Type of cuisine I like to cook:
I like to cook what’s fresh and in season. Cooking to bring out the
best natural flavors in every ingredient.
Making it look easy. This can be everyone’s specialty with a bit of misenplace.
Favorite kitchen tool:
Cast Iron Skillet hands down. But I have to say the Soda Stream was the biggest game changer that has entered my kitchen in the past few years.
Past & Present:
Kenny Lao, Co-Founder Rickshaw Dumpling Bar + Truck: Prior to opening Rickshaw, Kenny had vast restaurant industry experience providing consulting services to various well-known clients through Myriad Restaurant Group, as well as through independent consulting. He worked as Special Projects Director for Drew Nieporent’s Myria Restaurant Group (Tribeca Grill, Nobu, Next Door Nobu, Nobu London, Nobu 57, Centrico, and Rubicon– San Francisco) Additionally, Kenny oversaw the opening of multiple new restaurant establishments for clients such as Starwood’s W Hotel Brand, Sports Club/LA and Neiman Marcus. Kenny has deep experience in all components of the opening process including concept development, financial analysis, and reporting and forecasting. Additionally, he has worked with store designers, brand consultants and chefs, as well as with opening teams of management and staff and with managers on day to day operations post-opening. He has appeared on MTV: First Year, MARTHA, The Tyra Banks Show, The Big Idea with Donny Deutsch, Sundance Channel Biographies and has spoken at Inc Magazine, French Culinary, ICE, Johnson + Wales Culinary, Brown University and NYU Stern School of Business. Honors include: Crain’s 40 Under 40 in 2007, Inc Magazine 30 Under 30 Entrepreneurs in 2006, Tralee Ireland Sheep Sheering Contest, Second Place in 2004, Edible Sculpture Contest, Judge 2010.
Kenny holds an MBA from NYU Stern and a BA in International Relations from Brown University. He loves riding his bike, mangoes, watermelon, bacon and seltzer. He has been known to eat up to 40 dumplings in one sitting.
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