Chef Kang Kuan is the executive R&D chef for Tyson Foods and the Culinary Ninja at Tyson Innovation Lab., where he tackles some of today’s biggest food problems. Previously, he was the executive chef for Iron Chef Morimoto and has appeared on Iron Chef America as Iron Chef Morimoto’s sous chef. Prior to that, he was trained at French Laundry, one of the top restaurant in United States, serving as sous chef for Chef Thomas Keller. Kuan is an avid butcher, a life-long charcuterie enthusiast, and always has some sort of dry-aging meat hanging somewhere in his basement.

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