How is your Southern identity communicated into the foods you are making?
Ed: I've always felt like the narrative of Southern food has always embraced influences from the Far East, from coconuts to curry. When I first started out, a lot of people were like, "Who's this guy and why's he cooking Southern food?" But it all goes back to the idea that Southern food can be a fusion of many cultures and culinary backgrounds. As I continue to define my cuisine through a lens that is rooted in Asian food but informed by Southern traditions and ingredients, I continue to find intersections between the two that not only make sense to me culturally, but also taste delicious.