Trevor Lui, tastemaker and master of culinary fusion, has made a life and career being surrounded by the sights and sounds of food and drink. Never mind that he comes from a long line of restauranteurs, more importantly, he believes that we are all connected through our dining experiences.
While Trevor has spent more than 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels and casinos, he’ll take a a good, honest meal on a street corner over a corporate boardroom. A lover of ‘the story’, Trevor seeks motivation and inspiration with each bite and sip around him evidenced by his serial entrepreneurial ventures including Kanpai Snack Bar, Yatai Japanese Street Food, Shook Noodle, La Brea Food, Makan Noodle Bar, Joybird and Pop Kitchen Hospitality.
Trevor is a frequent consultant, speaker and editorial contributor to industry publications and business forums and is a regular contributor on Cityline and the Soulful Food Stories web series. Look out for Trevor’s major cookbook debut set to release in early 2021.
Trevor is also the co-founder of the purpose-built agency, Quell, that represents BIPOC leaders in food, drink and lifestyle.
Cut raw wonton skins in half to triangles. In a small pot, add canola bring to high temperature. Now slowly drop in wonton skins and fry to a golden brown. Remove, drain and salt. Repeat until all skins are cooked. Leave off to the side,
In a medium sauce pan, on medium heat, add butter and slowly melt. Once butter is heated, add red onion, (2/3) of green onions, garlic and thai chilies. Sautee for 4-5 minutes until translucent. Now add heavy cream and turn heat to medium-low.
With a small whisk, lightly mix and sautee all ingredients in pan and slowly add cheddar followed by pepper jack. Turn heat to low and continue whisking lightly to mix, melt and heat cheese.
Once all the cheese is melted, add chili oil and half of the sriracha paste and continue to whisk. Transfer to a small serving pot or ceramic bowl. Best served on a small fondue-like burner.
Drizzle remaining sriracha paste followed by crumbled queso fresco over top. Garnish with remaining green onions and hand torn micro cilantro. Serve with wonton chips.