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 spent time cooking for prominent chefs such as Wylie DuFresne, April Bloomfield, Ben Shewry, and David Chang. My philosophy in cooking is about accepting Mother Nature’s generosity and cooking all the 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 its techniques. I also enjoy devouring all kinds of books; my lifelong goal is to become a big nerd.
Last but not least, I occasionally send out newsletters to share my thoughts and interesting reading materials. I hope you enjoy reading my content as much as I love writing them. Through my writings, I hope to build a community on the internet where we could share, discuss, and create.