Chef King Phojanakong ’98 Memorial Scholarship

King Phojanakong, who in the 2000s led the charge in bringing Filipino cuisine to the American culinary mainstream with his first restaurant, Kuma Inn — died on Jan. 2, 2023, in Manhattan after a rare brain disease. He was 54.

Phojanakong grew up in New York City’s Stuyvesant Town and attended Bronx High School of Science before going to and graduating from The Culinary Institute of America (1998). King Phojanakong’s cooking influences began at home with his Filipino mother and Thai father. Childhood summers spent in the Philippines furthered Chef King’s interest in the culinary world and instilled the importance of community and culture. Upon graduating from The Culinary Institute of America, King worked with Alex Lee and Daniel Boulud at Restaurant Daniel and was part of the opening team at David Bouley’s Danube.

Chef King opened Kuma Inn on New York’s Lower East Side in 2003, where he’s served Filipino and Southeast Asian food for more than 15 years. King created the award-winning Bronx Hot Sauce, which is made from peppers grown in the borough’s community gardens and inspired Small Axe Peppers Hot Sauce, which partners with community gardens in 10 cities. He also made the recipe for The Bronx Salad, an initiative with The Institute for Family Health, and consults for Campbell’s Soup Company, San Miguel Produce, The United Soybean Board and The Culinary Institute of America. Chef King has appeared on “Cutthroat Kitchen”, “The Rachael Ray Show”, Cooking Channel’s “Food(ography)”, and “Mike Colameco’s Real Food’’, and launched Cook Like King, through which he taught classes and put on events.

King is deeply missed by his family and friends. Through the establishment of this scholarship, the thoughtfulness King exhibited in life will continue, supporting culinary students in their educational journey and passion for food.

Please visit www.chefkingfoundation.org for more information