Cheam Bun 350x350 - Cheam, Bun

Bun Cheam

Biography

Chef Bun Cheam started his career cooking at Commerce restaurant, later he moved on to the executive chef of Talde Brooklyn. Currently he is working on a project with partner Steven, Lina, and Freeman Wong, on a seafood focused market and kitchen to be open late summer at the new Marketline at Essex Crossing.

Chef Bun Cheam started his career cooking at Commerce restaurant, later he moved on to the executive chef of Talde Brooklyn. Currently he is working on a project with partner Steven, Lina, and Freeman Wong, on a seafood focused market and kitchen to be open late summer at the new Marketline at Essex Crossing.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Di an Di; Vietnamese pancake. What is your ultimate meal? Dinner at Blue Hills at Stone Barns. What three things are always in your pantry? Good salt, Kampot peppercorn, and good anchovies. If you weren't a chef, what would you be? A writer. If you could cook with anyone, who would that be? Julia Child What’s your favorite NYCWFF memory? Dales Dim Sum Brunch, it was great working out of the Buddakan’s kitchen.