Joined the AWR Ohana: 2010
Right after high school, I didn’t go back home and started working at a hotel restaurant. There, I met someone who offered me an opportunity to get higher education in Yangon, where I went to study English and Computing. I also took a certified cooking class at Star Resources Hospitality Management Academy. I was then sponsored to continue my education in Seattle, WA. I finished ESL College Bridge, and went into Seattle Culinary Arts program for one year. Though I wanted to complete the culinary program, I wasn’t financially able to do so. Therefore, once I was done with college, I went to Koh Samui, Thailand and studied more about Thai Cuisine at The View Hotel. I also worked in Guam at the Hyatt Regency for a little while, but decided to apply at Alan Wong’s Honolulu instead. I started as prep, worked my way up into the line, and am now the Sous Chef.
What is your favorite part about working at AWR?
AWR gives me a chance to play with a variety of ingredients while working, and also enables me to learn more about business and management.
What do you miss eating the most from home?
Monthinga – a Burmese fish rice noodle soup
Nothing ventured, nothing gained.