Edible HUE is a culinary collaboration between a classically trained Chef and an accomplished home cook. Chef Andy Nhan and Myrissa Yamashiro come together to bring unique and locally inspired dishes utilizing modern cooking techniques. Let them prepare an unforgettable meal for your next party or event. They specialize in plated, fine-dining meals for parties of 10-50. They also offer on-site din
ner classes and cooking demonstrations. Andy Nhan served as the head chef of Imagine Food, the culinary think tank and art space founded by Maxime Bilet, co-author of Modernist Cuisine. In this role, he collaborates on recipe development, writes menus for events, and leads the culinary team during dinners and events. His experience includes the Rainier Club (Seattle WA), The Herbfarm (Woodinville WA), P***e Restaurant (New York) and the Modernist Cuisine Lab (Bellevue WA). Outside the kitchen, you'll fine Chef Andy on the slopes on his snowboard or taking long drives along the Washington coast. Myrissa Yamashiro is a Seattle food blogger and self proclaimed "food tourist". Her commitment toward living a balanced food/fitness lifestyle has enabled her to participate in endurance events including marathons, triathlons, a 200 mile bike ride and a climb in the Andes Mountains of Peru. After receiving a B.S. in Health Sciences from California State University Hayward and working in public health she left the workplace to raise her son. Along the way she discovered food, good food. She participated in Kitchen Circus, Thierry Rautureau's (Loulay and Luc) cooking competition and received first place for her award winning dessert. Outside of her kitchen, you'll probably find her in someone else's kitchen. She stages at several local food establishments and enjoys learning about food. Her goal is to learn on the job....and avoiding culinary school altogether.