“This is part two of my interview with Lon Symensma, executive chef of ChoLon Modern Asian Bistro.
Favorite restaurant in America: Jean Georges. It’s been one of New York City’s four-star restaurants for years, and you’ll always have an unforgettable meal there. Jean-Georges is French, but trained in the Asian realm, and he was one of the first chefs to lighten things up — using lemongrass-infused broth and fresh juices, for example, instead of butter and high-caloric cream. It’s a very cool and chic restaurant, not stuffy, and the waiters know the food really well, and Jean-Georges is just a really cool, well-rounded guy. I’m very proud to have worked there with that level of talent.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/ChoLon-Door.jpg38405760Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2011-03-03 08:00:502019-08-20 21:54:26Round two with Lon Symensma, exec chef of ChoLon
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.
https://www.cholonconcepts.com/wp-content/uploads/2019/08/112515___ChoLonBistrointeriorMP0056.jpg38405760Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2011-03-02 08:00:272019-08-20 21:50:13Lon 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
“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.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/ChoLon-Soup-Dumplings.jpg37445616Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2011-02-15 08:00:022019-08-20 21:56:31The Top 6 Places to Taste the New Asian Fusion
Round two with Lon Symensma, exec chef of ChoLon
/in ChoLon Press, News & Updates, Press /by Savanna Ronco“This is part two of my interview with Lon Symensma, executive chef of ChoLon Modern Asian Bistro.
Favorite restaurant in America: Jean Georges. It’s been one of New York City’s four-star restaurants for years, and you’ll always have an unforgettable meal there. Jean-Georges is French, but trained in the Asian realm, and he was one of the first chefs to lighten things up — using lemongrass-infused broth and fresh juices, for example, instead of butter and high-caloric cream. It’s a very cool and chic restaurant, not stuffy, and the waiters know the food really well, and Jean-Georges is just a really cool, well-rounded guy. I’m very proud to have worked there with that level of talent.”
Round two with Lon Symensma, exec chef of ChoLon
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
/in ChoLon Press, News & Updates, Press /by Savanna RoncoThis 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
/in ChoLon Press, News & Updates, Press /by Savanna Ronco“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