Bryant Ng, Chef/Owner
My wife and I are Southeast Asian by heritage and we want to pay homage to our roots with The Spice Table. The Restaurant is an expression of who we are, our childhood tastes and memories, family recipes, travels, and experiences.
I’ve been fortunate to have worked alongside some Chefs in the industry whom I greatly admire. Some of these Chefs include Roland Passot in San Francisco (La Folie Restaurant), Daniel Boulud in New York (Restaurant Daniel), Mark Peel in Los Angeles (Campanile Restaurant), and most recently Nancy Silverton and Mario Batali here in LA, where I helped open and served as the Chef-de-Cuisine of Pizzeria Mozza. I learned a tremendous amount not only from the Chefs themselves, but also from the Chef-de-Cuisines, Sous-Chefs, Cooks, Prep Cooks, and Front-of-House staff that all helped me grow as a Cook and as a person throughout the years. They taught me about food, commitment to quality, technique, and the differing teaching and leadership styles enabling me to one day open my own restaurant. Well…here we are.