While working in a fast paced kitchen, I overheard Chef Kolter Livengood talk about how he was making hot sauces at home for fun. I was intrigued. We met for coffee and talked about our passions and love for high quality food. Chef told me about his experience working for five years in Michelin rated kitchens, his appreciation of incredibly high quality and rare ingredients, the “shift pay”, and the stress. He understood the standards of fine dining, but was looking for other ways to share his art that was more approachable.
I was the type of person who would dread dressing up for fancy dinners and would much rather go to my favorite taco dive. Chef and I continued to spend time together and we determined that we had an opportunity to create something magical. We molded our appreciations and positive energy into creating Brightwok Kitchen. Our goal was to serve incredibly high quality ingredients in a very approachable way at very affordable prices. We knew it would be different than previous restaurants we worked at, but that didn’t bother us. It motivated us to work harder and smarter to create something different.