Meet chef Kayson Chong, founder of Jumbo’s Beef & Brew
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Changing of the guard
Wichita’s new generation of chefs is young, passionate and earnest, and they’re focused more on sustainability and creativity than their predecessors could be.
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Wichita’s “new guard” of chefs are passionate young men and women who are local celebrities.
For them, food is an art, a passion and a career, not just a job. They’re not competitors but colleagues. They’re pumped about local vegetables. They’re friends with local farmers. And they’re leading Wichita on a new culinary course. Read about Kayson Chong below; read about more of the new guard here.
Kayson Chong
Job: Founder, Jumbo’s Beef & Brew, 3750 N. Woodlawn
Age: 43
Hometown: Los Angeles
Training: California Culinary Academy, San Francisco
Restaurant resume: Postrio at Prescott Hotel, San Francisco; Michael Mina at Union Square, San Francisco; Picasso at Bellagio, Las Vegas; BOA Steakhouse, Los Angeles; BLT Steak and BLT Burger, Los Angeles; Rockenwagner Bakery & Cafe, Santa Monica/Venice/Los Angeles; Mainland Poke Shop, Beverly Hills/Glendale/Marina Del Rey; Houston Hospitality Group, Hollywood.
How did you become interested in cooking for a living: “Was always good with my hands, building computers in the ’80s and ’90’s and could take a car apart and back together in no time. Growing up in a Korean household, the kitchen would produce many flavors and smells that really fascinated me. The things that a person’s hands could put together to make amazing tasting food was also a wonder as a child. Right around my college years, I was making good food for barbecues and friends and family events and thought I could become somewhat of a good cook if I really took the time to study it. I decided to go to culinary school, and wielding the knife and using the kitchen equipment came with ease. I graduated from the California Culinary Academy and was accepted at a premiere Wolfgang Puck Restaurant right out of culinary school. While working on the West Coast for many world renowned chefs, I found a love for the industry and wanted to be part of the growing culinary scene.”
One thing you’d like to change about Wichita’s restaurant scene: “I want Wichitans to try new things and explore out of their comfort zone. Big corporate restaurants are not good or good for you. The drive throughs are ridiculous in Wichita. Eat Local. Eat healthy. Eat fresh. Explore. Stop thinking cheaper and quick is better.”
Favorite Wichita restaurant besides your own: El Pollo Dorado al Carbon, 128 W. 21st St.
Your philosophy on your job: “Stay focused on providing good service and optimal flavors to guests new and old.”
This story was originally published October 31, 2021 at 12:00 AM.
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