“Roy Choi first changed the world when he elevated the food-truck concept from “roach coach” to highly sought-after, ultra-hot-yet-democratic rolling restaurant. ” – Anthony Bourdain
Most recently listed in TIME magazine’s “100 Most Influential People of 2016” and named one of Food & Wine’s best new chefs of 2010, Roy Choi is the legendary chef behind some of Los Angeles’ most infamous restaurants: Chego, Alibi Room, A-Frame, 3 Worlds Cafe, POT and LocoL. He is widely known as the godfather of the food truck movement thanks to his success with the much-celebrated Kogi Truck. At a time when chefs and food trucks were members of distinctly different classes of the food world, Roy had the gall to rent a truck with his partners and hit the streets of Los Angeles. With a pedigree including the CIA, Le Bernardin, and the Beverly Hilton, Choi might not have seemed like a likely candidate to go roadside, hawking tacos on street corners, but this bold move garnered praise and attention of the food press and public alike.
In November 2013, Choi released his autobiography, L.A. Son: My Life, My City, My Food. With his Korean-Mexican tacos as the star, Choi has carried out, built bridges, and expanded the vision that drives him to this day.
Choi’s newest restaurant LocoL, has a mission to offer affordable and fresh fast food to low-income neighborhoods. Choi partnered with award-winning chef Daniel Patterson to launch the restaurant in early 2016. LocoL was named the Los Angeles Times Restaurant of the Year. They have since expanded to two locations in Oakland.
In 2014, Choi served as a technical advisor for the Jon Favreau film, Chef, which was loosely inspired by Choi and the food truck movement. Choi “consulted on every kitchen scene, every food porn-worthy shot — and turned what can sometimes look like fakery into an authentic representation of the inside of a restaurant kitchen.”
In his free time, Choi volunteers at A Place Called Home in South Central Los Angeles. He empowers underprivileged kids to open their own local food-based businesses by teaching them basic cooking techniques, like how to hold a knife, how to peel, and how to heat and render fat.
With his Korean-Mexican tacos as the star, Choi has carried out, built bridges, and expanded the vision that drives him to this day.
"Thank you for everything! Roy was such a pleasure and I already had a request to bring him back for a celebrity chef event. "- San Manuel Indian Bingo & Casino