Alan Kwan excels at bringing together disparate elements into one harmonious whole, not only in the kitchen, but in his life. He earned a degree in biological sciences from The University of California before attending The Culinary Institute of America. He completed his apprenticeship in New York’s Lespinasse Restaurant at the St. Regis Hotel under Gray Kunz. Alan comes to Tellers by way of the western United States, where he has worked at some of the finest dining destinations. He began at Nobu Matsuhisa in Beverly Hills, then held high-profile positions in Las Vegas, most notably at Picasso Restaurant at The Bellagio. Recently, Alan held senior roles at San Francisco’s Restaurant Gary Danko and Dana Point’s St. Regis Monarch Beach. The cooking style that evolved combines his Chinese/Japanese heritage, French culinary training and Orange County childhood. These influences translate into three main tenets: menus that use the freshest seasonal
ingredients, punchy combinations that burst with flavor, and ensuring fullness without heaviness. A whirlwind union of these elements, for example, are jumbo lump crab cakes served with spicy mango and green papaya sauce. He continues to blaze a path in the kitchen as Executive Chef at Tellers, where he lives up to the reputation for serving the finest meats with equally imaginative and delicious accompaniments and seafood dishes. A mutual relationship maintains a world-class standard for both chophouse and chef. CLICK HERE TO POST YOUR COMMENTS
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