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Behind The Feast: Banh Oui Founder & Chef Casey Felton

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

Casey Felton started her culinary degree post majoring with an Art History and English degree from Pitzer College. Her first kitchen job was working at Providence restaurant, where she fell in love with the elegance and sophistication of French and Japanese cuisine. After Providence, she furthered her culinary education at Red Medicine, honing her understanding for aesthetic plate up and locally sourced ingredients. Casey, while loving the creative juices of the culinary world, is well versed in both the back of house and front of house restaurant industry and continues to expand her love for sharing everything culinary with the people she grew up with here in Los Angeles.

1. What is food to you?
Food is both a medium for my creative whims, but also a solution to my hedonistic ways.

2. How and when did cooking come into your life?
Cooking has always been a part of my life. I’m fortunate enough to have an incredible teacher in my mother.

3. Who is your food role model?
That’s a tough-y. Professional or personal? I suppose, my personal role model is my mother. She is both a great creator and consumer of incredible tasting food.

4. What do you love about hosting with Feastly?
I love the opportunity to create hyper detailed/composed dishes without the stress and push of a normal prep and work service at a high cover restaurant. Feastly allows its Chefs to highlight their strengths by minimizing the number of covers allowed for one meal.

5. What are you cooking goals/dreams right now? And in the long run?
Ideally, Banh Oui will become its own brick and mortar. Our food pairs beautifully with beer and wine, so having a space for regulars to come in for drinks and inspired Southeast asian eats after work or on the weekend is the dream.

6. Favorite meal/feast you’re ever had?
Ah! Best meal, in terms of service and food: The French Laundry. A dish that I wish I could have on the daily, vinegar marinated white anchovies in a garlic chili olive oil. Ate in San Sebastian last year, and dream of it almost weekly.

7. What’s your most memorable moment hosting strangers at a dinner party?
I think if you are a part of the hospitality industry, you have a natural inclination to please. My Chef partner and I get a kick watching the expressions of our diner’s faces when they eat our dishes.

8. What’s the one thing you always keep in your fridge?
Milk.

9. What is the go-to dish you make for yourself when home alone?
White rice, fried egg, chili, sesame and soy sauce.

10. Weapon of Choice (in the kitchen):
Clearly a knife!

11. You’re stranded on a desert island. You can only have one ingredient, but unlimited amounts of it. What is it?
Man, these are some solid questions! Butter. I’m optimistic that anything else I need will grow wild! Please let there be pigs running around!

12. A fun food fact:
Button Mushrooms have natural MSG, which makes them a great addition to making stock.

13. What’s the cheesiest food pun:
Cheese that isn’t yours….Nacho cheese!

14. What’s a food trend that you’ve heard of lately?
Poke….it’s everywhere, and it doesn’t need to be!

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  1. Pingback: The Michelin-Grade Chefs Behind The City's Best Restaurants - feastly

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