvested species or its habitats.
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Bun Lai is credited as the first chef in the world to implement a sustainable seafood paradigm to the cuisine of sushi.
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The sweet potato sushi roll, which Bun Lai created in 1995 at Miya's, is the California Roll of plant-based sushi.
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Chef Bun Lai created the first menu dedicated to the idea of using invasive species at Miya's in 2005, during which time half the menus invasive species offerings were conceptual because invasive species were not yet commercially available.
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Rosa DeLauro 8.
Bun Lai is the former Director of Nutrition for a non-for-profit that serves low income diabetics.
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Bun Lai has authored papers which were published in Scientific American, Harvard Design Magazine, and The Hill.
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Bun Lai has spoken at the White House, the Harvard School of Public Health, the American Fisheries Society, the World Wildlife Fund, and the National Geographic Society.