Starting December 22 we’re giving away unique dining experiences. Each day features a different offering – that’s 10 special gifts as we say goodbye to 2011. We’ll announce the daily giveaway on our Twitter account @rokaakorchi.
Entering is as simple as following Roka Akor Chicago on Twitter and then clicking here to tweet the daily giveaway message. You can enter once per day per account, so get tweeting!
For every dish created at Roka Akor, there is a story that exists behind it. This is the story of the man behind the food. Roka Akor’s head chef, Chef Ce Bian was born in China and raised in London. Spending much of his youth in his family-owned restaurant, Ce Bian learned the ins and outs of restaurants at a young age. What started as jobs to help pay for his education from Wales University, eventually turned into his dream career.
Ce Bian’s culinary background is worldly and extensive. His first job was working under Chef John Torode of Smiths of Smithfield in London’s meat market. He continued to broaden his knowledge of European cuisine in the years to follow. In 2002, Ce Bian met Chef Colin Clague, opening chef of Zuma. It was this partnership that paved the way to his love for Japanese cuisine. Ce Bian spent the following eight years in London working with chefs such as Nic Watt and Yoshi Muranaka while opening restaurants for the Rainer Becker.
Although Ce Bian considered London his second home, he eventually left to become a supporting team member for Roka Akor in Scottsdale, Arizona and helped continue to elevate the sushi and robata grill technique. Upon moving to Chicago in 2011, Ce Bian looks forward to experiencing another city in the United States and learning about its culture and history.
Join us and experience Chef Ce Bian’s renowned creations today at Roka Akor Chicago. Click here to reserve a table online.