The Seattle Times

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John Lok / The Seattle Times
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Thursday, November 7, 2013

Beyond the faddies: The food folks who keep us coming back

Jacky Lo, executive chef at Wild Ginger, reviews menus for upcoming private dinners. A native of Hong Kong, Lo trained at the Culinary Institute of America and today oversees a staff of 80 in Seattle and Bellevue, offering the distinctive flavors of Thailand, Vietnam, Malaysia, Myanmar, Thailand and China.