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Support emerging Asian American chefs this APHAM with this new Little Tokyo dinner series that will menu inspired by each chef's identities and experiences.

This Asian Pacific Heritage Month, the Japanese American Cultural and Community Center (JACCC) will host the Rising Chef Series, a set of four weekday dinners ($180 per head) featuring four emerging Asian American chefs on Tuesdays and Wednesdays, with options for 5:30 and 8pm seatings. Each week will feature a different five-course prix fixe menu, a signature House of Suntory cocktail pairing, as well as pre-dinner access to JACCC's Japanese garden lounge. Guests are encouraged to come early and enjoy the space, as dinner runs for only 90 minutes.

All proceeds from the event will be donated to fund culinary innovation and entrepreneurship in AAPI communities, including JACCC's own in-house culinary arts program. Note: While dates for popular Vietnamese food influencer Tway Nguyen (also known as @twaydabae on TikTok) are already sold out, openings for David Nguyen (@dvdnguyen), Kevin Lee (@chefboylee) and JACCC's resident chef, Chris Ono are still available.

May 3-4: David Nguyen David Nguyen is a French Laundry and Club 33-trained chef and first-generation Vietnamese American. His menu will features flavors from his childhood in Vietnam and his upbringing in the US, including grilled filet mignon, ginger scallion lobster with garlic noodles and asparagus crab soup. May 10-11: Kevin Lee Kevin Lee is a professionally trained Korean American chef and the recipe developer and content creator behind @chefboylee on TikTok and Instagram. His menu will integrate  Italian and French cooking techniques while spotlighting dishes from his Korean heritage, include hwedupbap (a raw seafood dish) and hotteok (a sweet brown sugar pancake). May 17-18: Tway Nguyen (SOLD OUT) Also known as @twaydabae, Nguyen is a professionally trained, Vietnamese born chef, recipe developer and influencer on TikTok and Instagram. She also writes the Celeb Eats column in People Magazine. Highlights of Nguyen's sold out menu include seared scallops in Vietnamese beurre blanc sauce and Dungeness crab with cellophane noodles. May 25-26: Chris Ono Recently appointed as JACCC's chef-in-residence, Chris Ono is a 4th generation Japanese American chef whose past tenure includes Providence, Eleven Madison Park and Mori Sushi (now closed). His menu will draw on French technique while spotlighting aspects of his cultural heritage, including hon maguro with avocado and crystallized soy and saddle of lamb with miso ratatouille.

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