Chef Rocky Jokbengboon
Chef At Home In Charlotte
Get to know me better
I am a Chef and Culinarian specializing in Asian cuisine but am able to adapt and create multiple cuisine styles.
I am a Chef with 15 years of experience and a Graduate of Johnson & Wales University. During my time there, I worked at Kiawah Island Resort, at Bouchon Bakery in NYC, and I got my first Sous Chef position at the Dandelion Market in Charlotte, NC in 2013 (youngest in company history at the time). I won the San Pellegrino Almost Famous Chef Southeast Regional competition, completed 4 months of Michelin training, and studied in Australia all throughout college. After I graduated, I became a Private Chef for professional athletes (NBA, NFL, PGA). At the age of 26 I opened my own restaurant specializing in ramen. Since then, I have opened 3 more restaurants throughout the Southeast.
I am now aiming to go back into the the more intimate and personal side of the culinary industry by offering private services (dinners, cooking classes, etc)
More about me
For me, cooking is...
EVERYTHING. Honestly. It is a passion, an escape, a joy, an art, a livelihood, a way to learn and bring people together.
I learned to cook at...
Kadence, Dandelion Market, Bouchon Bakery, Kiawah Island, my mom's house.
A cooking secret...
Letting the ingredients shine and having staple items on hand to be able to pivot in any situation
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