Age, Biography and Wiki

Bun Lai was born on 1971 in Hong Kong, is a Chef, restaurateur. Discover Bun Lai's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is He in this year and how He spends money? Also learn how He earned most of networth at the age of 52 years old?

Popular As N/A
Occupation Chef, restaurateur
Age 52 years old
Zodiac Sign N/A
Born
Birthday
Birthplace Hong Kong
Nationality United States

We recommend you to check the complete list of Famous People born on . He is a member of famous Chef with the age 52 years old group.

Bun Lai Height, Weight & Measurements

At 52 years old, Bun Lai height not available right now. We will update Bun Lai's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
Eye Color Not Available
Hair Color Not Available

Dating & Relationship status

He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.

Family
Parents Not Available
Wife Not Available
Sibling Not Available
Children Not Available

Bun Lai Net Worth

His net worth has been growing significantly in 2022-2023. So, how much is Bun Lai worth at the age of 52 years old? Bun Lai’s income source is mostly from being a successful Chef. He is from United States. We have estimated Bun Lai's net worth , money, salary, income, and assets.

Net Worth in 2023 $1 Million - $5 Million
Salary in 2023 Under Review
Net Worth in 2022 Pending
Salary in 2022 Under Review
House Not Available
Cars Not Available
Source of Income Chef

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Timeline

2005

Chef Bun Lai created the first menu dedicated to the idea of using invasive species at Miya's in 2005, during which time half the menus invasive species offerings were conceptual because invasive species were not yet commercially available. The menu featured locally caught invasive species such as Asian shore crabs and European green crabs. The invasive species menu was created in order to take pressure off of popular over-fished species by utilizing ones, instead, that are abundant but ecologically destructive. Today, Miya's offers a plethora of invasive species such as Chesapeake blue catfish, Florida lionfish, Kentucky silver carp, Georgia cannonball jellyfish, and invasive edible plants such as Connecticut Japanese knotweed and Autumn olive.

2001

In 2001, Bun Lai initiated the removal from the menu of seafood that was caught or farmed in a way that was detrimental to the long term well-being of the harvested species or its habitats. Bun Lai is credited as the first chef in the world to implement a sustainable seafood paradigm to the cuisine of sushi. The sweet potato sushi roll, which Bun Lai created in 1995 at Miya's, is the California Roll of plant-based sushi. Today it can be found on sushi menus throughout the country. The use of brown rice — instead of white rice — and other whole grains for sushi, is also a Bun Lai innovation, which today is emulated throughout the world of sushi.

1973

Bun Lai (born 1973) is a Hong Kong-born American chef. He is a leader in the sustainable food movement. His family restaurant, Miya's in New Haven, Connecticut, is the first sustainable sushi restaurant in the world. His mother, a Congressional Award recipient for her contribution in sustainable seafood, is the founder of Miya's and his father is a Cambridge and Yale University-educated scientist and surgeon.