Welcome to Partner Provisions, where we introduce you to the incredible people and stories behind the restaurants, food trucks and caterers helping Zerocater feed the workforce – breakfast, lunch, dinner and every meal in between.
- Name: Nick Bradley
- Restaurant: Khe-Yo
- Cuisine: Laotian
- City: New York
- Website: www.kheyo.com
- Instagram Handle: @khe_yo
- Twitter Handle: @Khe_yo
In one sentence tell us who Khe-Yo is.
Michelin Awarded Laotian Restaurant in TriBeCa by Chef/Owner Soulayphet Schwader and Partner Iron Chef Marc Forgione.
Tell us about Khe-Yo!
Iron Chef Marc Forgione and Chef/Owner Soulayphet Schwader, who was born in (and later immigrated from) Laos, wanted to bring Laotian cuisine to NYC.
What was the very first menu item?
Crunchy Coconut Rice {Nam-Khao} Spicy Lime Leaf Sausage & Baby Iceberg
Tell us about one of your signature dishes!
Chili Prawns {Goong-Phet} Ginger Scallion Toast. This dish came about after Chef Phet helped Iron Chef Forgione open Restaurant Marc Forgione in TriBeCa in 2008. They worked together on a signature Chili Lobster dish at Restaurant Marc Forgione which created two signature dishes, one for each restaurant.
What is one thing not many know about Khe-Yo?
{Khe-Yo} is named after the Laotian word ‘green’ in reference to all the herbs and lettuces that are found in Laotian cuisine.
What’s your favorite thing about feeding companies?
The responsibility and art of cooking for groups are very satisfying to me. It is a pleasure and a challenge to make flavorful fare for large groups.
What do you like most about partnering with Zerocater?
Zerocater is very professional, they take our partnership as seriously as we do. Together we have brought a lot of great meals to a lot of great companies in New York City!
Tell us about a time where Khe-Yo brought people together or helped to foster community.
Coming together to eat is a common ground that has forged great friendships over the course of humanity. I think back to the first Thanksgiving in America. That energy and the bond that is formed when getting together to eat a great meal is as essential to our culture as any. We love being a part of this continued tradition.
What is your biggest challenge as a restaurateur or chef?
Consistency. It is very challenging to duplicate our fare over and over again at the level that we are satisfied with.
What piece of advice would you offer to someone starting out in the food industry?
Do your research! Work within the industry with well-established businesses to learn as much as you can before venturing out on your own. Have fun! The food industry is a lifestyle you must enjoy to have a successful career.
Where do you see Khe-Yo in the future?
We are looking to expand on our current brand by opening in other cities and states across the country. We also envision a new concept that is a hybrid fast-casual grill.
What is your favorite food to eat?
Mexican! It is oddly difficult to find great Mexican fare in NYC.
