2013 James Beard Nominated Chef
Bun Lai is the chef of Miya's Sushi, the first sustainable sushi restaurant in the world. Bun reimagines the cuisine by exploring the relationship between the origins of sushi, healthy eating, ecological conservation, and human rights. Described by The New York Times as “the mad scientist of the sustainable sushi movement,” Bun is a diver who supplies wild seafood from his restaurant's shell-fishing grounds in Connecticut. He also forages for wild plants and hunts edible insects on the restaurant’s farm. As a Cooking and Nutrition Educator for New Haven Farms, he heads a team of instructors who teach nutrition to low-income diabetics.