PALATE
Culture Club
CHINO Hong Kong executive chef and owner Erik Idos wins palates with an unlikely blend of Japanese and Mexican cuisine
I nte rview Vida Cruz photography Stephanie Jung, Alex Maeland and Justine Tai
CHINO interiors with artwork by street artist Aaron de la Cruz
Hi! Please introduce yourself.
My name is Erik Idos, owner and executive chef of the restaurant CHINO. When I was 20 years old, I decided to put my passion for the culinary arts into practice by enrolling in the California College of the Arts in San Francisco. After graduating from CCA, I decided to take a chance and move to New York City, where I was offered a position as a line cook at Nobu 57. It was there where I found a great mentor and teacher in Nobu Matsuhisa. He gave me many opportunities to learn and grow. I worked at Nobu 57 for three years when I was asked to open Nobu San Diego. After three years as executive sous chef of Nobu San Diego, I was eventually offered the position of executive chef at Nobu Intercontinental Hong Kong.
What made you decide to blend the cuisines of three different cultures in one restaurant?
I was a Filipino born and raised in Los Angeles. I grew up surrounded by some of the best Mexican street food. My love for Japanese ingredients and cooking techniques developed while working at Nobu in California, New York and Hong Kong for eight years. I decided to combine my past and my present culinary passions to create CHINO— a family-style, neighborhood restaurant with a fresh and creative culinary concept.
Who are your culinary influences? How have they inspired your way of cooking?
My grandparents were a big influence. I would often watch them prepare traditional Filipino food for family gatherings. I still remember coming home from school and my grandpa would be in the kitchen cooking. He made the best chicken adobo, where it was cooked until caramelized. He would save some sauce on the side so I can coat my rice in the sauce. I would have the chicken adobo with garlic rice after school all the time. I still use his exact recipe now and make it for my staff.
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