Hi, I am Reggie Soang. I am a chef in New York City.

I was born in Taiwan and immigrated to The States when I was 12. I earned my BA from Rutgers University studying Statistics. I dabbled with a career in personal and athletic training before becoming a chef. I enjoy learning and refining recipes. I believe all cuisines are somehow connected fundamentally; we are all hunter-gatherers before the invention of agriculture.

I have been cooking in New York City for a decade. I was a sous chef at WD~50 and have spent time cooking for prominent chefs such as April Bloomfield, Ben Shewry, and David Chang. My philosophy in cooking is accepting Mother Nature’s generosity and cooking all ingredients with integrity and knowledge. A chef’s repertoire should be an extension of his or herself.

I have two cute nephews who live in Bangkok with my brother and sister-in-law, and I try to visit them as much as I can when life allows.

In my spare time, I enjoy swimming because I am fascinated by how effortlessly a swimmer can travel in water while I struggle with every breath and stroke. I also enjoy devouring all kinds of books; my lifelong goal is to become a big nerd.

Last but not least, I blog just about anything that inspires me to make sense of the world (good luck on that idiot). I also send out newsletter on weekly basis to share my thoughts and interesting reading materials. I hope you enjoy reading my entries as much as I love writing them. I welcome any feedback to help me better the content I present, and I hope to build a community on the internet where we could share, discuss, and create.