Chef Henry Moso’s talent has jumped past the borders of his native, landlocked Laos. His childhood travels across Southeast Asia have gone on to inform his culinary trajectory.
Though his father raised him, it was his mother who nurtured his diligence and drive. “She came here with two bare hands, and she worked so hard to get to where she’s at,” he recalls. Henry sharpened his skills, and knives, at her restaurants Bangkok Square and Origami Sushi upon arriving in Florida when he was only 15-yers-old. She remains his foremost inspiration.
His mission is to combine locally sourced, seasonal ingredients with the best cuts from Japan for a dining experienced centered on quality control, excitement, and surprise.
Opening Kabooki at 22 was a much-anticipated step in his already celebrated career. Henry hopes to “expand similar and new concepts” in the Orlando area, but for now, the main stage is set at Kabooki.