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Executive Chef Teresa Potter
I didn’t start cooking until I was a teenager, as I was banned from my mother’s kitchen. She like most chefs have a method to their madness, and our creative differences would clash more than meld together. She, at an early age had a inclination for mimicking what she saw and was able to recreate it. Growing up it wasn’t unusual to have eight or more separate dishes on our table. She rarely sat and ate with us, which always baffled me, until I was grown and realized it was because she would eat the non appealing parts of the dish so that her presentation was perfect. Rows of eggrolls, sushi, cooked tofu, beef and vegetables, all her dishes were delicious and always seemed to have a shine. Nothing was ever too salty, too sweet, or too spicy. I am still convinced that my mother had mastered the culinary universe within our own kitchen, and I was merely a spectator, she was the astronaut and I the astronomer.
I would attempt to cook while she was out of the house, most of my earlier concoctions were laughable, as I had a hard to sticking to any set recipe, it is in my nature to want to experiment. I discovered that baking was not my forte, so I moved onto non Asian based international cooking. I had found my calling, ingredients that I didn’t grow up with became the paint of my own personal palate. Italian, Mediterranean, Eastern European, Middle Eastern, Indian, Vegan, Kosher, Traditional American, Cuban, Gluten free, became new and wonderful source of culinary delight for me. I loved learning where food came from and why people ate the things they did. I still believe that to best know someone, you should share a meal together.
I returned to my Asian roots, experimenting from traditional Thai, Japanese, Korean, Chinese, Vietnamese, and made my own versions using traditional methods, and sometimes nontraditional ingredients and developed my own style of Asian Fusion Cuisine. Many of our menus have a blended theme, as more and more couple as joining together their culinary cultures, which is tastefully enjoyed in our companies presentation.
I would have to say that my mother is still the best chef I know, she is my inspiration, and my mentor. The greatest compliment I have ever gotten was when my daughter was eating soup and asked if her grandmother had made it.

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