Ken Concepcion

After graduating Washington University in Saint Louis in 1996, with degrees in creative writing and fine arts, Concepcion worked in the receiving and sales departments of The Library Ltd (at the time a nationally-recognized retailer and the largest independent bookstore in the country). There Concepcion fanned the flames for his love of the written word, specifically in the cookbook section. During the two years he worked at the bookstore his obsession with food grew, pushing him to pursue a career in the restaurant industry. Opting to forgo culinary school, Concepcion gained hands on experience cook- ing at some of the top kitchens in Saint Louis. An integral part of his self-education were the stacks of cookbooks Concepcion would rely on to augment his lessons in the kitchen. Cookbooks remain a constant source of inspiration throughout his eighteen year career. His personal library is well over 500 titles. In the summer of 2006, Concepcion moved to Los Angeles for the junior sous chef position at CUT by Wolfgang Puck, in the Beverly Wilshire Hotel in Beverly Hills. Honing his passion for food and hospitality, Concepcion was mentored by chefs Lee Hefter and Ari Rosenson. During his time at CUT the restaurant collected numerous accolades including a Michelin star in 2008. Concepcion was then tapped by the Wolfgang Puck Fine Dining Group to travel and open concepts in London and Detroit. In 2013 he was promoted to Chef de Cuisine, taking on the responsibilities of daily restaurant operations, shaping the seasonally changing menu, managing staff, and maintaining a positive restaurant/ hotel rapport. In his ten years at CUT, he also developed long standing relationships with a myriad of farmers, purveyors and vendors. Closest to Concepcion’s heart was training his brigade of cooks; shaping their skills and offering motivation and compassion in a high-pressure environment with real time feedback and guidance. Concepcion now oversees book title and product selection for Now Serving, the cookbook and culinary shop he owns and operates with his wife, Michelle Mungcal. He also develops and maintains relationships with chefs, restaurants, food media and hospitality communities and concept Now Serving events including chef/author signings, collaborative dinners, and industry master classes. In the future, he will be the chef of the adjoining restaurant next to the bookstore.