In honour of International Women’s Day today, I wanted to share my latest episode of CHIP Conversations which I have been excited to do for a while now! In November 2024, I had the opportunity to try an incredible vegan omakase experience at Kusaki in Los Angeles led by the award-winning head chef, Chef Pearl. I wanted to know more about her story and insight to share with all of you because while I was having amazing food she and her team prepared, I was inspired by her story and what she was telling me. Therefore, I finally got the chance to interview her and learn even more about how she accelerates action as a woman in the culinary world, how she got to cater to Billie Eilish, her leadership style, her Filipino heritage, and more! If you prefer to read instead of watching the video below, then please read the transcript below. Please don’t forget to like, share, and subscribe to the channel while following the blog on social media (TikTok, Instagram, and Facebook).
Introduction
Chef Pearl: Thank you for having me. This is such an honor being here, actually, and I really appreciate you for doing this. I’ll introduce myself real quick. My name is Pearl Steffie and I’m the head chef and co-owner of Kusaki, which is a plant-based sushi restaurant that’s based in Los Angeles. My journey to the culinary world started with my love for food, culture, and sustainability. Happy and fortunate to create experiences that celebrate vegan cuisine, whether through private catering, restaurant dining, or intimate Omakase experience.
Tagan: For sure, and that’s amazing. And because you mentioned the private catering, something that I did want to mention, and I guess maybe talk about was, I remember I saw on your story that you were doing private catering for Billie Eilish, which is incredible. And then you’re also named the 2024 Veg Out Chef of the Year and then also, while we met in person during your omakase, like, you know, being told about like, as well as with your whole story about how the vegan community came together, you already have so many achievements under your belt. I just wanted to ask you if any of them kind of stand out or if you want to maybe talk about any of the ones that I just mentioned.
Chef Pearl: There have been so many memorable moments, but one that stands out is how the vegan community rallied around Kusaki when we needed it most. That experience really solidified my belief that food is not just for nourishment. It’s about, I think, the love and the connection that you build with your customers and also, you know the shared values, seeing people come together to support a plant-based mission like ours. It reminded me of what I do think it reinforced my commitment to pushing boundaries in vegan cuisine and making sure Kusaki remains a space for creativity and sustainability.
Tagan: Absolutely. And that’s something I really appreciate as a vegetarian. Because I’m from Toronto, and when visiting LA, I was like, all right, cool, this is fire. It’s just how creative you are with the plant-based dishes, right? Like from the Wagyu beef to like the torched sushi and the caviar and the gold and stuff like that. It’s bougie, but it tastes good too. But what I really like is that you’re not hurting animals. And I know the constant flack that people get. It’s like, oh, you know, “if you’re a vegetarian, if you’re vegan, why do you want to have that?”Well, for me personally, that’s the whole point, right?.. It’s sustainable, right? It’s also compassionate about other people, and other things in our ecosystem. So thank you for that. I just wanted to make sure to let you know that too.
Chef Pearl: Thank you. Yes, I think Kusaki, our mission is to promote, you know, a compassionate and sustainable lifestyle.
Tagan: And also, Chef Pearl, like how did that Billie Eilish, because I know she’s vegan as well too, like how did that come about, if you don’t mind me asking?
Chef Pearl: Actually, it was unexpected. We were so busy with the dinner service but also on top of that we have an off-site catering order so it was like a big a big party. We were so busy, we were like running out of time and then someone just called. I was like, I don’t think I have enough time to do a to-go order because like I’m busy preparing for the dinner service and on top of that I have this big catering orders that need to be picked up… in an hour! It’s a big to-go order. It was like a little bit, a little bit of everything on the menu. I was like, oh my gosh, this is a lot. I don’t think if I can do this..
* Few moments later*
Chef Pearl: I’ll take it, you know, in my head, well, let’s make this money. I know it’s gonna be a pain, it’s gonna be tough, but let’s just make this money. So, we eventually did that to-go order, and then the day after that, we found out that it was Billie Eilish. And then she really loved the food. And she was like, I want them for my concert dinner. And we were like, we were so stoked because we were not expecting it. Like, you have sometimes like, you have no idea who’s, you know, like, who’s ordering your food to go? It just happened that it was Billie Eilish. So yeah, I think that was a memorable experience for sure, for me and my staff.
