Why He's Amazing: After taking over the city streets with East Side King, his chain of Asian food trucks, he's opened an ambitious restaurant with outstanding dishes that balance his expert Japanese cooking skills, his love for France and his Filipino heritage.
Quintessential Dish: Dinuguan (Filipino pork blood stew with crisp gnocchi).
Culinary School: Le Cordon Bleu, Austin.
Restaurant CV: Uchiko, Uchi, Austin.
Tenacity: Qui worked at Austin's acclaimed sushi restaurant Uchi for seven years, starting as an unpaid intern and working his way up to chef de cuisine.
Brainstorming: Qui restaurant features an inspiration wall, where the chef and his crew figure out new dishes and drinks by grouping together old-fashioned labels with ingredients written on them.
Building a Community: Qui hired locals to work on nearly every aspect of his restaurant's interior: the architectural design, the wall art, the hand-shaped ceramic dishes—even his kitchen crew's aprons, which were designed by his fiancée, Deana Saukam, and produced by Mr. and Mrs. Sew It All.
Street Food: Diners can find a less-refined version of Qui's cooking (beet fries, steamed pork belly buns) at his two East Side King food trucks and his two brick-and-mortar East Side King locations, all near the University of Texas at Austin.