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10 Things You Didn’t Know About Chef Roy Oh

November 08 2018

Originally born and raised in Edmonton, self-taught Roy Oh built his experience catering for his church, eventually taking a starting position at Joey Tomatoes to learn the how-to’s of Canada’s culinary hustle. After contributing his skills to two more kitchens, Chef Roy Oh was excited to bring his own Korean influences to the plate, opening Anju in 2008.

We recently spoke to Chef Oh to find out the top 10 things you didn’t know about him. Check it out.

1.What is your flavour process?

I take my inspiration from the dish I want to create. I generally have a vision for how I want it to taste and then start from the bottom. After I create the flavours, I create a balance. If something is spicy, I like to balance it out. I find a lot of food falls short because there is no balance; it doesn’t have enough acid, richness or sweetness.

2.One ingredient you couldn’t live without?

Garlic.

3.One spice/seasoning that’s always in your pantry?

Salt and pepper.

4.What do you consider your signature dish? Why?

Oxtail tortellini. I think it really embodies the modern Korean mantra. We took a Korean dish and put an Italian spin on it with the fusion of ingredients.

5.Which spice/herb best matches your personality?

Korean chili flakes. It has the Korean background but I find the spice doesn’t come right at the beginning. The flavour and spice develop over time and have a good amount heat. It’s like my personality, quiet and then passion comes out.

6.How do you feed your passion for flavour?

By eating and trying new restaurants that are doing more cutting-edge food.

7.What’s your first great food memory?

Watching my mom in the kitchen when I was 5.

8.Who is your chef hero?

David Chang. He’s put Korean food on the forefront internationally.

9.Thai Kitchen Green Curry Paste or Club House Piri Piri Seasoning?

Thai Kitchen Green Curry Paste

10.What’s your favourite part of your job?

Watching people eat and have that experience.

Learn more about Chef Roy Oh.