Tagan: Absolutely, yeah, and the concert looked incredible too from your story. So that’s amazing and I love that you’re treating it just like, cool, like you’re gonna make money for you and your team, but also like it’s an order, and fortunately that worked out for you. And I think that’s like the blessing of Kusaki from what I’ve noticed, right? You care about your craft, you care about what you do and the community that you build, right? And I think it’s just a positive kind of karma that comes back, so I think that’s really dope.
Hardships as a Woman Chef & Leader
Tagan: The other thing I wanted to talk to you about as well, Chef Pearl, is that, you know, this year’s theme for International Women’s Day is accelerate action. And you being the award-winning chef, especially a woman chef, a female chef in this industry, I can only imagine the hardships and challenges that you go through. I wanted to ask you a bit about if there were any challenges or hardships that you can recall and you can talk about, you feel comfortable talking about. And what kind of perspectives helped you to overcome those challenges and obstacles?
Chef Pearl: Yeah, I get this question a lot. And yeah, I always say that the culinary industry is very tough and as a woman, especially in, you know, like leadership, there are moments when you have to work twice. It’s hard to be taken seriously. There were times when I felt underestimated or overlooked, but I learned to turn those challenges into motivation. I think instead of proving others, you know, like my talent or my skills, I focus on refining my craft and building a strong team. And I think staying true to your vision. One perspective that helped me push through was the realization that leadership isn’t about fitting into a mold it’s more about creating your own path. And I always choose to lead with empathy. and collaboration and creativity rather than just authority. And I think that’s, yeah, I think that’s what like helped me build not just a restaurant but also a community. I mean, it shows how much like the vegan community LOVES KUSAKI. And I think my advice to other women in the industry is to just trust your voice build relationships with people who will uplift you and never be afraid to take up space.
Tagan: That’s an amazing response. Thank you. And I do want to also mention that you I think you say and you also walk the talk because, you know, when I was at the Omakase, I was also talking to the other sous chefs, right? And they also said like, no, like I wanted to work with you, you know, and then also see like it’s like your front of house staff… It’s also a good rapport that you have, it’s almost like a family. And I think how you’re enduring all this… And it goes to show because you’re a leader like yourself, you know?
Chef Pearl: Yeah, exactly. I always try to create a healthy work environment for my staff. I don’t want them to feel like they’re coming to work and, you know, like feeling this anxiety because they fear me or I don’t want them to feel that type of way. I want them to come to work excited and motivated because I created that environment for them and I treat them as a family because I see them every day, you know, as you work with them every day, so I think it’s better to create a healthy work environment for everybody.
Filipino Heritage
Tagan: Other things I learned about like from this one Omakase is also about your Filipino heritage. And I think that was really cool because like the creator that was sitting beside me, he was telling me, he’s like, I came because I heard about the Filipino chef. I heard that she takes pride in being a Filipina. And, you know, for me, I’m from Scarborough, which is like the borough in Toronto, which has a lot of Filipino people as well. So I always grew up around that culture, too. And it was really cool, first and foremost, like to actually meet another Filipino person who was actually progressing in vegan culture, which is not really common. And I think like that itself was really dope. But I wanted to ask you kind of more about your Filipino roots and your heritage and what it means to take pride in being like a Filipina.
Chef Pearl: To me, being a Filipina, is such a big part of who I am. And I love incorporating those influences into my food. Filipino cuisine is so rich and diverse and full of history. And it’s really exciting to reimagine it into a plant-based way. So when I prepare dishes inspired by my heritage, whether it’s through flavors, techniques, or just storytelling. I feel like I’m honoring my roots while also showing that tradition and innovation can go hand in hand. And for me, taking pride in being a Filipina also means embracing the values I grew up with, which are resilience is one of that, that’s the big part. Of my values, also hospitality, and the idea of the food is a way to bring people together. No matter where I am in the world, that sense of community and warmth is something I carry with me to share through my cooking.
Tagan: If you don’t mind me asking, Chef Pearl, where from the Philippines are you from or your parents from?
