February 13, 2017

Meet Perry Cheung of Phorage in Culver City

Local Stories

Today we’d like to introduce you to Perry Cheung.

Perry, please share your story with us. How did you get to where you are today?
I was born and raised from Brooklyn, New york and relocated to San Francisco California in 2004 to pursue a culinary education and career. After graduating culinary school I made my way into the Slanted Door in San Francisco and worked my way in that institution to Executive Sous Chef.

I then relocated to Los Angeles California in 2011 for the opportunity to express my talents as a chef with a open market. The food scene was gearing up at that time. In my short time in Los Angeles I consulted and developed successful concepts like ROC Kitchen. Even though the departure of my involvement was very abrupt, but thats deep in the past.

Shortly after leaving that, with my knowledge in Southeast Asian cuisine Phorage was established in June 2013. It was a tough start trying to introduce such a highly criticized cuisine with farm to table refinement but perseverance paid off.

Local and national media outlets like Eater, LA Times, Mens Journal caught wind of what Phorage was trying to achieve and everything kind of just fell into place. Phorage has been open close to 4 years with another outlet ASAP Phorage in Playa Del Rey.

Has it been a smooth road?
Restaurant industry is never a smooth road.

Growing up my parents were immigrants from China that came to America to pursue an American dream. My mom came here with $300 US dollars learned a craft and from that craft she owned and operated multiple garment factories in New York City.

When I told her I wanted to get into restaurants her first thought was probably of all the occupations you can choose from why restaurants. As questionable as she was in my decision, she was very supportive either way because restaurants are a true test of character and hard work.

The path that led me to where I am today is not pretty.

After 13 years pursuing this industry I’ve learned financial hardship, alcoholism and depression is not for the faint hearted. Just recently after 13 years I am able to know the feeling of credit freedom. But along the way I’ve dealt with debt collectors of all sorts, my car even got repossessed twice ! No health care no vacations no nothing, welcome to the true chef life.

Some are of my struggles which I can hopefully relate to many people is dealing with failing and hindered business relations. As a chef its tough hanging onto something knowing its shared with individuals who do not really care about you, or if they feel you owe them, or they are doing you a favor. This mutual relation needs to be organic and genuine but that’s always a hard tell.

Best advice I can tell aspiring chef owners, know your worth you need to be taken care of if the business is to succeed and learn to be numb to bad news its a long road.

So, as you know, we’re impressed with Phorage – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Phorage is a Modern Vietnamese eatery featuring hormone free meats and locally sourced ingredients. We specialize in Vietnamese food, we are most known for our Pho’s and banh mis. What sets us apart is our ingredients and execution. We use Mary’s free range chicken to make our chicken pho, and American wagyu beef bones and meat for our beef pho, and our meats are grilled to order. But a huge following also come to Phorage for our fall off the bone oxtail pho.

I’m most proud of the company for the work culture that has been instilled and achieved. In a slight sense Phorage is run as if it was a small startup, which technically it is.

Spending time in the industry you can easily know what you want and don’t want in your working environment. But most importantly I’m happy to create jobs and employ people I grow to care for, maintain, and enable my staff to be themselves and have fun working. Restaurant industry doesn’t need to be so negative as it is perceived. Its all about the staff and culture.

Let’s touch on your thoughts about our city – what do you like the most and least?
What I love about Los Angeles is the diversity. Growing up in NYC I’m not a stranger to diversity but Los Angeles has awesome weather, great food, amazing outdoor activities. I have yet gone to the beach and then snowboard in the mountains but 2017 is very likely I can check that off the list.

What I like least about this city is of course the traffic. My commute to the restaurants is across street but I don’t mind sitting in traffic. Traffic is a true test of patience I kinda find it a little therapeutic dodging uber drivers and selfie taking texting drivers.

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