Active Sourcing. Passionate Preparations.
Koko Ni is guided by a simple mission: to curate a unique dining experience that celebrates the journey of ingredients from farm to plate.
Active sourcing is the cornerstone of Koko Ni's philosophy. Since opening our doors in 2022 as a farm-driven restaurant, we have prioritized local, regenerative, and sustainable ingredients and practices. We foster direct partnerships with farmers and fishermen, forging intimate connections with the origins of our ingredients. Our staff regularly visit farms, allowing us to connect directly with the source of our produce. Being at the source ignites our chefs' creativity and deepen their understanding of each ingredient's essence. By touching the soil and witnessing crops pre-harvest, we establish a visceral connection that translates directly to what we serve. The close bonds between our chefs, farmers, and the land elevate our cuisine beyond mere sustenance. Each dish tells a story – of the earth, the harvest, and the vibrant flavors woven into every bite.
Paul Qui
Curator
Born in Manila, Philippines and trained in classic French and Japanese cuisine, Qui takes a modernist approach towards food that’s playful, authentic and unexpected. He’s a master at marrying classical technique with local flavors, while also taking inspiration from Filipino, Japanese, Spanish and French culinary styles.
Paul Qui rocketed the ranks to culinary stardom after winning Top Chef followed up by a James Beard Award for Best Chef: Southwest. Top Chef judge Tom Colicchio once called Qui the most talented chef in the show’s history.
Today he’s grown to become one of the most formidable young talents in the North America with critically-acclaimed restaurants and a group of Asian-inspired food trucks in Austin, Texas. - Via www.faena.com
James Gnizak
Chef de Cuisine
Chef James Gnizak grew up in the suburbs of Cleveland with a large family where he was exposed to the joys of cooking at a young age.
James honed his culinary skills at Johnson and Wales, where he earned an Associates degree in Culinary Arts and a Bachelor's degree in Food Service Management. Throughout his career, Chef James had the privilege of working under the mentorship of multiple James Beard award-winning chefs. Currently, as the Chef de Cuisine at Koko Ni, Chef James continues to push culinary boundaries and delight patrons with his innovative creations, showcasing his unique blend of experience and creativity.
In addition to his professional achievements, Chef James is deeply committed to sustainable and organic practices. He has volunteered regularly at Toohey and Sons Organic Family Farm and Esoterra Culinary Garden, reinforcing his belief in the importance of farm-to-table cuisine and the use of fresh, locally sourced ingredients.