Executive Chef Jacqueline Kieu Lam blends her Vietnamese culinary heritage with a fascination for all Asian cooking to produce imaginative and extraordinary dishes.
Jacqueline Kieu, born in Vietnam’s Mekong Delta region, feels most at home in restaurant kitchens, where she loves to find innovative ways to put modern twists on traditional Southeast Asian foods, without losing the essence of homestyle cooking.
As a child, she developed her love of cooking by baking and preparing Vietnamese sweets and learning as much as she could from her mother in their kitchen at home.
Jacqueline was executive chef and co-owner of a gourmet restaurant in San Jose. She blends her Vietnamese culinary heritage with a fascination for all Asian cooking, particularly Asian fusion cuisine. Chef Jacqueline brings a refined sensibility to fusion fare, combining Asian ingredients in imaginative ways that respect their natural affinities - soba noodles into rice paper rolls, yam sticks deep-fried and dipped into a mild curry sauce, shredded duck meat and edamame dress up fried rice.
Jacqueline’s menu is enticing, ranging from small plate appetizers, large plate entrees to Asian-themed desserts.