Jon Yao

Chef/Owner of Kato

Michelin-Starred Chef
Livestreamed from Los Angeles, CA
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About the Host

Chef Jon Yao is the owner of L.A.’s scorching hot Taiwanese restaurant, Kato. A California native of Chinese descent, Chef Yao was on his way to a future in law when his parents recognized a need that they felt he could help them with: starting a lunchbox service for college students. Having honed his craft in the kitchens at Alma in L.A. and Benu and Coi in San Francisco, Chef Yao had the expertise to help launch this business—and it took off. Before he knew it, the lunchbox service had evolved into a brick-and- mortar restaurant that was honored with a Michelin star and named Los Angeles Times' #1 restaurant in the city. Did we mention that Chef Yao was named a finalist for James Beard's "Rising Star Chef" Award for the past 3 consecutive years and won Food & Wine's "Best New Chef" Award?

About the Event

Chef Yao welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course modern Taiwanese meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Tomato Eggs with garlic and soy sauce

Entrée: Noodles with pork and dan dan sauce (or sub beef, chicken, or turkey for the pork)

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Yao demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.

How long does this event take?

This event runs for 1hr 24min from start to finish – 1hr 15min of cooking and 9min of additional Q&A at the end.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Large pot
  • Large sauté pan
  • Medium sauté pan
  • Medium saucepan
  • Blender or food processor
  • Colander
  • Large bowl
  • Small bowls for ingredients
  • Sharp knife & cutting board
  • Measuring cups & spoons
  • Microplane or grater
  • Spatula or turner
What ingredients will be needed?

In addition to the following kitchen staples – granulated sugar, kosher salt, neutral oil (e.g. canola or vegetable), and soy sauce – Chef Yao recommends acquiring the following ingredients listed below:

  • Black vinegar
  • Chili oil or chili crisp - optional
  • Chinese style noodles
  • Cilantro
  • Eggs
  • Flake sea salt (optional)
  • Garlic
  • Ginger
  • Ground pork, beef, chicken, or turkey
  • Rice vinegar
  • Scallion
  • Sesame seeds
  • Shaoxing wine or dry sherry
  • Sichuan peppercorns
  • Tahini
  • Toasted sesame oil
  • Tomatoes

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 13 )

Alan G.

Food was amazing. Chef did amgood job guiding us through
Diane Z.

He is obviously very talented, but he seemed a little flat in his presentation. Maybe because he was moving the next day!
Manish N.

Kim S.

We have done several classes. Some chefs are better teachers than others, I totally understand. I also know that some great chefs are more creative, and that makes their food so good. I know Chef Jon is a greatly rated chef and we are not discounting that. We just felt that he is more the creative, "hacki" I think he called his style. Not one who sets out a recipe and follows it. Therein lies the challenge of doing a class like this. As mediocre home chefs we need to follow directions, and his were not clear... He did attempt, and we give credit for that, but there were several measurements and steps we just didn't get. Our sauce was probably no where near where it should have been, and having had dan dan noodles many times, they weren't great... sorry... We did love the tomato jam and eggs, they were fantastic... the pork turned out great as well... just fell short in the sauce.... We will continue to do classes. We understand there is no way you can know how these classes will flow. We were just a little disappointed in how this one went. Thank you for all your hard work in getting these great chefs... we still love the classes.. Looking forward to more! Kim & Steve
Ruth J.

I found the class confusing. Chef Yao often did not say which recipe we were doing (e.g. meat, sauce) so I was confused about where to add some of the ingredients. Near the end I saw that I had a lot of leftover grated garlic and ginger so I just dumped it in to the meat. Not sure where that was supposed to go. Also, I did not feel that the chef was enjoying the experience & he did not seem very engaged. He never looked directly into the camera so that made him seem detached. I learned a few things but because the class was so fast paced I am sure I missed plenty. I may look at the recording to pick up some tips. My food was delicious, so clearly he knows what he’s doing and I would definitely eat at Kato if I lived in LA.
Ellen W.

I enjoyed the program, and the eggs with tomato jam was one of the best recipes we've made so far. The chef shared interesting facts (like why you add the sesame oil later.) The reason I give it a 4 and not a 5 is that I had trouble following him on the dan dan noodles dish - wasn't sure of quantities or proportions and couldn't get black vinegar, which made it confusing. But bottom line, if you had him back I would definitely attend.
Barbara B.

The recipes look like they will be relatively easy to make. The Chef's pace was good. However, he wandered all over the place as far as following our written directions in terms of sequence and amounts.
Drew J.

It went fast but was subject to some of the same silly questions. He wasn't much of a personality either.
Susan B.

Bryan B.

Kate P.

The dishes were really good; loved the tomato jam (maybe on grilled bread?) and the noodle dish. I'm not sure making that much sauce made sense. Does it freeze? John was a little less clear than some of the other chefs, but I thought he was very good, especially in terms of trying to describe tastes and textures for us.
Jill H.

Interesting menu
Marlene S.

The chef was a little confusing in his teaching