Naomi Tomky

Chef Yia Vang explains how hunting and fishing keep him tethered to his Hmong traditions and help him make connections across cultures.

At age 70, Sam Choy minces no words, only fish, as he fulfills his personal dream of spreading the gospel of Hawaii’s beloved raw seafood delicacy, poke, to every corner of the world. “If you cook tuna, you might as well save your money and buy a can,” he says. And if you serve poke, this man—who has dedicated his life to the dish—would really, really just like you to learn to pronounce it properly. “Poh-kay,” he says slowly. “In the Philippines if you say ‘poh-kee,’ that’s a bad word, a body part. So, you want to make sure you say ‘poh-kay.’”

In the season 18 finale of Bravo’s Top Chef, Seattle’s Shota Nakajima prepared octopus karaage, a seafood take on the fried chicken dish at the center of his current restaurant,…

For many food fanatics, heaven looks like a seat at chef Taichi Kitamura’s sushi bar. There, he lays out the spreads of the finest Pacific Northwest salmon, Kona kampachi, and…