TANZO: Art & Forge Expo

Pete Duong is a Cambodian American Chef born in Long Beach, CA. Inspired by his parents' sacrifices as Cambodian refugees, Chef Duong intrigued audiences by introducing accessible meals and providing exposure to various cultural dishes. Chef Duong released his first self-published cookbook, “A Taste of Home” on May 21, 2021. Now marking the three-year anniversary of his cookbook and culinary journey, Chef Duong will make his pop-up debut on May 21, 2024, in our Rising Chef Series kitchen. Chef Duong’s menu will showcase a medley of rich, bold, and vibrant flavors that pay homage to his family and Southeast Asian heritage.

@pete_eatss

Darin S. Furukawa is the co-founder and president of Jidai Arts, a non-profit organization committed to sharing the culture and artifacts of Japan's samurai with the world.  An artist and educator, Darin specializes in the armor of the samurai.  He graduated from Stanford University with a degree in Art History, with a focus on medieval Japan.  He served as the U.S. Regional Director for Samurai Store International, where he worked with the hand-crafted armors of Marutake Sangyo, whose pieces can be seen in the films of Akira Kurosawa and in Japanese Period Dramas.  Darin has, over the past 17 years, curated numerous exhibitions of samurai art throughout the U.S., and has lectured in venues ranging from public schools to national museums. 

Yu Kurosaki was awarded the title of “master blacksmith” by the Japanese government in recognition of his excellence in traditional craftsmanship. He is the youngest knifemaker to ever receive the esteemed accolade. Kurosaki is highly esteemed for his distinctive and unconventional blade designs, often surprising observers with each new creation.

By merging modern metallurgic technologies with age-old forging methods, his knives boast an unrivaled quality in both sharpness and performance that persists over time. Presently, Mr. Kurosaki operates his forge at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture in the company of other talented artisans.

@yu_kurosaki_

Yoshimi Kato is a highly talented blacksmith who is the son-in-law of Hiroshi Kato, one of Takefu Knife Village's original founders and former teacher of Yu Kurosaki.

After taking over his father-in-law's company in 2017, Kato has never failed to wow his customers around the world with his stunning heat-treated metallurgy. His SG2 Black Damascus series is among his most iconic, possessing a remarkably fine edge and providing an exceptionally precise cutting feel unparalleled by most steels on the market today. Kato, like other Takefu craftsmen, also makes knives under the renowned knifemaking collective Masakage.

@yoshimi_katoh

Born and raised in Southern California, Gary returned to the area last year, after spending almost thirty years in Hawaii. A graduate of the University of Southern California and the Kapiolani Community College Culinary Arts program, his experience in food and beverage runs the gamut of the industry. Training and progressing in the kitchen at Alan Wong’s Honolulu, he also has served as a Chef de Cuisine, Executive Chef, General Manager, Food & Beverage Director, and consultant, across a spectrum of different properties.

Gary’s passion for the business stems from his belief in unreasonable hospitality. Creating unique and unexpected experiences for others fuels his continued drive for excellence.

@gmatsumoto512

As a native Angeleno and fourth-generation Japanese American, the role of Chef at the Japanese American Cultural & Community Center is an opportunity for Ono to reconnect with his roots and support Japanese American culture and community through a celebration of LA Nikkei cuisine. Ono, a graduate of the California Culinary Academy in San Francisco, CA, embarked on a Michelin-star studded journey at an early age, beginning most notably with a position at Morihiro Onodera’s Mori Sushi in Los Angeles, RyuGin in Tokyo and Eleven Madison Park in New York. In 2022, Ono accepted a position as Chef in Residence with JACCC to spearhead the inaugural residency program at JACCC's new Toshizo Watanabe Culinary Cultural Center. For Ono, returning to his roots was a personal decision to reconnect with his heritage and preserve Japanese culture in honor of the Nikkei community.

@chefchrisono

Chef Tu David Phu attributes his unique style of Vietnamese-California cuisine as much to his heritage as to his birthplace. Born in Oakland, CA, Phu is a first-generation Vietnamese-American chef. His family originates from Phu Quoc, an island recognized as the birthplace of fish sauce in Asia. Since 1895, Phu's family has been crafting artisanal Phu Quoc Fish Sauce, renowned as the 'Champagne' of fish sauces.

Phu honed his culinary skills in some of the nation's top restaurants, including Daniel, Acquerello, and Chez Panisse. His experience spans a vast array of culinary cultures, from American greats to classical European traditions. However, it was "the memory of taste" that drew him back to his Vietnamese roots: the practices, ingredients, techniques, and flavors. He began revisiting and exploring his mother's cuisine, a generations-old culinary tradition. His frequent and inspirational trips back to Vietnam further bolstered this exploration.

@cheftudavidphu

Wallace Wong, also known as the Six Pack Chef, is a renowned chef, fitness athlete, TV personality, and entrepreneur. He has worked in prestigious restaurants worldwide and appeared on various TV shows, winning Fridge Wars and Chopped Canada. A former clinically obese individual turned international fitness competitor, Wallace combines his culinary skills and fitness experience to promote a healthy lifestyle. He is also a cancer survivor, adding to his inspirational journey. With over 660K followers on TikTok and a popular IGTV series, Wallace's brand revolves around the pillars of food, health and fitness, and lifestyle.

@w2sixpackchef

Michael Yamasaki is the leading expert on Japanese swords in the Western Hemisphere.  Having trained under the head appraisers at the Japanese Sword Museum (NBTHK), he went on to become the youngest and the only non-Japanese citizen ever to win the NBTHK’s National Sword Appraisal Championship in 2001.  He is a founding board member for the NBTHK’s American Branch, and regularly lectures and leads study sessions for the Japanese sword club in Los Angeles, as well as for the Japanese Sword Preservation Society (NTHK) in America.  Michael can also be seen on the hit show Pawn Stars, and is their longest standing appraiser.  He has also consulted for numerous productions in both American and Japan.  Michael is also an accomplished martial artist, attaining the rank of 5th degree blackbelt in Toyama Ryu Battodo, and 2nd degree blackbelt in Shotokan Karate.