Chef Kane’s food is bold and eclectic in flavor, but provides balance through the philosophies of Japanese and Scandinavian cooking. Using the back yard as his pantry, he offers a unique perspective on ingredients we use everyday.

Born in Texas, built across the world, Chef Kane has let his heart navigate his trajectory through this maze of a career choice. He has a world influenced cuisine that’s rooted in the soil of which he stands. Always wanting to be a chef since his earliest memories, he hasn’t let anything get in his way from keeping a knife to the cutting board. Starting in Texas he cooked at acclaimed restaurants like Qui in Austin, to even partnering up with his best friend Jerald to open his own concept, Tim Doi, a SE Asian eatery inspired by street side dining. Moving out of his home state, he found himself in NYC, proving himself running the two-Michelin starred counter, Blanca (Brooklyn) as the age of 23 years old. After which he moved to Los Angeles, opening the one Michelin star counter seat restaurant, Pasta Bar with the chef Philip Franklin Lee. Last and current stop on his journey is with world renown Chef Mads Refslund. He assisted him cooking across the globe in his various projects that are leading up to the opening of the new restaurant Ilis, in Greenpoint Brooklyn, NY.