Kwang Uh is co-founder and chef of Baroo, a free-style experimental kitchen that serves seasonal, local and inspired food in Los Angeles. The restaurant critic Jonathan Gold described Baroo as, “a taste of the future,” in his LA Times review, and the restaurant has made the best new restaurant lists of Bon Appétit, GQ, LA Weekly, Vogue, Thrillist and Eater amongst others, as well as a semifinalist nomination for the James Beard Foundation Award.