I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to… — Roy Choi Copy Share Image
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice… — Roy Choi Copy Share Image
I'm a little old-school in that I think there's some value in the classics and the steps of achieving a certain profession.… — Roy Choi Copy Share Image
What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build… — Roy Choi Copy Share Image
You have to believe in something, and you have to believe in the things that you feel and find value in those things, and… — Roy Choi Copy Share
I don't have a boss. I don't answer to anybody. I do everything that I want to do out of the purity of making… — Roy Choi Copy Share
I don't really do that much office work. I just go to the office, and I'm like Steve Carell in 'The Office.' You know,… — Roy Choi Copy Share
Animals have been talking to me. And any shaman will say that that's not that weird. — Roy Choi Copy Share
I make milkshakes at home, but the two best are at at Gulfstream and Disney's Soda Fountain on Hollywood Boulevard. — Roy Choi Copy Share
I don't know if I'll ever be as good as I was when I started Kogi, but I strive for that. — Roy Choi Copy Share
