The Epicurean Entrepreneur: Meet Ejji Chef Ten Vong

The restaurant industry has undergone significant changes in recent years, from evolving consumer tastes to pandemic-driven disruptions. In this episode of Recipe to Revenue, we sit down with Chef Ten Vong of Ejji Ramen a culinary innovator who’s been navigating these choppy waters with creativity and passion. With over three decades of experience and a unique vision for fusion cuisine, Chef Ten takes us on a flavorful journey from his early days as a young restaurateur to his current role as the mastermind behind Ejji Ramen in Baltimore.

This week, episode 5 of Recipe to Revenue serves up a hearty bowl of insights on culinary innovation, pandemic pivots, and the changing landscape of food criticism. Join us as we explore how Chef Ten is stirring up success in an ever-changing industry!

In the 5th episode of “Recipe to Revenue,” Leah Messina visits with Ten Vong, the chef and co-owner of Ejji Ramen in Baltimore, Maryland. With over 30 years of culinary experience, Chef Ten shares his journey from opening his first restaurant at 20, working with renowned chefs in New York, to returning to Baltimore to bring his unique fusion cuisine to life at Ejji Ramen.

Watch this episode to hear intriguing discussions on:

• The evolution of Ejji Ramen and the inspiration behind its innovative dishes to fuse traditional Malaysian laksa with a non-traditional twist on ramen.
• Challenges the restaurant industry faced during the pandemic, including shifts in consumer behavior and the rise of ghost kitchens. – Insights into the modern food critic landscape and the impact of content creators versus traditional food journalism.
• Chef Ten’s creative strategies for maintaining quality and standing out in a competitive market, including sourcing high-quality ingredients and diversifying revenue streams through pop-ups and exciting collaborations.