I'm Mya. I'm an accomplished young chef with exquisite palate who has created signature dishes like the "first-rate" Kobe burger with peach ketchup, raved by The Washington Times, manned the opening of a new eatery that quickly got popular and made it to top of "The Best DC Modern American Restaurants" list by Urbanspoon.com and worked in a Washingtonian's "top 20" fine-dining restaurant. Known for my originality, outside-the-box creativity and adventurous cooking, I've been contacted by the Food Network for casting of Chopped. A self-taught cook turned first-time executive chef at the age of 31, I was the leading toque responsible for the successful launches of Scion Restaurant in July and Relic Restaurant & Lounge in March, just four months apart in 2009, optimizing my diverse culinary background and experience with various regional American and international cuisines. In my spare time, I write for the Examiner.com. I also give cooking advice to and share signature recipes with the subscribers of YourUpOne.com. However, being the mother of a three-year-old is what I'm most proud of.
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Recent Reviews
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This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
