Kuan Nailing

HeadshotChef, Tyson Foods Innovation Lab

Session: Design Thinking Contemporary Pork Loin and Rib Fabrication

Get to Know Kuan

Chef Kang received his Bachelor of Science in Soil Science from University of California Riverside. He is a graduate of The Culinary Institute of America, and is currently enrolled in the Food Science graduate program at University of Illinois Urbana-Champaign. He was trained at French Laundry under Chef Thomas Keller, Corey Lee, and Tim Hollingsworth. Before joining Tyson Foods, he was the Executive Chef for Iron Chef Morimoto in Napa, and has appeared on Iron Chef America as Chef Morimoto’s sous chef in the Holiday Tailgate battle. Chef Kang is an avid butcher, a life-long charcuterie enthusiast, and always has some sort of dry-aged meat aging somewhere. Chef Kang last served as the Executive Research & Development Chef for Tyson foods before transitioning into his current role as Culinary Ninja at Tyson Innovation Lab. In this role, he gets to tackle some of today’s biggest food problems, utilizing Design Thinking.