Schwader Soulayphet - Schwader, Soulayphet

Soulayphet Schwader

Biography

Growing up in small-town Kansas, Wichita to be exact, Phet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunches his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy at Kansas University, that the possibilities inherent in his colorful background began to materialize.

Chef Phet began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and... READ MORE

Growing up in small-town Kansas, Wichita to be exact, Phet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunches his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy at Kansas University, that the possibilities inherent in his colorful background began to materialize.

Chef Phet began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and its relationship to food, Chef Phet came to New York to work under Patricia Yeo at AZ. Within six months, he was promoted to Sous Chef, working with an award-winning team that counted Chef Pino Maffeo among its members.

When Chef Maffeo headed to Boston to open Restaurant L, he recruited Chef Phet, who was able to explore his Asian roots, playing with flavors and ingredients that lent an eclectic distinction to the acclaimed restaurant. After two years under the tutelage of the famously creative chef, Chef Phet returned to New York where he would take on his first post under his trusted mentor, Laurent Tourondel, at BLT Prime in New York. He was later tapped to open one of BLT’s first outposts outside of Manhattan in Washington D.C. As Chef de Cuisine for BLT Steak, Washington D.C Chef Phet’s influence was felt in the kitchen and on the menu, leading BLT Steak to become a popular destination for many Washingtonians.

Chef has been invited to face off against the nation’s top chefs as a contestant on Food Network’s “Chopped.” He was the running up on the show. He has also competed on Food Network’s “Iron Chef” with his long time colleague and business partner Iron Chef Marc Forgione. Schwader has successfully helped Iron Chef Marc Forgioine defend his titles over 3 times.

Chef Phet is currently the Chef/Owner of the successful TriBeCa eater, Khe-Yo. His restaurant has been coined, the first Laotion restaurnat in New York City, by The New York Times, in 2013. Khe-Yo is fast approaching its fifth year in operation. It is a 75 seat, Laotian Restaurant. Khe-Yo has established itself as a neighborhood spot as well as a destination location.

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What is your favorite NYC restaurant? And what is your go-to dish? Casa Mono. They have done a fried Sweet Bread dish that tasted like the best Fired Chicken I ever ate. What is your ultimate meal? Sunday Pho at my Mom's house in Wichita Kansan. What three things are always in your pantry? Fish Sauce, Oyster Sauce, & Garlic. If you weren't a chef, what would you be? A farmer. Or a soccer player! If you could cook with anyone, who would that be? Marc Forgione, my good friend and business partner. What’s your favorite NYCWFF memory? Working the Andrew Zimmer NYC WFF with my mom serving our Coconut Fish Curry. We had a great time!

Recipe name:
Crunchy Coconut Rice Balls

Recipe Ingredients:
Shaved coconut jasmine rice balls. House made pork sausage with lemongrass. Fried kaffir lime leaves. Dried Thai chilies. Honey Sambal. Cilantro. Beautiful wedges of iceberg lettuce.

Recipe Instructions:
Use a rabbit to shave the coconut. Coat the jasmine rice with the shaved coconut. Make the pork sausage and then cut into discs. Fry the kaffir lime leaves. Cut the iceberg lettuce into wedges. Dry the Thai chilies. Fry the coconut rice balls, grill the sausage, add the kaffir lime, cilantro, dried chilies, and finish with honey sambal.