Today we’d like to introduce you to Jay Huang
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m Chef Jay Huang, and I’ve spent over two decades honing my craft in the culinary world, with a focus on sushi for the majority of my career. As the executive chef of Lucky Robot, I work closely with my Peruvian Chef de Cuisine to create Nikkei dishes where we blend traditional Japanese techniques with bold Latin American flavors. Sustainability is also a strong focus of mine, in 2019, Lucky Robot was honored to become the first sushi restaurant in Texas to be certified as sustainable by the James Beard Foundation’s Smart Catch program, a recognition I’m incredibly proud of.
After 20 years of dedication to the delicate art of sushi, I embarked on a bold culinary journey that led me to explore the vibrant flavors of Yucatecan cuisine. In my travels to Merida and cities in the region, I found myself drawn to the complex and rich flavors, fresh ingredients, and unique spices.
I took a deep dive studying the culture, history, and cusinie. I traveled there several times to understand how to best use the local ingredients like recados, habanero, and sour orange. The heart of Yucatecan cuisine is its balance of spice, sourness, and smoke, which resonated with my philosophy of highlighting natural flavors and respecting the integrity of each ingredient. I have carried my philosophy of sustainable sourcing to Nomade and have created deep connecting with fisherman in the region to highlight the bounty the Mexican coast has to offer. This project sparked new creative passion within me, and I am excited to explore and share all the history and flavors of the Yucatan with all my guests.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
One of my greatest struggles as a chef was finding my creative voice. Early in my career, I was focused on mastering sushi techniques while also working every station in the kitchen. During my time at Uchi, I had the privilege of learning from incredibly talented chefs like Tyson Cole, Paul Qui, and Phillip Spear, doing my best to emulate their style and presentations. To broaden my experience, I created a staging program that allowed me to work in renowned kitchens such as L20, Corton, and Blue Hill. When I was promoted to sous chef and tasked with creating new dishes, I initially embraced the challenge. However, the demand for five new dishes every week quickly became overwhelming. The excitement of constant innovation gave way to intense pressure, and soon, the fear of repetition and failure took a toll on my creativity. My dishes no longer met the standard, and without a clear solution, the responsibility of menu development was taken away from me.
Following my time at Uchi, I joined a hotel kitchen eager to learn a new cuisine and refine my skills under a chef with a strong French background. There, I expanded my knowledge of classical techniques and eventually earned the opportunity to contribute dishes to the menu. While my creations were well received, they were often critiqued for being “too Asian.” After three years, I moved on to Lucky Robot, stepping into the role of head sushi chef with full autonomy over the sushi bar. The restaurant, initially a whimsical and colorful concept, gradually evolved into a recognized destination for dry-aged sushi and Nikkei cuisine. A chance reconnection with Peruvian chef Julio Florezz—who happened to attend my high school—marked a turning point. Over coffee, we decided to refine our culinary direction, embracing simple Japanese techniques infused with bold Peruvian flavors. Today, that philosophy defines our menu, with dishes like my mother’s pork and ginger dumplings served with salsa macha and black vinegar san bai zu, or arroz chaufa, a Peruvian-style fried rice with a shrimp egg tortilla.
Now, I draw inspiration from my travels to Peru, Japan, and the Yucatán, where I immerse myself in the local food and culture. I’ve been fortunate to take my Chefs de Cuisine on these journeys, experiencing the cuisine together and returning home to collaborate on new dishes. My goal is to establish a program that allows team members to embark on annual culinary retreats to Peru or the Yucatán, deepening their connection to these rich culinary traditions. Through these experiences, I hope to foster not only professional growth but also a lasting appreciation for the cultures that shape our menus.
Beyond menu development, I have also refined my coaching style to help my team discover and express their own creative voices. Just as I struggled to find my own identity as a chef, I recognize that every cook learns and creates differently. I tailor my approach to each individual, guiding them in tapping into their creativity and translating their ideas into dishes that are both personal and technically refined. By fostering an environment where experimentation is encouraged, I hope to help the next generation of chefs develop confidence in their culinary instincts and bring their unique visions to life on the plate.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Today, I am the chef and owner of two restaurants, Lucky Robot and Nómade, and I am deeply grateful for the support of our community. Over the past 13 years at Lucky Robot and this past year at Nómade, our guests have been the driving force behind everything we do. Their enthusiasm and loyalty inspire us to push boundaries, innovate, and continuously evolve. Without them, none of this would be possible. Our journey has been one of growth, learning, and passion, and we remain committed to providing not just meals, but memorable dining experiences that celebrate the cultures and flavors that define our cuisine.
At the heart of our success is the incredible team that brings our vision to life every day. I am honored to work alongside the most passionate, dedicated, and talented individuals I have ever met. Their unwavering commitment to hospitality and culinary excellence is unmatched, and it is their hard work that makes each service special. We promise to continue striving for excellence, working tirelessly to bring our guests the best dining experiences possible. Whether through innovation in the kitchen, warm hospitality, or fostering a deeper connection with our community, we are dedicated to making every visit to our restaurants meaningful and unforgettable.
Any advice for finding a mentor or networking in general?
In the culinary world, chefs are constantly surrounded by creative minds eager to teach the fundamentals—how to slice, dice, sauté, and grill. As you progress through the ranks, the focus shifts beyond cooking techniques to the operational aspects of running a kitchen, such as food costing, inventory management, and efficiency. Mastering these technical skills is essential, but there’s another equally important aspect of leadership that often goes overlooked: soft skills. The ability to manage conflicts, coach in real-time, and establish authority without resorting to anger or intimidation is crucial for fostering a healthy and productive kitchen environment.
Early in my career, I didn’t fully grasp the importance of these interpersonal skills. It wasn’t until my now-business partner took the time to guide me that I truly began to understand their impact. With patience and initiative, they helped me recognize both my strengths and areas for improvement, giving me the tools to grow as a leader. These lessons didn’t just shape my management style—they reshaped my entire approach to hospitality.
To this day, our conversations about leadership and hospitality continue to evolve. We challenge each other’s perspectives, exchange insights, and even connect over books that explore the nuances of effective leadership. This ongoing dialogue serves as a reminder that growth is a continuous process, and the best leaders never stop learning.
Contact Info:
- Website: https://chefjayhuang.com
- Instagram: Chef_jayhuang
- LinkedIn: https://www.linkedin.com/in/chefjayhuang/
- Youtube: https://www.youtube.com/@JayHuangChef
Image Credits
For the professional head shots, Jessica Attie. All the other ones were by me.
