Native to Laos, Chef Lon Bounsanga arrived in the US by way of Thailand, a canoe, and a refugee camp in 1979. He started cooking right after high school and let his curiosity lead him around the country as a line cook, sous chef, and banquet chef until helping to open Bida Manda in 2012. As the Executive Chef for both Bida Manda (Raleigh’s first Laotian Restaurant) and Brewery Bhavana (it’s sister dim sum restaurant next door), Lon has led his teams through many triumphs, but he is most proud of his beautiful family and the happy, purpose-driven cooks in his kitchens. In its opening year, Brewery Bhavana was named a James Beard nominee for Best New Restaurant, one of Forbes’ “10 Coolest Places to Eat” in the world, and one of Bon Appetit’s Hot Ten Best New Restaurants.