Introduction: A Culinary Path Shaped by Family and Fire
Growing up surrounded by the rhythms of the kitchen, Chef Kevin Uy learned early that cooking is more than technique—it’s a way of adapting to the moment. The phrase “go with the flow” isn’t just a motto for him; it’s a practical approach that informs every plate he creates. From a home kitchen full of sizzling pans to the bright lights of international kitchens, Uy has built a career on flexibility, curiosity, and a readiness to pivot with what the season offers.
Training in Spain: A Basque Foundation
Uy broadened his culinary horizons at the Basque Culinary Center in San Sebastian, a school renowned for its rigorous approach to modern cooking and its deep respect for tradition. The program encouraged him to study not just techniques, but also the philosophy behind flavor, texture, and balance. In San Sebastian, he absorbed the Basque emphasis on local ingredients, time-honed methods, and a fearless curiosity about what’s possible in the kitchen.
Influence of Mentors: Virgilio Martínez and Pia León
Under the guidance of Virgilio Martínez and Pia León—who led a team recognized globally for innovative Peruvian cuisine—Uy learned to fuse technique with storytelling. Martínez’s high-altitude avocados, vibrant produce, and meticulous plating, combined with León’s daring flavor pairings, offered a masterclass in translating local produce into bold, cohesive menus. The experience pushed Uy to consider how a dish communicates place, history, and emotion, all while maintaining balance and elegance on the plate.
Go-With-Flow Philosophy: Adapting to Ingredients and Guests
Uy’s cooking philosophy centers on listening—to ingredients, to guests, and to the kitchen’s tempo. He believes the best dishes emerge when a chef leans into what the market provides and reads the room’s energy. This mindset helps him navigate the unpredictable nature of hospitality, ensuring that service remains smooth even when plans shift at the last minute. In practice, this means flexible menus, seasonal adjustments, and plating that highlights the natural beauty of every component.
Signature Dishes: Simplicity with Depth
In his best work, Uy favors clean lines and bright, honest flavors. He might pair a humble root vegetable with a bright citrus note or elevate a seaside fish with a complex, smoky reduction—techniques learned through his Basque training and refined through global experiences. Each dish seeks to tell a story: the land it comes from, the hands that touched it, and the moment it’s served. It’s this narrative through flavor that resonates with diners who crave not just nourishment but memory on the plate.
Future Plans: Expanding a Global Vision
With a foundation rooted in tradition and a willingness to explore, Uy looks to expand his culinary footprint across borders. He envisions kitchens that foster collaboration, mentorship, and continuous learning, where young chefs are encouraged to experiment while staying true to the core of hospitality: making guests feel welcome and inspired. His path suggests a dining culture that honors local ingredients while embracing the adaptability that modern diners expect.
Conclusion: The Flow of Flavor and Purpose
Kevin Uy’s journey—from a home kitchen to the Basque Center, under the tutelage of globally celebrated chefs, to a career defined by adaptability—embodies a modern chef’s creed: precision paired with flexibility. By going with the flow, he crafts experiences that are as dynamic as they are delectable, inviting guests to savor not just a dish but a story of culinary exploration.
