Lon Symensma, exec chef of ChoLon, rips on bird's nests, extols the virtues of lop chong and admits that his favorite macaroni and cheese is made with Velveeta

This is part one of my interview with Lon Symensma, executive chef of ChoLon Modern Asian Bistro. Part two of that interview will run in this space tomorrow.

Lon Symensma talks faster than a hyped-up auctioneer, the words rolling off his tongue like double Ds spilling out of their cups. His eyes — a vibrant blue hue — sparkle with just a hint of mischief, and his easy, broad smile reveals a dentist’s dream mouth. It’s a mouth that’s served Symensma well during his 33 years on earth, the majority of them spent cooking for, and alongside, some of the most exalted chefs in the world — Jean-Georges Vongerichten, Paul Bocuse and Gray Kunz among them.

Lon Symensma, exec chef of ChoLon, rips on bird’s nests, extols the virtues of lop chong and admits that his favorite macaroni and cheese is made with Velveeta

The Top 6 Places to Taste the New Asian Fusion

“Named after the largest Chinese market in Saigon, this LoDo district spot, with talented chef Lon Symensma at the helm, features creative riffs on Asian classics. What to order: soup dumplings with sweet onion and Gruyère.”

The Top 6 Places to Taste the New Asian Fusion