Master of Culinary Creations for Emerald at Queensridge

Growing up in Savannakhet, Laos, Chef Chanh Boupha spent his early years watching his mother cook and having a strong desire to help her. When it was time for him to pursue a career, he chose the culinary path and, in 1977, completed an apprenticeship program on ice sculpting, carving and floral designs.

In 1978, Chef Boupha moved to the United States to continue pursuing his dream of becoming a chef. His culinary experience has continued with specialties in all major culinary areas, such as: sauces, broiler, steak, fry station, pantry station, saucier, with his cooking style and recipes inspired by French cuisine.

Chef Boupha fulfilled another passion of teaching culinary students at Le Cordon Bleu culinary college for 13 years prior to its closing in 2016. After that, he joined the team at Emerald at Queensridge where he now creates breath-taking sculptures and carvings out of fruits and vegetables; turnips, watermelons and pumpkins are elegantly carved into flowers and beautiful table décor.

Additionally, Chef Boupha curates the menus for Emerald at Queensidge’s exclusive wine dinners through tasting the wines and then pairing them with a multi-course menu offering. Going forward, Chef Boupha looks forward to creating menus for the special events at Emerald at Queensridge, including weekend brunch, fundraisers, parties and more.

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