Chef Pearl: So it’s a very small island. I don’t think a lot of people know about it, but it’s called Antique, part of Panay Island. It’s closer to Boracay, which is like one of the famous tourist spots in the Philippines. So we’re very close to that island. That’s our neighbor island. So that’s where I come from.
Tagan: Honestly, yeah, like I think it’s more than just like ube and stuff like that, you know what I mean?
Chef Pearl: Exactly. It’s not just about like the ube and…
Tagan: The sisig.
Chef Pearl: The sisig like the pancit, which is the stir fry noodles. Yeah, there’s a lot of flavors, you know, that the Philippines can offer.
What’s next?
Tagan: Something I also wanted to ask you, like it’s maybe like what’s next for you? Because I know the journey that Kusaki has been on is a roller coaster, you know? Being closed to then being reopened and then having this decision as well to kind of pivot. But like even before then, you’ve been offering different ways like different revenue streams, whether it’s like the sushi classes, or the pop-ups. That on its own as well is like a great business mindset as well, right? Just in terms of survival, ’cause it’s really hard right now. And I can only imagine from your perspective, but I wanted to ask you a bit about that and maybe what’s next. If you can share about Kusaki and maybe advice that you have for others who may be in a similar situation.
Chef Pearl: Yeah, so right now we’re currently doing pop-ups, so we’re only open for limited days, but I’m always looking to grow. So the next step for me is to continue evolving Kusaki and exploring new ways to push the boundaries of plant-based cuisine. So whether that means creating new menu concepts or collaborating with other restaurants, or I think even expanding into other culinary experiences. So I’m really excited for what’s ahead. Now, I think right now, like the world is my oyster, so I can do anything I want to do with, you know, but only focus on plant-based cuisine. Ever since we closed Kusaki we’re just like only doing pop-ups. I’ve had a lot of business owners who are also going through the same thing. They’ve been reaching out to me and they’re like, I know what you’re going through because we’re like going through the same thing. And, you know, they’re like asking like, How are you doing? How are you holding up? All I can say is, you know, whether you’re starting out in the industry or facing setbacks or just unsure of your path, I’d say this to just stay true to your vision and don’t be afraid to take risks. I love to take risks all the time. I just make sure that I surround myself with people that believe in me and I just try to remember that success doesn’t have to look like what everyone else expects. So if you’re just passionate about what you do, just keep doing it because your unique voice is what the world needs.
Tagan: That’s great advice. Like I said before, and I told you like, I was bummed out when I was like, oh man like you guys are closing, you know what I mean? I got here and then all my classmates at USC, when they saw my stuff, they were like, “Whoa, this is fire, I had no idea”. And then it’s like, oh, snap, it’s closing. But then I’m like, you know what, no, it’s pop-ups, it’s happening. It’s just part of the process, right? It’s just part of the journey.
Chef Pearl: Yeah, it’s not the end of everything. I really try my best to keep the Kusaki name alive in some way. So to me, it’s either we do pop-ups or, you know, we go out of town and collaborate with the other restaurants, then I’ll do it just, you know, to keep Kusaki alive somehow.
Conclusion
Tagan: I really do appreciate you once again for doing this Chef Pearl. CHIP lifestyle, like CHIP itself, is an acronym, challenging, hardship, INTO perspective. And, you know, that’s the main reason why I started the blog and just like a life motto that I created for myself and kind of defined how I persevered. And that’s why I do this series because I want to talk to people that have also overcome adversities and learned new perspectives. So once again, thank you so much for having all these words of wisdom, but also being honest and vulnerable in this conversation. Did you have any other final thoughts that you would like to share in this interview?
Chef Pearl: I just want to say, you know, like, thank you for having this platform and for, you know, like putting peoples’ stories out there, like stories like this. I think that it’s very important to have this because you don’t know how many people you’re inspiring every day with you know, just sharing stories. So thank you for that. And I really appreciate you for having me here today.
Tagan: Thanks so much. Thanks so much, Chef Pearl.
If you would like to follow Chef Pearl and Kusaki, make sure to give them a follow them on Instagram at @pearl.steffie and @kusaki_la! If you would like to follow the blog for more CHIP Conversations and other engaging content, make sure to visit the site regularly and follow on Instagram, TikTok, and Facebook!
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