El Dorado County_Foothills_Style Magazine - November 2018

10 TOP CHEFS
Michael Liu
Hisui Sushi, 25004 Blue Ravine Road, Suite 107, Folsom, 916-
985-7778, hisuisushi.com
Michael Liu was born into the restaurant industry. His parents owned
Chinese restaurants in the Bay Area, and he often helped out. At 16,
he got his first official job as a dishwasher at a Japanese restaurant
and—after learning and honing his skills from some of the eatery’s
amazing chefs—went on to become the successful owner and chef at
Folsom favorite Hisui.
First memory of food: My grandma’s cooking. Since my parents were
busy with the restaurant business, most of the time my grandma
would prepare homemade meals for my brothers and me. I loved her
beef noodle soup and rice porridge. I still don’t know how she makes
them, but I know no one can make them as perfectly as her.
Food philosophy: Combining traditional cuisine with a creative and
contemporary flair using only the freshest, healthiest ingredients.
If I wasn’t a chef, I’d be: An engineer. I went to school for it and got a
degree but found my passion in food. I love what I do and ended up
being really good at it!
Top cooking tip: Good food is actually pretty simple. It always starts
with the origin of your ingredients; fresh, natural ingredients make just
about everything taste way better.
The best thing I ever ate: When my wife and I visited South Korea,
Taiwan, and Japan, we had the most amazing food experiences. The
street markets during the day, the vibrant night markets, fish markets,
and the food festivals—there’s such a diversity to the food they offer,
and it was a true food paradise.
One food I’ll never get behind: Overcooked cabbage. The smell is
disgusting!
Guilty pleasure food: Ice cream.
Favorite ingredient to work with: Fish sauce. It’s an umami bomb
that gives depth and richness to sauces and main dishes.
For dinner last night, I ate: A perfectly seasoned homemade pork
chop with potatoes and veggies—and, of course, ice cream for dessert.
Favorite food pairing: Sake with sushi. Sake is very versatile and
complements many cuisines.
Favorite restaurant and dish: Alexander’s Steakhouse in Cupertino.
It’s an American steakhouse with a Japanese flair. I love their dry-aged
tomahawk chop, truffle mac & cheese, and complimentary cotton
candy.
You’d never know it, but: I love playing video games.
Christine Ondrus-Lykos
Farmer’s Delicatessen and Bakery, 3952 Cambridge
Road, Cameron Park, 530-672-6800, farmersdeli.net
Christine Ondrus-Lykos thought she might attend the
Culinary Institute of America some 20 years ago, but
instead, the self-taught chef blazed a trail all on her own
by traveling through Europe and gaining an immense
appreciation of what other countries and cultures bring
to the American palate—and plate. Now the native New
Yorker is doing the same at her beloved bakery and deli in
Cameron Park.
First memory of food: I visited Hungary and Romania when
I was four. I remember playing with pigs and chickens on
a remote farm, and I vividly recall seeing a whole animal
being cooked on top of a spit in an open field.
Food philosophy: Keep it simple, take your time, and mind
your energy in the kitchen—energy is an ingredient!
If I wasn’t a chef, I’d be: A rally sports car driver.
The best thing I ever ate: Crème caramel in Barcelona.
One food I’ll never get behind: Escargot.
Guilty pleasure food: Pizza.
Favorite ingredient to work with: Garlic—yum!
For dinner last night, I ate: Chicken salad with avocado.
Favorite food pairing: Clarified butter and garlic.
Favorite restaurant and dish: The Cashew Chicken at Thai
House.
You’d never know it, but: When I was younger, I wanted to
be a dancer.
For more top chefs
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